Pancake cake
Ingredients
For
4
personnes
For the dough:
- 500g of flour
- 6 eggs
- 90cl of milk (or 30cl of beer and 60cl of milk)
- 4 tablespoons of mild-flavoured olive oil (PDO olive oil from Nyons or Nice)
- 2 oranges or 2 lemons (zest and juice)
- 1 tablespoon of Cointreau
For the filling:
- 16 mandarins
- 30g butter
- 2 tablespoons of olive oil (PDO olive oil from Nice or AOC olive oil from Languedoc)
- 100g sugar + 20g
Tip
For this indulgent recipe, we recommend using a mild-flavoured olive oil to really bring out the rich flavour of this crêpe cake. In keeping with this ‘indulgent’ theme, you might also be interested in our crêpe recipe!
Instructions
Topping: the syrup
Zest 10 mandarins, then squeeze them.
Melt the butter in a saucepan, then add the olive oil, sugar and one-third of the mandarin juice (set aside the remaining two-thirds).
- Simmer over a low heat for 15 to 20 minutes (the mixture should be slightly syrupy).
Filling: the supremes
- Meanwhile, remove the zest and segments from the remaining 6 mandarins.
- Place the sugar and half of the remaining juice in a frying pan. Once the sugar has melted, add the segments and zest until the mixture takes on a syrupy consistency.
Making the crêpes:
- Put the flour in a mixing bowl, make a well in the centre and crack the eggs into it, beating them as you go to prevent lumps from forming.
- Gently pour in the milk (and beer, if using) whilst whisking, then add the citrus juice.
- Add the olive oil, then the citrus zest.
Cook the crêpes.
- Arrange them on a serving dish as you go, brushing the syrup between each crêpe.
- Once you’ve assembled half the cake, place a third of the supremes on the crêpe, then continue assembling: crêpe, syrup, crêpe, …
- To finish the cake, arrange the supremes on top and pour over the syrup.
- Enjoy your meal!
Tip
For this indulgent recipe, we recommend using a mild-flavoured olive oil to really bring out the rich flavour of this crêpe cake. In keeping with this ‘indulgent’ theme, you might also be interested in our crêpe recipe!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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