Tip: Adjust your screen timeout in Settings
Flourless Oat Crepe Cake with Vanilla Custard
Layered crepe cake from oat-kefir pancakes, filled with silky homemade vanilla custard and topped with almond flakes. No flour, no sugar — soft and chilled.
30 min prep / 50 min total
281 kcal
9.8g protein
6 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 8 tbspoats
- 160 mlkefir
- 1egg
- 3 tbspsugar-free syrup
or honey, for crepes
- 1 tspbaking powder
- olive oil
for pan
- 300 mlmilk
- 2egg yolks
- 4 tbspsugar-free syrup
or honey, for custard
- 1½ tbspcornstarch
- 1 gvanilla
- almond flakes
for topping
Instructions
Soak 8 tablespoons oats in 160ml kefir for .
Blend the soaked oats with 1 egg, 3 tablespoons sugar-free syrup and 1 teaspoon baking powder until smooth.
Cook 3 thin crepes in olive oil on both sides until golden.
For the custard, whisk 300ml milk, 2 egg yolks, 3-5 tablespoons sugar-free syrup and 1.5 tablespoons cornstarch. Cook gently, stirring, until thickened.
Stir in 1g vanilla, remove from heat and keep stirring for a smooth custard.
Cut each crepe into 4 pieces, layer with custard and a few berries, cover the cake with the remaining custard and dust with almond flakes. Chill before serving.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
