Cherry bakewell crêpe cake
Create this impressive crêpe cake with cherry bakewell flavours without turning the oven on. Simply use crêpes layered with cherry compote and crème diplomate
French crêpes
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr optional resting
- Easy
- Makes 25-30
Skip to ingredients
- 220g plain flour
- 25g caster sugar
- 3 eggsbeaten
- 530ml whole milk
- 175ml double cream
- 80g unsalted melted butterplus extra for frying
Nutrition: Per serving (30)
- kcal99
- fat7g
- saturates4g
- carbs7g
- sugars2g
- fibre0.3g
- protein2g
- salt0.04g
Method
step 1
Sift the flour into a large bowl, add the sugar and a pinch of salt, then stir to combine. Make a well in the middle, pour in the egg and begin whisking from the centre. Slowly pour in the milk and cream, whisking constantly until you have a smooth batter. If you have time, rest for at least 1 hr for best results. Stir in the melted butter.
step 2
Heat a 16cm frying pan over a medium heat, then brush the pan with butter using folded kitchen paper or a pastry brush. Add a small ladleful of batter to the pan, immediately swirling it around so it spreads to the edge in a neat circle. Cook for 1-2 mins, or until just set and lightly golden, then flip and cook on the other side for 1 min. Set aside on a plate and repeat until you’ve used up all of the batter.
