Remember that cajeta crepe recipe? This is the cake version of that. I would also recommend this gluten-free crepe recipe. Image and recipe via Hummingbird High.
For the Crepes:
- 4 large eggs
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 1/4 cups whole milk
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
For the Coconut Cream Filling and Topping:
- 2 cups coconut cream, chilled overnight
- 1/4 cup confectioner’s sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut jam
- 1/4 cup granulated sugar
For instructions, click here.
Leave a Comment