Easy Rainbow Crepe Cake
Ingredients
- 280 g spelt flour (9.88 oz) (or all-purpose flour unbleached)
- 6 tbsp heavy cream (double cream) (or butter )
- 770 ml almond milk (3¼ cups) (dairy full-fat milk or light coconut milk)
- ⅕ tsp salt (I used pink Himalayan )
- 4 tbsp cane sugar (add more if you like them sweet)
- 900 ml whipped cream (3.8 cups)
- 4 med eggs
- 6 tsp food colouring (1 tsp for each colour)
- 1 tsp vanilla powder (or vanilla extract)
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