Blood orange crepe cake

• plain flour↗450g g
• golden sugar↗100g g
• large eggs↗6
• full-fat milk↗1l l
• unsalted butter↗100g g

  melted and cooled

• vegetable oil↗3 tbsp tbsp

  for frying

• blood oranges↗zest 3

  zest of 3, plus juice of 6 (about 350‑400 ml/12‑14 fl oz juice)

• vanilla bean↗1

  split lengthwise, or 2 tsp vanilla paste

• large eggs↗2

  plus 2 large yolks

• golden sugar↗140g g
• cornstarch3 tbsp tbsp
• whipping cream300ml ml
• golden sugar↗200g g
• blood oranges↗3

  thinly sliced, ends discarded

Step-by-step instructions

1. 1

   First make the pastry cream. Place the zest and juice of the blood oranges in a large saucepan, add the vanilla bean seeds and bring to a boil over medium‑high heat. In a large bowl whisk whole eggs, yolks, sugar and corn starch for 2‑3 minutes until smooth. Gradually pour the orange juice mixture into the egg mixture while whisking constantly. Return to the saucepan and cook, whisking continuously, for 4‑5 minutes until the custard thickens. Transfer the custard to a clean bowl, cover tightly with plastic wrap pressed against the surface to prevent a skin forming. Let cool to room temperature, then refrigerate for at least 3 hours to chill completely.

2. 2

   To make the crepe batter, combine flour, sugar and 1 tsp salt in a large bowl. In a separate bowl whisk the eggs, three‑quarters of the milk and the melted unsalted butter until smooth. Make a well in the flour mixture and pour in the egg mixture. Whisk until you have a smooth batter. Cover with plastic wrap and let rest at room temperature for 30 minutes before cooking. If the batter is too thick, gradually thin it with the remaining milk until it reaches a cream‑like consistency.

3. 3

   To cook the crepes, heat a 20‑25 cm non‑stick pan over medium heat and lightly grease with vegetable oil. Pour a thin layer of batter into the pan, swirl to spread evenly, and return any excess batter to the bowl. Cook for about 1.5 minutes until the bottom is lightly browned, then flip and cook another 30‑40 seconds until lightly browned. Transfer to a plate lined with parchment. Repeat with the remaining batter, stacking the crepes on top of each other using parchment sheets as separators. You should get about 20‑25 crepes.

4. 4

   To finish the pastry cream, remove the custard from the fridge and whisk it until light and smooth. In a separate bowl whisk the cream to medium peaks. Gently fold the whipped cream into the custard in three batches until a uniform mixture forms. To assemble, place the first crepe on a serving plate or stand and spread a thin layer (about 3 tbsp) of pastry cream. Using a spatula or spoon, spread it evenly almost to the edge. Continue with the remaining crepes and filling until all is used. Lightly cover the cake with plastic wrap and chill until serving.

5. 5

   To make the caramelised orange slices, place sugar in a large saucepan with 400 ml water and bring to a boil. Add the orange slices and simmer over low heat for about 20 minutes until the peel becomes semi‑transparent. Reduce the heat to a gentle simmer and cook another 10‑20 minutes until the liquid reduces to a thick syrup. Carefully remove the slices from the pan and spread them on a baking tray lined with parchment, allowing them to cool completely. Before serving, arrange the slices on top of the cake. Best served on the day it is made, but can be kept in the fridge for up to two days. The leftover syrup can be used in cocktails.