Buckwheat Gluten-free Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream

Name: Buckwheat Gluten-free Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream
Yield: 1 serving
Ingredients: 2 cups buckwheat flour; 2 cups water; 2 tablespoons water kefir; generous pinch unrefined salt; 6 eggs; 2 tablespoons ghee; 2 tablespoons honey; 2 avocados; 1/4 cup cocoa; 1 1/2 cups powdered rapadura; 1 cup hazelnuts; 1 cup water; 1/4 cup water; 4 teaspoons gelatin; 1 tablespoon ghee; pinch unrefined salt; 1 tablespoon maple syrup

User Reviews

0.0

0 reviews

Unrated

Course
Dessert, Others

Buckwheat Gluten-free Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream

Iris Warren

Report

Crafted with ease and taste in mind, this recipe is a great choice.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Buckwheat Crepes

2 cups buckwheat flour
2 cups water
2 tablespoons water kefir (or kombucha or regular kefir)
generous pinch unrefined salt
6 eggs (or egg alternative like flax egg or chia egg or Homemade Egg Replacer)
2 tablespoons ghee (butter or coconut oil can also be used)
2 tablespoons honey (use alternative sweetener as needed. 1 scoop stevia [see How to Use Stevia] should work)

Chocolate/Carob Avocado Filling

2 avocados (2 large or 3 small)
1/4 cup cocoa (or carob)
1 1/2 cups powdered rapadura (or other sweetener, as needed)

Hazelnut Cream

1 cup hazelnuts (soaked nuts are preferred)
1 cup water
1/4 cup water (for gelatin)
4 teaspoons gelatin
1 tablespoon ghee (or coconut oil)
pinch unrefined salt
1 tablespoon maple syrup (use alternative sweetener as needed. 1 1/2 scoops stevia is a good substitute)

Add to Shopping List

Instructions

Buckwheat Crepes

Mix buckwheat flour, water, and water kefir. Let sit covered 12+ hours.
Blend together salt, eggs, honey, ghee, and soaked flour.
Heat a 8 inch/20 cm skillet. Brush with fat (butter, coconut oil, ghee) and ladle batter, swirl around to distribute the batter in the pan.
Cook 3-5 minutes on one side, flip and cook 2 minutes on the other. Flip off the pan onto a plate, pile up with the rest of the crepes.

Chocolate/Carob Avocado Filling

Place all ingredients into the bowl of a food processor.
Process the ingredients in a food processor until smooth.

Hazelnut Cream

Roast hazelnuts in a 350F/180C oven for 5 minutes. You don't want to actually roast them but dry the peel. When the nuts have cooled, place them in a dishtowel and roll around to rub off the peel. Pick out from the peel and place in a cup or jar with water till covered. Soak 8+ hours.
Drain the hazelnuts, blend (in a blender, food processor, or immersion blender) with one cup water until hazelnuts or finely ground. Squeeze the milk through a nut milk bag or cheesecloth.
Sprinkle the gelatin on 1/4 cup cold water, let sit to bloom.
Heat the hazelnut milk with salt, ghee, and maple syrup until it starts to steam. Stir in the bloomed gelatin. When it cools to room temperature, I put it in the freezer to speed up the firming process. Every 10 minutes or so, mix with a mixer or immersion blender until the mixture has firmed up.

Putting the cake together

Spread filling on a crepe, lay on another crepe, layer on for a total of ten crepes, leaving the top crepe bare. Spoon on the hazelnut cream, using the back of the spoon to jiggle the cream smooth.
Let sit for at least two hours before serving. Pour more hazelnut cream overtop if desired.