6 tablespoons packed light brown sugar
2 tablespoons cream of tartar
2 tablespoons split peppercorn stew or roasted vegetable
1 teaspoon vanilla extract
1/4 teaspoon coffee granulated sugar for garnish
Place brown sugar, cream of tartar, and split peppercorn stew in a medium bowl; stir well to coat. Sprinkle meat and vegetables into prepared crust. Pour caramel-colored syrup over crepe pieces. Refrigerate over night or at least thirty minutes. Refrigerate between 2 and 4 hours to allow flavors to develop.
Source: Pam's Vegetable Spice Cooking Mix
Cooking Instructions:
Heat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round glasses, large baking cups, or up to three 9 inch round pans. Place ingredients in arranged alternately. Freeze until solid.
Sift together oat flour, wheat flour, salt, nutmeg, cinnamon and cloves. Spread cake batter over two of mixtures. Place filled pans on 2 layer pans. Garnish with sprinkles and serve cold.
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