INGREDIENTS
Crepe:- 3 Eggs
- 225 g Plain Flour
- 15g Caster sugar
- ½ tsp fine salt
- 560 ml Whole Milk
- 45g Unsalted Butter + extra for the pan
- 1 tsp Vanilla extract
- 2 eggs (~100g)
- 50g Caster Sugar
- 80ml Lime Juice + zest of one lime
- 60g Cold Unsalted Butter (cubed)
- 1 Jar of Bonne Maman Mango Peach Conserve
- 300ml Thickened cream
For the dressing
- 1/2 red chilli, deseeded and finely chopped
- 1 tbsp rice wine vinegar
- 2 generous tbsp Bonne Maman Apricot Conserve
- Juice of 2 limes
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
METHOD
Crepe Batter:
- Ensure all the wet ingredients are at room temp. This helps everything mix together well.
- Melt the butter.
- Place all the ingredients for the crepe including the melted butter in a blender and blend for 20-30 seconds or until there is a smooth batter. If a blender is unavailable then everything can be whished by hand, it will just take a little longer.
- Pass the batter through a sieve to remove any lumps then chill the batter in the fridge for 30 minutes. Use this time to make the lemon curd.
Lime Curd:
- In a small saucepan whisk the eggs until its well incorporated. Add the sugar and lime juice and give it a quick whisk just to mix everything.
- Over medium to low heat whisk the mixture constantly until it thickens.
- Remove from the heat. If your curd has curdled slighted don’t despair, pass it through a sieve to get that smooth consistency back.
- Keep mixing the curd until has cooled slightly and then whisk in the cold butter. This helps create a creamy fluffy curd. Once all the butter has been incorporated, cover with cling film and store in the fridge until needed.
Cooking the crepes:
- Your first crepe is a test, imperfect crepes still make a delicious snack.
- Heat an 8 to 8 ½ inch shallow frying pan and add butter. The pan should be hot enough for the butter to sizzle but not burn (you will be buttering the pan between each crepe to ensure easy removal and rich flavour).
- Take the pan off the heat and use a ladle to pour batter into the middle of the pan and twirl until the batter reaches the edges. You’re aiming for a thin enough crepe that it has crispy edges once cooked but not so thin that the crepe snaps in half. Roughly 45g of batter per crepe is ideal. Cook on medium to low heat for 1-2 minutes (until the bottom is golden) and then flip using a spatula and cook for a minute further.
- Transfer the cooked crepe to a wired rack to cool and keep cooking crepes until all the batter is done. Putting on tunes you enjoy is recommended as this process will take about 45-50 mins. You will end up with roughly 22 crepes.
- The crepes must be at room temperature or cold before assembly.
Assembling the cake:
- Whip the cream until it has soft peaks. Bring out the jam, curd and get ready to assemble.
- Spread 1 tsp of the jam in the middle of your cake plate. This will help the crepe cake stick to the plate. Place a crepe on top and spread a heaped teaspoon of the jam evenly onto the crepe. Follow this by another crepe and topping with a heaped teaspoon of the curd. Another crepe and this time it will be a layer of the cream, spread about 2-3 tablespoons of cream. Repeat this process; crepe, jam, crepe, curd, crepe, cream until all the crepes are used. The last layer will be cream.
- Any remaining cream can be dolloped on top or spread to the sides. Chill the cake for 30min-1hr before cutting into it.