Gluten-Free Crepe Cake with Pandan Pastry Cream, Kiwi and Lime Leaf
- 64 oz. Coconut Milk
- 200 g Pandan Leaves
- 8 ea. Eggs
- 320 g Sugar
- 32 g Gluten-Free Flour
- 64 g Cornstarch
- 16 g Salt
- 113.6 g Butter
- Crepe Batter, recipe follows
- Green Kiwis, peeled and sliced
- Lime Leaf, chiffonade
In a large saucepan, bring coconut milk with pandan leaves to a simmer. Whisk together eggs, sugar, cornstarch, flour and salt, and add a third of the coconut milk mixture. Whisk to combine and return to the saucepan with the remaining mixture. Bring to a boil, lower heat and whisk in butter. Once thickened, remove from heat, cool and refrigerate.
Make crepes and assemble by layering up to 10 crepes with pandan pastry cream, fresh lime leaf, and slices of kiwi. Layers of cream should be noticeable.
To make crepe batter: combine 392.5 grams gluten-free flour, 103 grams sugar and 15 grams salt. Whisk together 10 eggs with 1,150 grams almond milk, and fold in dry ingredients
Chef Vince Nguyen Berlu, Portland, Oregon from Food Fanatics Magazine®