Gluten-Free No-Bake 40-Layer Lemon Mille Crepe

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You don’t need an oven to make this gluten-free French-inspired dessert.

Preparation time: 8-10 hours
Cooking time: 20 minutes
Assembly time: 20 minutes
Serves 6

Ingredients
For the Gluten-Free Crepes
6 large eggs
1⁄3 cup sugar
3 tablespoons oil
1 tablespoon melted butter, for cooking crêpes
3 cups milk
3 cups gluten-free flour
6 gel food colors, preferably red, orange, yellow, green, blue, and violet • butter

For the Frosting
3 cups whipping cream
1⁄3 cup sugar
1 teaspoon lemon extract
1 lemon rind

Procedure
For the Gluten-Free Crepes
1. Mix all ingredients in a blender and incorporate thoroughly for about 1 minute. Then, refrigerate overnight before using.
2. Divide batter into 6 bowls and color each batter with gel food coloring.
3. get a 6-inch heavy-bottomed frying pan or crêpe pan, and butter. Cook each crêpe in butter for 30 seconds on each side. Set aside.

For the Frosting
1. Pour chilled whipping cream into a cold, big glass, or stainless bowl. Whip with a hand mixer slowly for 2 minutes, then 5 minutes at medium speed or until soft peaks form.
2. Add in sugar gradually, and whip for another 2 minutes until stiff peaks form. Add lemon extract and lemon rind, and mix for another minute.

To Assemble
1. Put some whipping cream on the cake board or plate to hold the crêpe. place the violet-colored crêpe on top of the cake board. Dollop cream and spread thinly.
2. Place next crêpe on top. repeat to spread frosting. repeat procedure on all remaining crêpes and stack in the following order: violet, blue, green, yellow, orange, and red.
3. Spread remaining frosting on the top and sides of the cake.
4. Chill in the refrigerator for at least an hour before serving.
5. Decorate top with strawberry jam, fresh strawberries, powdered sugar, and other fresh fruits, as desired.

Chef’s Note
You can incorporate minced drained fruits (like mango) into the whipping cream for added flavor. Strawberry jam may also be an option.

Recipe by Chef Nina Camacho

This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.