Food
pairings/wines

spiced citrus crepes cake
spiced citrus crepes cake

April 7, 2016

Spiced citrus crêpes cake

  • Preparation: 30 minutes
  • Cooking: 15 minutes

Ingredients:

  • 125g (0.275 lbs) flour
  • 25cl (8.5 fl oz) milk
  • 100g (0.22 lbs) sugar
  • 2 cinnamon sticks
  • 4 eggs
  • 1 orange
  • ½ lemon
  • 50cl (17 fl oz) carrot juice
  • 35cl grapefruit juice
  • 50cl (17 fl oz) orange juice
  • 30g (0.06 lbs) honey
  • 40g (0.08 lbs) butter
  • Roasted Hazelnuts
  • 2 star anise (star anise)
  • 4 teaspoons of rum

Recipe:

The pancake mix

  • In a bowl, mix flour, 2 eggs, milk, 40g (0.08 lbs) of sugar and the rum.
  • Add some orange zest to flavor the mix.
  • Let the mix rest in the fridge, time to prepare the orange cream and spicy citrus reduction.

The orange cream

  • In a saucepan, put: the lemon zest and orange zest.
  • Add the squeezed lemon juice and orange juice.
  • Pour 60g (0.13 lbs) of sugar and break 2 eggs. Mix.
  • Simmer, stirring constantly, bring it to boil.
  • Add 40g (0.08 lbs) of softened butter.
  • Blend it.

Spicy citrus reduction

  • In a saucepan, pour in: orange juice, grapefruit juice and carrot juice.
  • Add honey, if desired.
  • Add the two star anise and cinnamon sticks. Mix.
  • Heat and reduce it to a third.

Preparation pancake cake

  • Preheat oven to 170° C (340 F).
  • Remove the batter from the refrigerator.
  • Grease a pan with sunflower oil.
  • Pour the batter into the hot pan.
  • Make 8-10 pancakes.
  • Once the pancakes are ready: place a pancake on a plate, spread orange cream over it and roll the pancake. Do the same with the other pancakes.
  • Cut the pancake into two.
  • Place all the pancakes vertically in a circular mold.
  • Cut the ends that protrude out of the mold.
  • Put in the oven for fifteen minutes.

Dressing

  • Place the pancake cake on a plate.
  • Draw a line with the citrus reduction using a brush.
  • Add a few drops of citrus reduction with a pastry bag, on the plate, around the cake.
  • Arrange roasted hazelnuts, cut in half, on top of each pancake.

Serve with a glass of Sweet Bordeaux: Graves Supérieures or Côtes de Bordeaux Saint-Macaire.

Enjoy!