Vegan Crepe Cake

An easy pastel crepe cake recipe ANYONE can make!!! This is a vegan crepe cake recipe with coconut whipped cream with fresh strawberries. It is soooo delicious.

Here's a written recipe for you :)

CREPE BATTER

2 cups all purpose flour
1 1/2 tablespoon cornstarch
4 tablespoon raw sugar
1 teaspoon salt
3 tablespoons neutral flavored oil, such as canola, melted refined coconut, or avocado oil
1 1/2 cup unsweetened soy milk
1 cup sparkling water OR regular water

For the vegan whipped cream
2 can chilled overnight coconut cream
1 cup powdered sugar
1 tsp vanilla extract
3 tbsp of water from can

In a large bowl, whisk together the flour, cornstarch, sugar and salt.
Now add the oil, non-dairy milk and sparkling water OR regular water
(sparkling water makes them even lighter, but is not necessary).

Whisk well until smooth and well combined.
The consistency of the batter should be a runny.
Add more liquid if necessary.

Pick the color you want. I used orange, rose pink, green and purple.

Heat a medium sized, non-stick pan to medium heat. Once hot, spread some oil on the pan.

Add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.

Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.

Place the cooked crepes inside the fridge to cool while whipping the coconut cream.

Take 2 cans of chilled coconut cream. The water should have set down at the bottom so avoid shaking the can. The solid should have risen on the top.

Take the solid part and place inside a chilled bowl and bet using an electric mixer. Beat it for about 3 minutes or so until fluffy.
Add the vanilla extract and powdered sugar.

Now, if the cream becomes too stiff. Take some of the coconut water and add a few tablespoons and whip. It will help make the cream become fluffy again.

If desired, you may use white whole wheat or whole wheat pastry flour instead of white flour. For gluten free, use a quality gluten free flour blend. I haven't tried this myself, but I think it would work quite well.
Tapioca starch may be used in place of cornstarch.

You can use another kind of non-dairy milk if desired, such as almond, coconut, cashew or oat milk.

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