How To Make Blood Orange Crêpe Cake
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Serves:
Ingredients
- 2 blood oranges
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1/4 teaspoon of salt
- 2 eggs
- 1 1/4 cups of milk
- 2 tablespoons of melted butter
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
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Grate the zest of 1 blood orange and set aside.
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In a large bowl, whisk together the flour, sugar, and salt.
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In a separate bowl, whisk together the eggs, milk, melted butter, and grated orange zest.
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Gradually whisk the wet ingredients into the dry ingredients until smooth and well combined.
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Heat a non-stick pan over medium heat and pour 1/4 cup of batter into the pan, swirling it around to create a thin crêpe.
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Cook the crêpe for about 2 minutes on each side until lightly golden. Repeat with the remaining batter.
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Transfer the cooked crêpes to a plate and let them cool completely.
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In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
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Place one crêpe on a serving plate and spread a thin layer of whipped cream on top.
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Add a layer of blood orange slices and repeat with the remaining crêpes, cream, and orange slices.
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Finish with a crêpe on top and dust with powdered sugar.
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Refrigerate the crêpe cake for at least 2 hours before serving to allow the flavors to meld together.
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Slice and serve.
Nutrition
- Calories : 340kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 133mg
- Sodium : 181mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 16g
- Protein : 7g
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