Tropical Crepe Cake
1 cup plain flour
2 cups milk
Bertolli Organic Extra Virgin Olive Oil Spray
Filling and Decoration:
Diced mango flesh
Fresh passionfruit pulp
Finely chopped mint, to serve
Store-bought mini meringues, to decorate
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.
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.
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.
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.