Gluten-free caramel crepe cake with orange marmalade
Today there’s a new recipe from @_foodstories for you: caramel crêpe cake with orange marmalade. The crêpes are made in the Ceratal® Frying Pan.
The ceramic coating of the Ceratal® Comfort is not only a real eye-catcher visually, it also impresses with its excellent non-stick effect. The Ceratal® is free from PFAS/PTFE and is sustainably made in Germany from up to 60% recycled aluminium. It is suitable for gentle as well as crispy frying and is suitable for all stovetops.
50 min
Total Time
30 min
Cooking Time
20 min
Preperation Time
Ingredients
| Caramel (or buy a ready-made one): | |
| 200g | sugar |
| 200ml | whipping cream (or coconut milk) |
| 30g | butter |
| 1 pinch | sea salt |
| Gluten-free crepes: | |
| 90g | butter |
| 6 | eggs (size L) |
| 1 pinch | salt |
| 1 pinch | ground vanilla |
| 400g | gluten-free flour mix (we usually use the gluten-free Bauckhof “for cakes” mix) |
| 1000ml | plant drink or milk of your choice (we used rice milk) |
| 4-5 tbsp. | |
| Filling and topping: | |
| 400g | orange jam |
| 400g | caramel (see above) |
| 200g | Greek yogurt or ae. |
| 1-2 | oranges |
| 4-5 | kumquats (optional) |
| 3-4 sprigs | lemon balm or ae. |
| 1 tbsp. | coconut flakes or shredded coconut |
Instructions
Step 1 of 10:
Start with the caramel. (If you would like to use coconut milk, briefly waerm it slightly in a small saucepan and stir until smooth).
Step 2 of 10:
Slowly melt 200g sugar in a non-stick Frying Pan over medium heat, only stirring the sugar mixture once the sugar has almost dissolved. Reduce the heat slightly and very slowly whisk in the whipping cream (if sugar lumps do form, simply let the mixture simmer gently and keep stirring until the sugar lumps have melted).
Step 3 of 10:
Then add the butter and a pinch of sea salt, bring to the boil for 1-2 minutes, then remove from the heat and let it rest briefly. Pour the caramel into a storage jar or similar and place it in the fridge so it cools in time for the crêpe cake.
Step 4 of 10:
For the crêpes, slowly melt 90g butter and let it cool briefly.
Step 5 of 10:
Beat the eggs in a mixing bowl with a hand mixer for 30 seconds on the highest setting. Then beat in the salt, vanilla, and the cooled melted butter. Then beat in the milk. Gradually beat in the flour until you have a smooth batter.
Step 6 of 10:
Then let the batter rest for 15 minutes. Afterwards, grease the non-stick Frying Pan with a little coconut oil or butter. Over medium heat, cook the gluten-free crêpe batter in batches into wafer-thin crêpes – ideally by pouring in the batter with one hand using a ladle and holding the Frying Pan with the other hand, swirling it slightly so the batter spreads evenly (cooking is quickest with 2 Frying Pans).
Step 7 of 10:
After 30-60 seconds, flip the crêpe. Cook all the crêpes this way. Let the crêpes cool completely before spreading them (you can place them in the fridge in batches in the meantime).
Step 8 of 10:
Then spread one crêpe very thinly with orange marmalade and place it on a cake plate – it is best to spread the following crêpes first on a separate plate and then place them on the crêpe cake. Always spread 1 crêpe with orange marmalade and then spread one crêpe with caramel.
Step 9 of 10:
Place the finished caramel crêpe cake in the freezer for 1-2 hours or in the fridge for 4 hours so the caramel becomes a little firmer and the cake is easier to slice (place a plate under the cake in case some caramel leaks out).
Step 10 of 10:
Then spread the caramel crêpe cake with Greek yogurt and decorate with orange segments, kumquats, coconut flakes, and lemon balm.
