• Serves: 8-10
  • Prep Time: 8 hours
  • Cooking Time: 1.5 hours
  • Difficulty: MEDIUM

French baking isn’’t always the easiest. But, there are things that, –just like in any other country, –are home baking staples and that only look a little daunting at first glance.

When I was a child, my mum would make crêpes as a treat at weekends. Crêpes are basically thin pancakes that don’’t puff up like the small but thick versions. My mum wouldn’’t even measure the ingredients, instead she would simply pour flour into a bowl, add the milk and eggs and adjust the quantities to get the right batter consistency. This is something that has stayed with me and now I’’m the one whipping these up for treats. However, we never had a crêpe cake! So, I thought it was time I remedied that and made one.

It’’s not a complicated recipe, but it does take time. Making 20 thin pancakes by hand and the cream the day before means that this isn’’t something you can just whip up on a whim for your afternoon tea. However, with a little bit of planning, this will be a great addition to any party.

 

here's what you'll need...

For the crème pâtissière:

  • 1 pint semi skimmed milk
  • 50g plain flour
  • 20g corn flour
  • 100g sugar
  • 4 large egg yolks
  • zest of 2 medium oranges

Crepe Cake Ingredients 1

For the crêpes:

  • 500g plain flour
  • 100ml orange liqueur
  • 6 large eggs
  • butter to grease the pan (not shown)

Crepe Cake Ingredients 2

For the syrup and orange slices:

  • 1 large or 1.5 medium oranges
  • 200ml water
  • 100ml orange liqueur
  • 120g caster sugar

Crepe Cake Ingredients 3

 

tip

Using a frying pan with a 20cm diameter will give you around 20 crêpes.

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have you seen...

You should make the cream the day before to give it enough time to cool

here's how it's done...

  • 1

    First the crème pâtissière… (images for the steps can be found here)

    Mix the flour and corn flour together. Pour the milk into a sauce pan, add the orange zest and bring to just about boiling point.

    Whisk the egg yolks and sugar together until pale and double in size.

    Once the milk has boiled, take it off the heat and leave to infuse for around 5 minutes.

    Add the flour to the eggs whilst whisking, then slowly add the warm milk.

    Now pour the mix back into the saucepan and stir continuously over a medium heat. DO NOT stop stirring!

    Once the cream is thick and covering the back of a wooden spoon, take it off the heat. Pour into a cold bowl and cover with cling film pressing it down onto the cream; this will prevent a “skin” from forming. Put the cream into the fridge to cool completely, this is best done over night.

     

  • 1

    Now for the crêpes…

    Put the flour into a large bowl and make a well in the middle. Add the eggs and then mix it all together. Once the dough becomes too dry to mix, add the milk bit by bit and mix with a whisk. Whisk until smooth and lump-free then add the orange liqueur and whisk again. Put the batter in the fridge for half an hour.

    step 1-3

  • 2

    Take the batter out of the fridge, heat up your frying pan over a medium heat and grease with a little butter. Now pour around 80ml (just under two small ladles) of batter into the pan and swirl the pan so the batter completely coats the bottom. Fry the crêpe for around 1-2 minutes on a medium heat, using a wooden spatula, lift the crêpe out of the pan to flip it.

    Mille Feuille de Cre¦épes Cake Step 7

    Cook for another 30 seconds before sliding it onto a plate, repeat until all the batter is used up. Leave the stack of crêpes to cool and then put them into the fridge for a few hours.

  • 1

    For the syrup…

    Wash the oranges and then cut them into slices of around 4mm. Put the sugar, water and liqueur into a large pan and bring to a boil, –do not stir! Add the orange slices and leave to simmer for around 20 minutes, occasionally turning them. Once the syrup has reduced by half, take it off the heat and leave to cool.

    syrup

  • 1

    Now you can assemble the cake…

    Start with a crêpe at the bottom, spread a heaped tbsp. of the cream onto it and cover with the next crêpe. Continue until all crêpes are used up, finishing with one on the top.

    assembly

     

  • 2

    Top with the orange slices to decorate, drizzle the syrup on top of the cake and now put the cake into the fridge for another hour to set.

    Mille Feuille de Cre¦épes Cake Step 11

    And that’’s it! Admittedly, it’’s a little time consuming, but not very complicated. I hope you like this idea.

    Crepe Cake Finishes

    Bon Appétit!

    Mille Feuille de Cre¦épes Cake Post 4

 

By Carole Poirot on 30.09.15

Guest Contributor

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