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Crepe Stack with Orange Curd and Fresh Raspberries

These delightfully fluffy crepes bring together the best flavours of summer

Crepe Stack with Orange Curd and Fresh Raspberries

Enjoy summer raspberries while they are still in season with a stack of delicious breakfast crepes.

Serves 6

3 egg yolks

6 eggs

1 1/4 cups caster sugar

2 oranges, finely grated rind and juice

160g butter, cut into cubes

3 cups plain flour

5 cups milk

80g butter, extra, melted and cooled

3/4 cup pure cream

1 vanilla pod, split

240g fresh raspberries

Whisk egg yolks, 2 eggs, 3/4 cup sugar and rind until well combined. Place 2/3 cup juice and butter into a saucepan and place over medium-low heat. Stir until butter has melted and comes to the boil. Remove from heat and slowly add to egg mixture, stirring constantly. Return mixture to saucepan; place over a medium-low heat, stirring constantly for 8 minutes, or until mixture becomes thick. Transfer to a bowl and cool. Cover and refrigerate for 3 hours or until set.

Sift flour into a large bowl. Make a well in the centre. Whisk milk, remaining eggs and extra butter in a bowl. Add to flour and use a whisk to stir, gradually drawing in flour to make a smooth batter. Cover and set aside for 20 minutes.

Heat a 22cm (base) non-stick pan over medium heat. Brush with a little melted butter or oil. When pan is hot, lower heat to medium-low. Pour 1/2 cup of batter into centre of pan and swirl quickly to coat base with mixture. Cook for 2 minutes or until golden and lacy. Flip and cook for a further minute or until golden. Transfer to a plate. Repeat with remaining batter, greasing pan between crepes if necessary. (This mixture will make approximately 18 crepes.)

Whip cream with an electric hand beater until soft peaks form. Fold cream into orange curd. Place a crepe on a serving platter. Spread with a little orange curd mixture. Continue to layer with crepes and curd, finishing with a crepe. Cover and refrigerate until required.

Place remaining sugar, remaining orange juice and vanilla pod in a saucepan and stir over a medium-low heat until sugar has dissolved and mixture comes to the boil. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl and cool. Remove vanilla pod. Spoon cooled syrup onto pancake stack. Top crepe 
stack with raspberries and serve.

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