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Tropical Crepe Cake

1:15 Easy 12345

Serves 6-8

Crepes:
1 cup plain flour
2 eggs
2 cups milk
Bertolli Organic Extra Virgin Olive Oil Spray

Filling and Decoration:
Whipped cream
Diced mango flesh
Fresh passionfruit pulp
Finely chopped mint, to serve
Store-bought mini meringues, to decorate

METHOD

STEP 1

To make the crepes, place flour, eggs and milk in a blender and blitz until combined. Set aside for 30 mins for the batter to rest and thicken.

STEP 2

When ready to cook the crepes, heat a small (20cm) non-stick frypan over medium heat. Spray the pan with Bertolli Organic Extra Virgin Olive Oil Spray. Remove the pan from the heat and pour in ½ cup of the batter - swirl around the saucepan to coat the base completely. Return to heat and cook until you see small bubbles coming to the surface of the crepe. Use a spatula to carefully flip the crepe and cook for a further minute.

STEP 3

Cook remaining crepes, spraying the pan with Bertolli Organic Extra Virgin Olive Oil Spray between each crepe. Allow the crepes to cool completely before assembling the cake.

STEP 4

To assemble the cake, start with a cooled crepe on the bottom. Spoon 2-3 tbsp whipped cream on top and spread to the edge of the crepe, leaving about a 1cm border. Top with mango and passionfruit pulp, repeat with remaining crepes, cream and fruit. Sprinkle the top with mint then decorate with mini meringues. Serve immediately.
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