Summer Fresh Raspberry Crèpe Cake

Directions

1. Raspberry Filling: In a nonstick pan on medium heat, add the sugar and the frozen raspberries. Bring to a simmer and continue cooking for 8 minutes until the fruit has broken down completely. Mix with a spoon.
2. Pass the mixture through a sieve and place back in the pot.
3. Mix the cornstarch with 3 tbsp of water to make a slurry.
4. Bring the Raspberry sauce up to a gently boil, add in the well stirred slurry and stir until thickened.
5. Transfer the sauce to a bowl and cool in the fridge for 1 hour.
6. 20 Crepes: In a large bowl, mix the eggs, Lactantia^® Lactose Free Milk and oil together.
7. In a separate bowl, sift the flour with the sugar and the salt.
8. Add the dry mixture to the wet mixture and whisk until smooth.
9. In a nonstick crepe pan on medium heat, spray evenly with cooking spray, then using a measuring cup, pour the crepe mixture slowly into the pan, lifting the pan off the stove and leaning it back and forth until it covers the pan thinly.
10. Bring pan back to the heat and let cook for a minute or two, you will notice the crepe setting. Flip the crepe and cook the other side.
11. Once cooked, place the crepe on a square of parchment paper and place a second paper over top.
12. Repeat the process for each crepe, piling the crepes, one on top of the other with a piece of parchment in between each one. Let cool completely.
13. Crepe Cake Assembly: On a cake stand, place the first 2 crepes.
14. Spread 2 tbsp of the Raspberry filling, then cover with 2 more crepes. Repeat until the last crepe.
15. On top layer, spread the remaining 2 tbsp of filling, cover with fresh berries and sprinkle with icing sugar.