Grain-Free Funfetti Crepe Cake
My birthday falls on April 20, and what better way to celebrate the occasion than this Funfetti Crepe Cake?! Layers upon layers of crispy thin crepes made with our Ancient Grain Pancake Mix, creamy dairy-free frosting, and, of course, sprinkles.
2 cups (148g) of Purely Elizabeth Ancient Grain Pancake Mix
2 cups (480g) almond milk
1/4 cup (50g) coconut oil
1/4 tsp salt
1/4 cup (40g) coconut sugar
1/2 tsp vanilla
1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp dairy-free milk
1 tbsp vanilla extract
Organic sprinkles (I used India Tree brand)
Blend all the ingredients. Let the batter rest for 10 minutes. Heat a non stick pan over medium-low heat, lightly spraying or greasing with coconut oil. Pour 1/4 cup batter into the pan (10-12”) and tilt the pan to evenly cover the bottom with a thin layer of batter. Cook for 4-5 minutes until starting to bubble and brown on the edges. Carefully flip. Cook for another 3-4 minutes on the second side. Remove from the pan and cool the crepes completely before building the cake.
Cream the butter with a hand or stand mixer until thick and fluffy. Add powdered sugar one cup at a time continuing to beat. Add vanilla and milk one tablespoon at a time, continuing to whip to desired consistency.