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Zesty Lemon Crêpe Cake (gluten-free, low-fodmap)

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Crêpes are all the rage in Asia at the moment and there’s so many to choose from, but living on a low FODMAP diet proves finding a gluten and lactose free variation a challenge to say the least. Instead I want to share my home made crêpe cake so we can all enjoy the fun! It’s a refreshing dessert that you don’t have to feel guilty about. It’s Zesty and tangy from the rich lemon curd.

Further Food Commentary:

While the name 'glutinous rice flour' may sound like it has gluten in it, like all types of rice, this type of flour is gluten free and rich in amylopectin, which contributes to the flour's sticky quality. Each serving of glutinous rice has no sugar, cholesterol or saturated fat and is low in sodium. This flour is versatile, often times used in Asian dishes and snacks. The blueberries add an additional pop of color into this crepe cake and boosting brain and neurological health. They're also high in vitamin K, manganese and vitamin C--making them the ideal antioxidant rich treat!

By Nikki Nies, MS, Nutritionist
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Zesty Lemon Crêpe Cake (gluten-free, low-fodmap)

Stars ( Reviews)

  • Prep Time:60 mins
  • Cook Time:30 mins
  • Servings: 4

Ingredients

1 cup gluten free flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
2 eggs
1 cup milk (lactose -free)
1/2 cup of water
1/4 cup blueberries
1 tablespoon icing sugar

For the lemon curd: 

2 tablespoons sugar

1/2 cup of water

1 cup glutenous rice flour
1 unwaxed lemon

Instructions

  1. In a mixing bowl sift the gluten free flour, baking soda, baking powder and salt together until well combined.
  2. In a separate mixing bowl, separate the egg whites from the yolk (keep the yolks to one side for now). Whisk the egg whites until they are firm and foamy.
  3.  Add the dry mix to the egg whites and stir together (it will look a little lumpy but thats ok).
  4. Now, pour the egg yolks, milk and a little of the 1/2 cup of water (we need to trickle). Whisk the ingredients together adding a little water at a time; remember we don’t want the thickness of American pancakes, instead we are aiming for a runny consistency similar to English pancakes / crêpes.
  5. Once you have got the desired consistency and all ingredients are mixed well together, pop in the fridge for 10 minuets to let the ingredients form together.
  6. Now heat a large non-stick pan on a low to medium heat with a little cooking oil (just enough to stop from sticking).
  7. Pour 1/4 cup of crêpe mix and make circular motions with the pan to form a round flat pancake. Cook for about 1min on each side and tansfer to a plate to cool; You will need to use some parchment paper to stop the moistre from making the crêpes soggy, alternatively don’t stack them but lay them out on a baking tray. Repeat this step until all the crêpe mix is gone.
  8. While the crêpes are cooling, it’s time to make the lemon curd. In a bowl place the rice flour and grate the zest of one lemon then mix together evenly.
  9. In a small saucepan pour the 1/2 cup of water, sugar and squeeze the juice from one lemon cook until sugar has dissolved (be careful not to make caramel).
  10. Turn the heat off once cooked and mix in the rice flour mix (taste for desired sweetness).
  11. Pop back on the heat and cook for one minute.
  12.  Now take one crêpe and pour a little lemon curd in the centre and even out the curd with a spatular, then stack the next crêpe on top. Repeat this step until all crêpes are used then let it cool.
  13. Once cooled, place the blue berries on top and take a little icing sugar and sift over the cake. Now Serve!
In a mixing bowl sift the gluten free flour, baking soda, baking powder and salt together until well combined. In a separate mixing bowl, separate the egg whites from the yolk (keep the yolks to one side for now). Whisk the egg whites until they are firm and foamy.  Add the dry mix to the egg whites and stir together (it will look a little lumpy but thats ok). Now, pour the egg yolks, milk and a little of the 1/2 cup of water (we need to trickle). Whisk the ingredients together adding a little water at a time; remember we don’t want the thickness of American pancakes, instead we are aiming for a runny consistency similar to English pancakes / crêpes. Once you have got the desired consistency and all ingredients are mixed well together, pop in the fridge for 10 minuets to let the ingredients form together. Now heat a large non-stick pan on a low to medium heat with a little cooking oil (just enough to stop from sticking). Pour 1/4 cup of crêpe mix and make circular motions with the pan to form a round flat pancake. Cook for about 1min on each side and tansfer to a plate to cool; You will need to use some parchment paper to stop the moistre from making the crêpes soggy, alternatively don’t stack them but lay them out on a baking tray. Repeat this step until all the crêpe mix is gone. While the crêpes are cooling, it’s time to make the lemon curd. In a bowl place the rice flour and grate the zest of one lemon then mix together evenly. In a small saucepan pour the 1/2 cup of water, sugar and squeeze the juice from one lemon cook until sugar has dissolved (be careful not to make caramel). Turn the heat off once cooked and mix in the rice flour mix (taste for desired sweetness). Pop back on the heat and cook for one minute.  Now take one crêpe and pour a little lemon curd in the centre and even out the curd with a spatular, then stack the next crêpe on top. Repeat this step until all crêpes are used then let it cool. Once cooled, place the blue berries on top and take a little icing sugar and sift over the cake. Now Serve!

Nutrition Information

Per Serving:  Calories: 136; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 98mg; Sodium: 576mg; Potassium: 163mg; Carbohydrate: 22g; Fiber: 1g; Sugar: 19g; Protein: 6g
Nutrition Bonus:  Vit A: 15%; Calcium: 15%

 

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