This delicious Caramel Blood Orange & Mascarpone Crêpe Cake is perfect for an indulgent brunch or a show-stopping dessert this pancake day. Many thanks to AGA Demonstrator Penny Zako for sharing her fabulous recipe with us. You can watch Penny making her crêpe cake here.
To make the crêpes (8):
200g plain flour
½ tsp. salt
1 pinch nutmeg
240ml whole milk
60ml double cream
4 free range eggs
1 tbsp. melted butter
To make the caramel blood oranges:
3 blood oranges – peeled and cut into slices
3 tbsp. muscovado sugar
½ vanilla pod – scraped
30g salted butter - softened
To make the cream filling:
300ml whipping cream
180g mascarpone cheese
2 tbsp. icing sugar
the zest of a blood orange
one jar of orange curd
1. Blend all the crêpe ingredients together in a blender or electric mixer until smooth then refrigerator for at least 30 minutes. The batter can be made up to 2 days in advance.
2. Lightly grease the AGA simmering plate. Ladle the crepe mixture onto the greased surface and spread in a circular motion (I use a wooden crepe spreader). Once browned (2-3 minutes) loosen with a palette knife and flip, continue to cook for about a minute.
3. Then make the caramel blood oranges - this can also be done before you make your crêpes. Place the slices of orange in a large AGA frying pan. In a small bowl mix together the sugar, butter and vanilla. Drop spoonfuls of the vanilla butter on top, then bake towards the top of the baking oven until caramelised. Remove from the oven and allow to cool.
4. To make the cream filling whisk 300ml whipping cream. In a separate bowl mix the mascarpone cheese with 2 tbsp. icing sugar and the zest of a blood orange. Add the whipped cream and gently fold to form a smooth consistency.
5. To assemble the crêpe cake lay a crepe on a flat plate and spread with orange curd, top with the mascarpone cream and repeat until you’ve used all the crepes. Top with cream and finish with a layer of caramel blood oranges.
Place in the refrigerator for at least ½ hour.
To serve: Dust with icing sugar, cut into slices. Then drizzle over orange syrup or warm honey and sprinkle with roasted, crushed hazelnuts.