Raspberry Pomegranate Mille Crepe Recipe

with Gluten Free All Purpose Flour Mix Organic Coconut Sugar

A Fun Recipe for the Family!

Crepe cake, Mille crepe, whatever you want to call it, this dessert will have your guests way too excited to eat their dinner. What is it about layered cakes that makes you feel so happy?

We love to eat crepe cake but not make crepe cake. Part of the reason is that layered cakes seem like a lot of work, or that they are hard to make. This cake comes together almost in a snap, but, well, you still have to make all those crepe layers. That does not make them impossible, keep a rainy afternoon free for these delicious cakes.

Most crepe cakes you see around have some sort of cream on the cake, but we wanted to make this one extra special. At Westpoint, we love the holiday baking season so we want to add some colour with some fruit. This recipe created by @healthywholeandwell used Raspberries and Pomegranate seeds.

By the way, what is it about crepes and ruining the first one? Remember this recipe is about having some fun over the holidays, it is okay if you have to toss a few crepes. (or steal a few as a little snack, we wont tell!) For this recipe, there’s room for some mistakes. If it’s missing a few layers, it’ll still look great, so don’t stress too much! This is all about having fun with your family.

Another thing? Don’t stress if your crepe isn’t a perfect circle. The cake will still turn out beautiful. You can always hide any imperfections under whipped cream and fruit!

Check out more recipes by one of our favourite people to work with @healthywholeandwell.

Share with us your recipes for crepe cakes, write to us on our FacebookTwitter and Instagram. We would love to hear from you!

In this Post

Gluten Free All Purpose Flour Mix

Organic Coconut Sugar

Raspberry Pomegranate Mille Crepe Recipe

with Gluten Free All Purpose Flour Mix Organic Coconut Sugar

Prep Time: 45 mins

Cook Time: 2 hours

Westpoint Ingredients

  • 2 Cups of All-Purpose Gluten Free Flour Mix
  • 2/3 Cups of Organic Coconut Sugar

Other Ingredients

  • 4 large Eggs
  • 2 Cups of Milk
  • 2 Cups of Water
  • 6 Tablespoons of Melted Butter
  • Homemade Jam
  • 2 1/2 Cups of Raspberries
  • 1 Cup of Pomegranate Seeds

Method

1) In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.<br /> <br />
2) Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
3) After crepes have cooled, spread jam and then whipped cream on to each layer and spread remaining whipped cream on to finished layers. Top with fresh fruits. To make a good sized crepe cake, you will need about 20-25 crepes. (Each crepe should be an average of 10")
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