Summer Berry Mini Crepe Cake

Mini crepe cake with alternating layers of buckwheat crepes, berry chia jam and lemon scented mascarpone. Dainty, elegant, and splendid for afternoon tea.

Crepes:
¼ cup buckwheat flour
¼ cup all purpose flour
¾ cup almond milk
1 tbsp honey or maple syrup
½ tsp oil
½ tsp baking powder
½ tsp pure vanilla extract
½ tbsp ground chia seeds
1½ tbsp water + more as needed
A pinch of pink salt

Berry Chia Jam
¼ cup each blueberries and raspberries, one type of berry per cake
~1 tbsp honey or maple syrup, to taste
Juice of ¼ lemon
1 tbsp chia seeds

Mascarpone Cream
⅓ cup coconut cream
⅓ cup mascarpone cheese*
~1 tbsp honey or maple syrup, to taste
1 tsp lemon zest

View the full recipe at Radiant Rachels →