• prep: 1092 hr 15 min
  • cook: 1092 hr 15 min
  • total: 1092 hr 15 min
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  • servings:
  • Summary

    This sweet pea lemon crepe cake is made with grain free crepes and layered with a sweet pea, ricotta, lemon and creme fraiche filling making it the perfect spring dessert!

    Ingredients

    • 5 eggs
    • 2 tablespoons coconut flour
    • 1 tablespoon tapioca flour
    • 3/4 cup Silk Unsweetened Cashewmilk (or almond milk)
    • 1 tablespoon melted coconut oil
    • 1/2 teaspoon vanilla extract
    • zest of 1 lemon
    • pinch of kosher salt
    • 15 ounces whole milk ricotta
    • 3 ounces creme fraiche
    • 1 cup fresh or frozen thawed peas
    • 1/2 cup powdered sugar
    • juice of 1/2 a lemon
    • 1 teaspoon vanilla extract
    • *fresh pea shoots for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 213 % Daily Value *
    • Total Fat: 1 g 1.69%
    • Saturated Fat: 1 g 3.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 997 mg 41.54%
    • Calcium: 31 mg 3.15%
    • Potassium: 404 mg 11.55%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.92%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 48 g %
    • Dietary Fiber: 2 g 9.78%
    • Sugar: 39 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 21.98%
    • Vitamin C 165.6%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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