Winter Breakfast Crêpe Cake

Ingredients

Crêpes
• 2 cups (240 g) gluten free Oat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 large Eggs, whisked
• 3/4 cup (175 ml) unsweetened light Coconut Milk
• 1 cup (240 ml) fat free or low fat Milk
• 1 dropper full Vanilla Stevia Drops
• Butter, Ghee or Coconut Oil for the pan
Sweet Potato Ricotta Filling
• 1 cup (8 ounces) Ricotta Cheese
• 1/3 cup (80 g) mashed baked Sweet Potato
• 2 droppers full Vanilla Stevia Drops or Maple Syrup to taste
Cranberry Sauce
• 8 ounces (227 g) fresh Cranberries
• 1/2 cup (100 ml) Maple Syrup
• 2 tablespoons Water
• a few pinches of ground Cinnamon
Topping
• Pistachios or your favorite chopped nuts
• Pomegranate Arils (seeds)

Method

Crêpes
• Whisk together dry ingredients. Combine wet ingredients. Combine all to form a thin, smooth batter. If batter starts to thicken, thin it out with some milk or water. Heat a heavy 8 inch non stick skillet over medium high heat with some butter, ghee or coconut oil. Ladle in batter and swirl it around in the pan until well coated. Cook about one minute until you see bubbles and the crêpe pulls away from the sides of the pan. Gently flip with a soft spatula. Continue to cook for another minute or so until slightly browned. Reduce heat if they start to brown too quickly.
• Allow crepes to cool to room temperature. Once crepes have cooled, they can be stacked with parchment paper between each one. Seal in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.
Sweet Potato Ricotta Filling
• Pierce a sweet potato with a knife several times. Bake in the oven for for about 45-60 minutes until soft. Let cool, remove skin. Mash the sweet potato with the back of a fork. Combine with ricotta cheese and stevia.
Cranberry Sauce
• Heat all ingredients over medium high heat in a large sauté pan until boiling. You will start to hear cranberries sizzle and pop. Cook until cranberries are soft, but not too saucy, about 5 minutes. Remove from heat and let cool.
Assembly
• Layer crêpes, sweet potato ricotta and cranberry sauce. When you reach the final layer pretty up with pomegranate seeds, cranberry sauce and chopped pistachios.
Notes
• I used less water in this cranberry sauce then I usually do and I simmered it in a wide sauté pan so the water would evaporate ~ this way the cranberries are more plump and not as saucy. If you want them saucier please see my recipe for Maple Cranberry Sauce
• These crêpes are just as great at room temperature as they are chilled.
• You will probably only use 5 crêpes in this cake. Enjoy the rest for breakfast!

http://www.familyfreshcooking.com/2012/12/24/winter-breakfast-crepe-cake-recipe/

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