Crepe cake, a breakfast item with a dessert flair and a creamy finish. Who would have thought that when I was little and would to pile up my crepes and have a thin smattering of lemon and sugar in between each one that I was well on the way to something. Except I had that hot and lemon and sugar are delicious.
I think the problem is I lacked a sharp flavour in the construction of this cake.
Don’t get me wrong, it’s creamy, smooth and not too sweet but it lacked punch. The recipe I based this off had Grand Mariner. That probably would have given it the kick it needed. Instead I have a fairly passive cake boasting a delicious mascarpone cream. If you prefer mellow, creamy cakes this is going to be your cake from heaven. I on the other hand love a flavour explosion. It’s just my thing.
Presentation wise, show stopper. Level of difficulty, none. Filling, very.
What to do next time… give it a strong element of berry (or berry sauce) or Chocolate ganache (yum) or take notes from Smitten Kitchen (which I only realised as I was writing up this post that they had made any at all; dang). If I’m going to be perfectly honest with you though I wasn’t blown away by the texture. It is totally unlike the Russian Layer Cake I made for a friend’s birthday which happens to be my most favorite kind of cake I have ever had. Crepe cake – Layers, yes. Gets more amazing the more you eat of it, no.
But hey, don’t take my word for it. Try it yourself and let me know what you think. You more than likely will totally disagree with me, everyone else seems to love it.
- 3 cups all-purpose flour
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 cup and 2 tablespoons butter, melted
Orange And Chocolate Mascarpone Cream
- 3 cups cream
- 1 cup icing sugar
- 400 grams mascarpone cheese
- Rind of 2 oranges
- 1 teaspoon vanilla
- 1/4 cup orange juice
- 2 tablespoons cocoa
For the crepes,
In a food processor, whizz together the flour and the eggs. Gradually add in the milk and water, until combined. Add the salt and butter; whizz until smooth. Cover and refrigerate for 1 hour
Heat a very lightly oiled, medium sized, non stick frying pan (Or if you’re lucky you’ll have a crepe pan) over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes (This will vary so keep an eye on it), until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on a cooling rack and repeat. Stacking the crepes as you go so that the one right out of the pan has time to cool before adding it to the pile.
For the chocolate and orange mascarpone cream,
Whip the cream with orange rind until stiff peaks form (don’ go overboard, you’re going to need to do a touch more beating in a moment). Add the icing sugar and mix until just incorporated. Very carefully beat the mascarpone cheese into the cream. This should take about 30 seconds. Do not over beat or you’ll get butter so if it’s looking like it’s going to go in that direction just fold in the cheese instead.
Halve the mixture into two bowls. In one, fold in the orange juice and vanilla. In the other, sift the cocoa evenly on top and fold until just incorporated. Refrigerate if not using immediately.
Get the plate you plan to serve the cake on and place the first crepe on it. Starting with the white mascarpone cream place approximately 2 large tablespoons of cream in the centre, spread leaving a 1cm gap around the edges of the crepe. Place the next crepe directly on top and press lightly to remove air bubbles and to push the cream underneath the the edges on the crepe. Repeat the process alternating white with brown mascarpone cream until you have used up all the crepes. If you have any left over cream spread it over the top and sprinkle with chocolate chips, dust with cocoa or drizzle with ganache.
Refrigerate for at least 2 hours to let the flavours mingle and the crepes soak up all the goodness. Trust me, you’re going to want to wait.