Vegan No-Bake Crepe Cake
Vegan No-Bake Crepe Cake
Makes: about 8 to 10 servings
Time: about 1 hour, plus chill time OVERNIGHT
DIRECTIONS
INGREDIENTS
Tahini Pastry Cream
2 cups milk of choice
1/2 tsp salt
1 tsp almond extract
4 tbsps cornstarch
3/4 cup confectioner’s sugar
2 tbsps unsalted butter
2/3 cup tahini
Pancake-Mix Crepe’s
3 cups pancake mix (just add water)
1 tbsp vanilla
6 tbsp melted butter
3.75 to 4.5 cups water
Macerated Stone Fruit
2-3 stonefruit
zest of 1 lemon
1 tbsp sugar
1 tsp sumac
pinch of sea salt
To make the pastry cream: Sift the confectioner’s sugar & cornstarch in a saucepan. Whisk 1 cup milk until smooth. Stir in the rest of milk with salt, almond extract. Heat over med heat while stirring until thickened, about 3 minutes. Add butter & whisk until incorporated. Remove from heat & stir in the tahini until smooth. Cover with plastic wrap & chill until thickened while you make crepes.
To make the crepes: In a bowl, whisk together pancake mix, vanilla, butter, & water until combined & bubbly. Batter should be a runny consistency similar to heavy cream. Heat a flat non-stick skillet over medium heat. Pour 1/4 cup of batter in the center. Tilt the pan in a circular motion to spread batter into a thin round crepe. Cook for 2 mins & flip. Repeat.
To macerate the fruit: In a bowl, toss sliced stone fruit with sugar, lemon zest, salt & sumac. Set aside.
To assemble: On a plate, spread a spoonful of cream on the bottom. Place a crepe on top & layer more cream on top. Repeat.
To garnish: with coconut whipped cream, macerated peaches, & fresh lemon zest!
