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- Dish type
A gorgeous multi-layered cake made of lavender-scented crepes sandwiched with a simple cream filling.
2 people made this
- For the crepes
- 240ml milk
- 125g plain flour
- 3 teaspoons caster sugar
- 2 eggs
- 6 drops food-grade lavender essence
- 14 drops red food colouring
- 5 drops blue food colouring
- melted butter, for frying
- For the filling
- 500ml whipping cream
- 1 teaspoon caster sugar
- 1 dash vanilla extract
MethodPrep:45min ›Cook:15min ›Extra time:1hr chilling › Ready in:2hr
- For the crepes, add milk, flour, sugar, eggs and lavender essence to a food processor and blitz until smooth. Add the food colouring, then blitz again (you may want to start with fewer drops, then build up to the colour you want).
- Pour combined mixture through a sieve into a jar and chill in the fridge for 30 minutes.
- Using a pastry brush, coat a small frying pan with a thin layer of melted butter and set over a medium heat.
- Spoon 2 tablespoons of crepe batter into the frying pan and tilt pan in a circular motion to ensure the batter spreads evenly across the surface.
- Cook crepe for roughly 1 minute, flip and cook for roughly 30 seconds on the second side. Remove from pan and set aside to cool. Repeat until all your batter has been used.
- For the filling, whip cream until it forms soft peaks. Add caster sugar and vanilla, and continue to whip until cream can hold stiff peaks.
- Place one cooled crepe on a serving plate or inside a tin if you wish to use a tin to construct a more compact and neatly edged cake. Apply a thin layer of cream to the top of the crepe, place another crepe on top, and repeat. Continue to alternate between crepe and cream layer until you've run out of crepes, ensuring you leave the last crepe exposed (no cream layer on top).
- Place cake in the fridge to set for 30 minutes to a few hours, then serve.
See it on my blog
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Earl Grey, Lemon & Lavender Cake
A friend needed help with an earl grey flavoured cake so I made a test cake to see how it'll turn out. Well it was supposed to be a test cake but somehow I ended up making a stacked 9 inch cake, which involved tripling the recipe (now that's a lot of cake batter and frosting).
My buttercream frosting of choice is usually the swiss meringue buttercream. It's simple and I don't have to use a candy thermometer in the process. But the problem with earl grey tea flavoured frosting is that the swiss meringue method won't cut it if you want to be able to actually taste the earl grey tea. So I had to use the Italian meringue method, which involves boiling the sugar in strongly brewed tea. The Italian meringue buttercream can be a tricky thing to master but after a few tries, you'll probably be able to get the hang of it.
Earl Grey, Lemon & Lavender Cupcakes
(makes 12-14 cupcakes)
(triple the recipe for a stacked 9 inch cake)
95g - Butter
155g - Caster Sugar
1 tspn - Vanilla essence
2 - Large eggs
Zest of 2 lemons
1 packet of earl grey tea
1 tspn - lavender
120ml - Milk
170g - Self-raising flour
A pinch of salt
Using an electric mixer, cream the butter and sugar till pale and fluffy. Add in the eggs (one at a time) and the vanilla extract. Mix well.
Add zest of lemons, lavender and tea leaves.
Sift the flour and salt. Alternate between additions of flour and milk in thirds, folding till just combined.
Fill the cases 2/3 full and bake for 15-20 minutes (or until the inserted toothpick comes out clean).
Allow the cupcakes to cool before frosting.
Earl Grey Italian Meringue Buttercream
2 - Large egg whites
124g - Brown/ caster sugar
180g - Butter
½ cup (120ml) - Strongly brewed Earl Grey
*Cut the butter into smaller cubes. It should be at room temperature, but firm enough to hold its shape.
Steep tea: Boil water, then measure out 240ml of hot water (100°C). Place at least 6 tea bags into the water and let it steep for 30 minutes. (The tea bags absorb water hence the excess hot water)
Place 120ml of this tea and sugar in a saucepan and let it boil on medium heat for 5-10 minutes, until it reaches 118°C.
When the syrup reaches 110-114°C, whip the egg whites in a stand mixer till it is stiff but do not over whip otherwise you’ll get dry and grainy whites.
With the mixer on medium speed, take the syrup (118°C) off the heat and pour in a thin stream down the side of the mixing bowl. Continue beating on high speed till the bowl has cooled (10 minutes).
Add the butter one piece at a time, ensuring that each addition is incorporated completely. Keep beating until the mixture is smooth.
Beat in 1-2 tea bags worth of finely ground tea leaves.
As you add in the butter, the meringue will deflate and may look like a curdled mess. Don't panic or throw out the whole batch of Italian meringue buttercream, but continue beating until you get the desired smooth texture.
If you find that the buttercream is becoming soupy due to the heat/ soft butter, just pop it into the fridge for a while to let it firm up a bit. Then continue beating it.
Heat the butter in a medium-sized skillet over medium heat.
Lay the crêpe on a cutting board and cut a slit from the center down to the bottom edge.
On the left bottom quarter of the crêpe, evenly spread the cookie butter.
On the top left quarter, lay the potato chips in an even layer.
On the top right quarter, add the chopped dark chocolate.
Finish by adding the sliced bananas to the bottom right quarter.
Working in a clockwise motion, take the bottom left quarter and fold it onto the top left, then top left onto top right and finishing by folding the top right onto the bottom right.
Place in the preheated skillet and cook for 3-4 minutes per side, until golden-brown.
More Pancake Recipes using Bonne Maman Conserves
- Chèvre, Ham and Peach Crêpes
- Mirabelle Plum & Hazelnut Crêpes
- Boozy Bitter Marmalade & Blood Orange Pancakes
- Blue Cheese, Ham and Fig Conserve Crêpes
- Salted Caramel Apple Pancakes
- Strawberries and Cream Pancake Party Platter
- Sweet Clementine & Bitter Orange Crêpes
- Baked Rhubarb & Strawberry Clafoutis Pancake
Boozy Bitter Marmalade & Blood Orange Pancakes
Unmold the cake, invert it onto a serving plate and peel off the liner. Prick the cake with a fork - this will make it better absorb the apricot sauce. Spread the sauce over the top of the cake and work it in.
Put the springform pan ring so it fits the cake - we use it as a mold. Spread the chocolate ganache onto the cake base. The more even this layer, the neater will the final cake look. In other words, don't be slapdash like me.
Combine the cold lavender cream with the rest of the heavy cream and whip until firm. Spread the cream on the top of the chocolate layer so it's smooth on top. Refrigerate until firm.
Maple Mille Crêpes Cake
Gâteau Mille Crêpes is a classic French cake recipe. The crêpes are layered with maple-scotch pastry cream and covered in caramelized sugar. Food blogger Marc Matsumoto explains the technique for making crêpes in a full post on the Fresh Tastes blog.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.
A Great, Basic Crêpe Recipe
B efore the days of sheltering in place, homemade crêpes were only a special occasion food in our home. Often requested as a birthday breakfast, these elegant, lacy pancakes were revered by my kiddos as the ultimate treat.
Our first lockdown last spring changed all of that, when we found ourselves with more time on our hands than ever before. My 8-year-old, Clara, showed a keen interest in learning a great, basic crêpe recipe.
She also brought a deft hand for swirling the batter and an attentiveness to the stove. Call it a homeschooling culinary lesson or call it cravings, crêpes made the menu once a week and have remained in our repertoire ever since.
Frying crêpes for a family of five is a true labour of love. There are no real shortcuts. I can, however, recommend acquiring an apprentice to join you in the kitchen. After all, two pans are better than one.
A Great, Basic Crêpe Recipe
Learning how to make crepes is a great life skill. If you’re like Clara and I, you may find it addicting.
The recipe and method below might seem lengthy, but I wrote it for the true crêpe novice. If you’ve fried crêpes – or even pancakes – before, you’ll breeze through this recipe.
My three children can make this basic crepe recipe singlehandedly, from cracking eggs to serving breakfast. With a little practice, you can too.
Ingredients for a Basic Crêpe Recipe:
You can make crêpes with a few eggs, milk and flour. (Maybe this is why they are such a great dish for lockdown. Last spring we couldn’t find yeast anywhere.)
I’ve rounded out my recipe to include vanilla, melted butter and pinch of sugar and salt. These are definitely sweet crêpes, destined to be dusted in powdered sugar.
Should you wish to make a savoury crêpe, just omit the sugar and vanilla in the recipe below.
In all my culinary years, I’ve never owned a crêpe pan or griddle. I don’t like single-use pots and pans taking up space in my kitchen. I’ve always used what I have, and teach my kids to do the same.
- Cast Iron Skillet: This is my preferred pan for frying crêpes. I love it for its steady, even heat. Make sure your cast iron is well seasoned or the batter may stick. (What You Need to Know About Cast-Iron Skillet Cooking)
- Non-Stick Skillet: This is the pan I use for teaching the kids, as the cast iron is too awkward and heavy for them to lift and swirl. I do love the non-stick PFOA-free (absence of Teflon) from Scanpan and find it’s well worth the price tag.
Other useful tools:
- – for spreading melted butter on the pan
- Bamboo Spatula – you want a firm pancake spatula that won’t scratch a non-stick pan. I use bamboo silicone works as well.
- Cooling Rack – Crêpes need to cool properly before you store them. I use a large rectangle cookie rack.
Tips for a Basic Crêpe Recipe
- Chilling the Batter – A resting period in the fridge yields a more tender crepe. At least 30 minutes is best.
- Preheating is Pan. Start warming your pan at least 10 minutes before you begin to fry your crêpes. The melted butter should sizzle slightly when you brush the pan.
- Thinning the Batter – Ingredients may vary (such as egg size) so you may need to add additional milk to thin your batter. It should easily run all over the pan, and crêpes should be paper thin.
Crêpe Fillings and Toppings
A squeeze of lemon and a sprinkling of powdered sugar is my favourite way to enjoy crêpes. It’s so very simple.
Spinach Crepes with Maple-Stewed Blueberries have been a family favourite for years now. My kids still call them ‘Hulk Crêpes’.
No matter your preference, there are endless crepe fillings and toppings to explore at the brunch table. Here are a few more ideas:
There are many delicious directions you can take a great basic crepe, including this Lemon Mascarpone Crêpe Cake or the decadent cheese-filled, fruit-topped blintzes.
Italian cake recipes
Cakes can be found in every single country in the world, but in Italy it is a true art form. Often rich with nuts, ricotta, chocolate and dried fruits, many of the country’s greatest bakes are steeped in history.
Our collection of Italian cake recipes ranges from the traditional and regional to contemporary and complex. Easter is a holiday of celebration in Italy, and bakers will whip up time-honoured classics such as Cassata and Pastiera Napoletana to commemorate it. Flatter, denser cakes are known as tortas rich in flavour and incredibly indulgent. Try your hand at a Torta Barozzi from Emilia-Romagna, a Torta di nocciole (stuffed with hazelnuts) or a Torta di semolina, which makes the most of one of Italy’s beloved grains.
The festive Panforte is a common sight at Christmas all over Europe, but making your own is easy and ten times as delicious. Make a moist, light sponge with Valeria Necchio’s Ricotta pudding cake, or put your presentation skills to the test with Teresa Buongiorno’s Crêpe cake with bitter chocolate mousse. With so many Italian cakes to choose from, it can be hard to decide on just one – we suggest baking them all to see which one you like best.
Mille-Crepe Tiramisu Birthday Cake
Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York
Yield: One 8-inch cake
Cook Time: 40 minutes (plus 5 hours chilling)
¾ cup plus 2 tablespoons cake flour
¾ cup plus 1 tablespoon all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
3 tablespoons Armagnac or cognac
1¼ cups confectioners' sugar
½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
1. Make the crepe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on the baking sheet until completely chilled, at least 2 hours or overnight.
3. Make the tiramisu filling: In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioners' sugar. Add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.
4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.
5. Remove the cake from the refrigerator, undo the springform pan and set set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
Perfect French Crepe Recipe
Pancakes are not a new invention, historians think they were being made at least as far back as 7000 BC in a similar form to how we make them today. They can be eaten hot or cold, sweet or savoury, as a main course, dessert or as a snack, and creperies specialising in the making of pancakes can be found throughout France. They’re very easy to make at home, in the north of France it’s traditional to use beer in the mix whilst in Normandy and Brittany people often add a glug of Calvados, apple brandy. Although eaten all year round, it’s traditional in France to cook them on 2nd February for La Chandeleur, “Pancake Day”.
Ingredients for 6-8 pancakes
125g (3/4 cup) plain flour
pinch of salt
1 medium egg
300ml (10.14 oz) milk
25g (2 tablespoons) melted butter
1. Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.
2. Beat well and add remaining milk and the melted butter.
3. The consistency should be like single cream.
4. Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.
5. Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice.
Pancakes keep well in the refrigerator and can be frozen.
Karen Burns-Booth is a free-lance food & travel writer, recipe developer and food stylist. A member of the Guild of Food Writers she writes for numerous publications and creates bespoke recipes for major brands and supermarkets in the UK and Europe. See more of Karen’s recipes at her award winning blog “Lavender and Lovage”.