Blood Orange & Vanilla Crepe Cake

Rating: Hard


  • Large Eggs x 4
  • Whole Milk x 1L
  • Granulated Sugar x 125g
  • Vanilla Extract x 1 teaspoon
  • Plain Flour x 300g
  • Salt x 1/2 teaspoon 
  • Salted Butter x 3 tablespoons 
  • Milk Chocolate x 250g 
  • Double Cream x 250g 
  • Butter x 3 tablespoons 
  • Double Cream x 600ml 
  • Blood Orange & Vanilla Marmalade x 3/4 Jar 
  • Blackberries (to serve) 
  • Blood Orange & Vanilla Marmalade (to serve) 


    For The Crepes:

    In a large mixing bowl, create a well with the flour then add the eggs, slowly whisking them together. Add sugar and salt and stir until combined. Gradually add the milk whilst whisking to combine. Let batter stand at room temperature for 15 minutes. Place a non-stick frying pan over medium- low heat, allow it to heat up and brush it with melted butter. Using a ladle, pour the batter onto the frying pan and make a large circle. Cook until lightly golden, then flip over to the other side and cook the reverse side, repeating with the remaining batter until you have none left.



    For The Ganache: 

    Place the chocolate and cream in a glass bowl over a pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tablespoons of butter and combine.


    Assembling The Cake:

    Lay down your first crepe and top it up with a thin layer of whipped double cream followed by a thin layer of Blood Orange & Vanilla Marmalade then press a second crepe on top. Repeat with the rest of the crepes (approx. 20-25), leaving the last crepe on top without any cream or marmalade. Place in the fridge for an hour, allowing the cake to set. Remove cake from the fridge and place onto a wire rack. Pour the ganache over the top and allow to cover the sides of the cake. Allow the ganache to set for at least an hour before serving with extra Blood Orange & Vanilla Marmalade. Add blackberries to serve.

    NOTE: Alternatively, store bought crepes can be used to save time. We just recommend you fry on both sides before assembling. 

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston