Crepe torte with fresh blueberries.

Crepe torte with fresh blueberries

Crepe torte with fresh blueberries.

To be very honest, this is one of the easiest and tastiest spring dessert ๐Ÿ™‚ It doesn’t require any special cooking skills (ok, maybe you have to be a semi-pro crepe maker) but in general, you do not need too much experience in the kitchen.

Crepe torte with fresh blueberries.

Although, you will need some time to make it. Firstly, you will have to make, and cool the filling properly. The colder it is the better the consistency, and also you will be sure that the filling will not come out on the edges of the torte. Then you will need to make around 12 crepes, which also requires some time. But at the end, you will see (and taste) that it was all worth ๐Ÿ™‚

The torte taste even better on the second day, when all the ingredients are combined and the flavors are mixed ๐Ÿ™‚ So in case, you want to make something really delicious and still can buy some fresh blueberries check out the recipe and hurry to the kitchen ๐Ÿ™‚

PS: let me know how did you like the torte ๐Ÿ™‚ Enjoy ๐Ÿ™‚

Crepe torte with fresh blueberries.

Ingredients

  • 400g of fresh blueberries, (you can also use frozen ones)
  • 150 grams granulated sugar, (I used coconut sugar)
  • 75ml lemon juice
  • 1 tablespoon fruit pectin powder
  • 2ย eggs
  • 500ml of milk, (you can also use a non-dairy one)
  • 2 cups of spelledย flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground cardamom
  • coconut oil for frying
  • for decorations – edible flowers, fresh mint leaves, blueberries

Crepe torte with fresh blueberries.

Directions

  1. The filling: Combine the fresh blueberries, sugar and the lemon juice in a deeper saucepan. Bring to boil, then reduce the heat and let it simmer for 5-7 minutes, stirring constantly.
  2. Stir in the fruit pectin and let it simmer for 1 more minute. Set aside and cool completely, for better consistency you can place it into the fridge overnight.
  3. For the crepes: whisk the milk, eggs, flour, cardamom and a pinch of salt in a bowl until all the ingredients are well combined and you get a smooth batter.
  4. Heat up a “crepe” pan properly. Then add a tiny amount of coconut oil and let it heat up. Add some batter into the pan and swirl it around to coat the bottom of the pan. Cook until the edges of the crepes are brown and then turn. Repeat the step until you use up all the batter. Let the crepes cool down completely.
  5. To assemble the torte spread the filling on each crepe and pile up. Decorate with the leftover blueberries and serve.
  6. Enjoy ๐Ÿ™‚

Crepe torte with fresh blueberries.


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