Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 4 large eggs
- 2 cups milk
- 1 cup coconut milk
- 1 cup espresso or strong coffee
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter (or coconut oil)
Instructions
- Prepare the Crepes: In a mixing bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for about 30 minutes. Heat a non-stick skillet over medium heat, lightly butter it, and pour a ladle full of batter, tilting to spread evenly. Cook for about 2 minutes on each side, or until golden. Repeat until all the batter is used, stacking crepes between parchment paper.
- Make the Coconut Latte Filling: Combine coconut milk, espresso, sugar, and vanilla extract in a mixing bowl. Whip until light and fluffy.
- Assemble the Cake: Place one crepe on a serving plate, spread with filling, and repeat until the last crepe. Reserve some filling for the top.
- Chill: Refrigerate the assembled cake for at least 1 hour.
- Serve: Spread reserved filling on top and garnish with toasted coconut flakes or coffee beans if desired. Cut into slices and enjoy!
Notes
Let the crepe batter rest for better texture. Always taste the filling before assembling to adjust sweetness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Fusion
- Diet: Vegetarian