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assembling cake

Orange blossom and amaretto crepe cake - smaller Approx 25 crepes

20 layer crepe cake flavoured with orange blossom and amaretto
Course Dessert
Cuisine european

Equipment

  • non stick frying pan
  • food processor or large bowl and whisk

Ingredients
  

  • 250 grams plain flour 1 cup
  • 1/2 tsp salt
  • 30 grams caster sugar 1/4 cup
  • 600 ml whole milk
  • 60 grams butter melted
  • 1 tsp orange blossom water
  • 2 tbsp amaretto

Instructions
 

  • In a food processor add all of the ingredients for the crepes and mix until well combined. The strain through a sieve. Cover and leave to rest for 1 hour in the fridge, or overnight.
    Alternatively add the flour, sugar and salt in a bowl, make a well in the centre. In a separate bowl mix the eggs, milk and melted butter.
    Add a 1/4 or the wet ingredients to the flour at a time, whisking by hand until it is completely combined.
    Then whisk in the amaretto and orange blossom water. Cover and leave the batter to rest for at least one hour. It can be left in the fridge overnight.
    Very lightly brush some melted butter into a non stick pan, The size of your pan will determine how many crepes and how high this cake is. Mine was approx 8 inches.
    place the pan over a low/medium heat. Once the pan has heated up add a ladle of about 1/4 cup of batter in and tilt pan to spread it around evenly.
    cook crepes for about 1 minute on each size or until golden.
    You can tell that the underside is done when the edges appear lace like and start to lift away from the pan, Gently lift the crepe and turn over to cook the other side.
    Place cooked crepes on a layer of baking paper, while you continue to cook the rest.
    Once all of the crepes are cooked make the filling.
    For fillings see recipe above.