Clementine Crêpe Cake

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Clementine Crêpe Cake
Main ingredients
  • Dairy
Ingredients
Method

Ingredients

Filling
  • 500g ricotta cheese
  • 3 clementines
  • 6 tablespoons honey
Crêpe batter
  • 500ml cake flour
  • 2ml salt
  • 2ml baking powder
  • 2 eggs
  • 600ml milk
  • 60ml cream
  • 30ml oil
  • 12.5ml brandy
Clementine syrup
  • 250g sugar
  • 100ml clementine juice (from approx. 6 clementines)

  • Method

  • 1
    For the filling
  • 2
    Grate the zest from the clementines and squeeze the juice with our Citrus Juicer (you should have 50ml Clementine juice). Add the ricotta and the honey and mix together well
  • 3
    For the crêpe batter
  • 4
    Combine the cake flour, salt and baking powder in a large bowl
  • 5
    Beat the eggs and milk together in a separate bowl
  • 6
    Gradually add the dry ingredients to the milk and egg mixture, beating constantly
  • 7
    Beat in the cream, oil and brandy. Thin with a tablespoon or two of water if batter is too thick
  • 8
    Preheat a Le Creuset Crepe pan and grease lightly with oil. Pour a thin layer of the crepe batter into the pan, tilting it to cover the whole base of the pan
  • 9
    Fry the crepe lightly until golden brown and then flip over gently with a turner or a spatula and fry the other side
  • 10
    Continue this process until all the crepe batter has been used. You need 7 perfect crepes. Stack the crepes on a plate to cool down
  • 11
    For the clementine syrup
  • 12
    Put the sugar and clementine juice in a Le Creuset 16cm 3-ply Stainless Steel Saucepan until the sugar has melted and the syrup turns into a light golden caramel. Allow to cool slightly before using it. If it becomes too thick to drizzle, heat it again gently
  • 13
    Assembling
  • 14
    Set ½ the syrup aside for the top of the cake
  • 15
    Assemble the layers by spreading 1/5 of the ricotta filling on a crepe and drizzling over a little syrup. Place another crepe on top and repeat the process. Repeat this layering with the remaining 5 crepes
  • 16
    Place the pile of filled and stacked crepes onto a cake stand or on a pretty plate
  • 17
    Drizzle the remaining clementine syrup over the stacked crepes and serve
  • 18
    Cook's notes
  • 19
    The crêpe batter can be made a day in advance.
  • 20
    If clementines are not available, mandarins or lemons can be used instead.