GF Chocolate Buckwheat Flour Crepe Cake with Orange Cream Cheese Filling

GF Buckwheat Crepe CakeI started experimenting with buckwheat flour a while back and fell in love with it almost instantly. There is something very earthy and rustic about it. It might seem to be too rough for delicate desserts, but I’ve been successful with my buckwheat desserts thus far. Yes, it takes some trial and error experimenting, but the goodness you get as a result worth it all.

The first time I made my buckwheat flour crepe was back in Boston, when my good friend went on gluten-free diet due to health issues. Then, about a year ago I made my first buckwheat flour crepe cake. I loved it, Val – not so much. He didn’t particularly hate it either, but “it was not his thAng”… So, I have continued experimenting and brainstorming and the next logical thing was adding some cacao to the batter to help the disguise the “roughness” of buckwheat flour. As you might have guessed, since I’m posting this recipe, it worked! It went thru a very strict quality assurance of my man, who, by the way, single-handedly (or is it single-monthly?) ate about 80% of this cake himself. That’s all I gotta say to ya!

 Buckwheat Crepe CakeBuckwheat Crepe CakeBuckwheat Crepe CakeGF Buckwheat Crepe Cake Slice

GF Chocolate Buckwheat Crepe Cake with Orange Cream Cheese Filling
Recipe type: Dessert
Serves: 8-10
For crepes:
  • 2 cups milk (500 ml)
  • 4 large eggs
  • ¼ cup sugar (50 g)
  • ½ tbsp vanilla extract
  • ½ tsp salt
  • 1 cup buckwheat flour (120 g)
  • ½ cup cacao powder (50 g)
  • vegetable oil for greasing
For filling:
  • 12 oz cream cheese (at room temperature)
  • ⅓ cup maple syrup (75 ml)
  • 1½ tbsp orange zest
  • 2 tbsp orange juice
  • ¾ teaspoon ground cardamom
  • 1½ cup heavy cream
  • 1½ tbsp Cointreau (optional)
For crepes:
  1. In a mixing bowl, combine together milk, eggs, sugar, vanilla extract and salt, and whisk until smooth. Add buckwheat flour and cacao powder and whisk until no lumps left. Cover the bowl and refrigerate the batter for at least 2 hours, preferably overnight.
  2. Take out of the fridge and let sit at room temperature for 30 minutes before baking.
  3. Preheat a 7-inch nonstick skillet over medium-low heat. Add a small amount of vegetable oil and using a piece of a paper towel smear it all over the surface of skillet. Pour in a small amount of batter and swirl to coat the bottom of the pan. For a 7-inch pan I used a quarter of a cup measuring cup filled ¾-full (see the picture above). Cook until the crepe develops bubbles, about 1 minute. Since it's a gluten free recipe, the crepes turn out very delicate. You need to make sure it's cooked thoroughly on one side to be able to flip it without tearing. Using a thin spatula flip and cook on the other side for another minute or so. Transfer onto a plate and cover with a clean dish towel. Repeat with remaining batter.
For filling:
  1. In a bowl of a mixer combine cream cheese and maple syrup and cream until smooth using a paddle attachment.
  2. Add orange zest, orange juice, cardamom and beat again.
  3. Add whipping cream and beat until medium peaks form, scraping down the sides of the bowl once. Then, add Cointreau, if using, and beat until medium-stiff peaks form.
To assemble:
  1. Lay 1 crepe on a serving plate. Using an offset spatula, cover with a thin layer of filling, about 2 tablespoons. Cover with a crepe and repeat to make a stack with the remaining crepes and filling. Refrigerate for at least 2 hours.
If batter seems too thick, add in a small amount of milk to thin it out.

GF Buckwheat Crepe Cake (cut)

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One comment

  1. Ilene says:

    OK, I made this today! I made the batter last night as directed; only subbed coconut palm sugar…then let it sit 30 mins this morning before making the crepes. I was worried…but none of them tore, they were all PERFECT!! Then I subbed marscapone for the cream cheese and put it all together. It looked just like yours AND it. tasted. amazing. My family was amazed when I cut into it! My son looked at me like, “you’re a genius!” LOL Thank you for this recipe and trust me, I will be making it many more times!!! <3

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