I’ve had a hankering to make/eat a millecrepe (crepe cake) for a couple of weeks now. No reason for the hankering, it was just there. I found myself with some time today to commit to making 20+ crepes, so it was the perfect opportunity.
I love millecrepes because they’re so decadent, yet also light. They’re also very versatile, although I’m partial to the bright freshness of citrus flavours (see my Lemon Mascarpone Mille-Crepe post for proof).
Blood oranges are reaching the tail end of their season, so grabbed the bull by the horns while I still could. It creates such a delicate pink cream, which is a joy to look at and eat. I feel like this could be a fabulous end to a girls weekend brunch.
Have you tried any crepe cake flavours that you adored? Let me know in the comments!
- 2 cups flour
- 4 tbsp sugar
- 1/8 tsp salt
- 4 eggs
- 3 cups milk
- 1 tsp vanilla
- 2 tbsp melted butter
Blood Orange Curd Cream Ingredients
- 6 tbsp softened butter
- 3/4 cup plus 3 tbsp sugar
- 1 large egg, plus 3 large egg yolks
- 1/4 cup plus a big squeeze of fresh lemon juice
- 1/2 cup blood orange juice (I used 3 blood oranges)
- Squeeze of lime juice
- 1 1/4 cup heavy cream
- Zest of half a blood orange, to garnish
To make the crepes, whisk together the flour, sugar and salt in a large bowl. Add eggs, 1 cup of milk and vanilla and whisk until smooth. Add remaining milk gradually while constantly whisking until fully mixed. Whisk in melted butter until smooth.
Heat a 9 inch non-stick pan over medium heat and brush a small amount of butter to grease the pan. Pour batter 3.5 tbsp at a time into the pan, swirling around until it takes up the pan (the first crepe is usually a write-off, best to eat it…). Flip the crepe once edges are browning and easily come off the pan. Cook other side for 10-20 seconds and place on a plate.
Once you’ve cooked half your crepes, place them in the fridge to get a headstart on the cooling process. Allow all crepes to cool completely in fridge.
To make the blood orange curd, whisk together the butter and 3/4 cups sugar in a medium bowl until fluffy. Add the whole egg, then yolks one at a time, whisking well in between each addition. Add lemon, blood orange and lime juices. Place bowl over gently simmering water (creating a makeshift double boiler) and cook, stirring constantly until thick enough to coat the back of a wooden spoon. You’ll know the curd is fully cooked when you can run your finger along the back of the spoon coated in curd and it remain a clear path with no drips running into it Allow to cool completely.
In a medium bowl, beat the cream and 3 tbsp sugar until soft peaks form. Fold 1/3 of this cream into the curd, until uniform. Then, pour the curd cream into the remaining cream and fold until completely incorporated.
To assemble, place a crepe on a cake plate and spread on 3 tbsp of curd cream, alternating between crepe and cream until complete. Top crepe cake with remaining curd cream and sprinkle on blood orange zest (I coated mine with a bit of sugar). Chill for 2 hours before serving.