Ingredients
Scale
- For the cake:
- Crepe recipe x 4
- For the sauce:
- 1 1/2 cup of blueberries
- 3 tsp maple syrup or honey
- 1 tsp ghee
- 1 tsp non-dairy milk
Instructions
- (TIP: Break up the batter by cutting it in half if you wish and cooking it in two batches… keep in mind this is for a larger cake!)
- FOR THE CAKE:
- Follow recipe for crepes as stated in blog post and set them aside.
- When your sauce is done and cooled, spread the sauce between each layer of crepes, stacking them flat on top of each other one by one
- Finish the top with a bit more sauce and extra blueberries
- FOR THE SAUCE:
- Add ingredients to a sauce pan and add to low-medium heat for about 5-8 minutes on until blueberries start to pop
- Remove from heat and let cool
- Use an immersion blender to blend the sauce
- Taste and add more sweetener to your liking