Add cranberries, water and maple syrup to a small saucepan and heat on medium-low speed for 20-30 minutes, mashing the cranberries as they pop and creating a jam-like consistency.
Set aside to cool while preparing cream and crêpes.
Remove chilled coconut cream and mixing bowl with whisk attachment from refrigerator (see notes).
Scoop out the chilled cream and beat with mixer on medium-high until creamy.
Add maple sugar and continue to beat on medium-high until creamy and smooth. Taste and adjust sweetness as needed.
Blend all crêpe ingredients in a blender for about 3 minutes. Allow foam to settle.
Heat a lightly oiled stainless steel pan over medium heat. Pour 3-4 tablespoons of the batter onto the pan and swirl the pan in circular motion to coat the surface evenly.
Cook the crêpe for approximately 1 minute until the bottom is golden brown and can easily be loosened with a thin spatula.
Quickly flip the crêpe over and cook the other side for about 30 seconds.
Continue with the rest of the batter. Add 1/2 teaspoon of coconut oil to the pan after every 2-3 crêpes or as needed.
Assembling Crepe Cake
Place one crepe on the decorative platter. Scoop a few tablespoons of coconut cream and spread evenly across, followed by the cranberry jam.
Alternate with all crepes, coconut cream and cranberry jam.
Place in the refrigerator for at least one hour. It's best when chilled completely and makes cutting easier.
Can be stored in the refrigerator in closed container for up to one week.
Note: Advance preparation is required for Coconut Cream. Place a can of coconut cream in the refrigerator overnight to chill completely. Ten minutes prior to whipping, place a large mixing bowl and whisk attachment in the refrigerator to chill. | Nutritional Information Disclosure |