My kids can't get enough of French crepes. They love it so much, that we make it together nearly every Sunday!
Crepes are a type of thin pancake, super easy to make and you can add any filling to make them into a delicious dessert. The most famous perhaps, being the French crepe suzette recipe, flambéed with with Grand Marnier and orange.
Crepe cakes are therefore a variation on this popular French treat, where you stack a bunch of crepes and fill with your choice of cream, jam or chocolate spread. YUM!
By definition, these crepe cakes are NO BAKE, which makes them super easy for dada and kids to make for a Mother's Day brunch! :)
But they would also be ideal for a tea party or Spring bridal shower, right?!
As you can imagine, you're only limited to your own imagination when it comes to flavoring these crepe cakes. But since I'm inspired by all things floral lately; I decide on a rosewater cream. It adds an exotic, more grown-up flavor to the crepe cake and works beautifully with the orange marmelade.
I love how the crepe cake looks decorated with organic roses (for decor only). It almost ressembles a naked cake, but without the kitchen marathon of baking and frosting ;)
Recipe: Crepe Cake with Rosewater & Marmelade Mascarpone CreamServes 6-8 - click for printable recipe
Crepe cake ingredients:
* 3 cups of all purpose flour sifted* 1/2 teaspoon of salt* 3 1/2 cups of milk* 1 teaspoon vanilla extract* 1 egg* oil for greasing the pan
Rosewater & Marmelade Mascarpone Cream ingredients:
* 200 ml (7 fl oz) of thick cream* 250 g (8 oz) of mascarpone cheese* 1 teaspoon of rosewater* 1/21 cup of sifted icing sugar (confectioner's)* 250 g (8 oz) jar of orange marmelade
Cake decor ingredients:
* organic roses
1) In a large bowl add flour and salt. Make a well int he center and add the egg, milk and vanilla. Whisk with a hand whisk until you get a smooth, but thin batter (consistency of thin custard). leave to stand for 10 minutes.
Meanwhile, lightly grease a small frying and wipe off excess oil (cooking sprays work best!). Place the pan onto a medium heat and add a ladle of crepe batter tot he center of the pan. Swirl the pan around to get a perfect circle covering the bottom on the pan.
2) Once you see bubbles appear on the top, and the edges of the crepe are slightly golden, then flip it over using a spatula. It should look all golden on the bottom.
3) Take the crepe off the pan and set aside. Repeat the process with the rest of your batter to make a stack of crepes. You can stack the crepe onto each other and they won't stick.
4) You can refrigerate the stack of crepes up to a day ahead, covered with cling film (plastic wrap). When ready to assemble, simply whip the cream and rosewater using a whisk attachment or hand whisk, until you have soft peaks. Fold it into the mascarpone slowly until combined.
5) To assemble the crepe cake: Place a crepe onto your serving plate and spread over a teaspoon of marmelade.
6) Add a tablespoon of the rosewater mascarpone cream and spread thinly and evenly, leaving a half inch border all around.
7) Repeat steps 5 and 6, stacking each crepe as you go along. Once you have a tall stack (mine was about 20 cm or 8 inches tall), then finish with a layer of cream on top.
8) Ensure you only use organic roses, cut the rose heads at an angle to have sharp point to insert into the crepe cake. Then simply arrange the roses on top just before serving.
TIP: If rosewater is not your thing, then substitute with vanilla or other flavor of choice. You can also skip the marmelade, or use a red berry jam, chocolate spread or even honey!
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