Pancake day: life is sweet….

Friday, February 8th, 2013
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Now that Baby Bouquet has arrived I’m intrigued to watch which of my pregnancy cravings continue and which dry up. Judging by the number of biscuits I’ve consumed in the last 9 days my sweet tooth is here to stay which is great because with pancake day & Valentine’s day just round the corner I’ve got two great excuses to continue to indulge in all things sugary.
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Every year on pancake day Mr Bouquet and I settle in for a night of too many pancakes. Like kids in a sweet shop we end up buying enough filings to feed a small army and make a bucket of pancake batter that would feed us for a week. Replete with pleasure but with a pile of left overs we always wonder why we don’t cook pancakes more often and yet our batter filled bellies are never tempted by a repeat performance the following night which is why I was so pleased to receive a recipe from the chefs at Ginger Jar that puts a spin on afternoon tea time and helps use up that left over batter with taste & style. Introducing the Lemon curd & amaretti crepe cake with mascarpone icing!!
Ginger Jar suggest you serve this luxurious crepe cake with afternoon tea but it goes just as well served as dessert with a an equally indulgent and wonderfully sweet glass of Château Filhot Sauternes from theperfectcellar.com. This classic sticky wine from Bordeaux is about as classy at it gets for the price. A blend of Muscadelle, Sauvignon Blanc and Semillon grapes this wine is nectar in a glass with honey, candied lemon and a luscious texture that is guaranteed to ensure no left overs this pancake day!
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Lemon curd & amaretti crepe cake with mascarpone icing, by Ginger Jar

Ingredients
For the crepes:
  • 750ml whole milk
  • 6 eggs
  • 100g butter, melted and cooled, plus more for frying
  • 150g flour
  • 100g finely ground maize meal
  • 2 tsp sugar
  • 1 tsp salt
Filling:
  • 1 jar lemon curd – or to make from scratch visit the full recipe page on ginger-jar-food.com
For the icing:
  • 300ml double cream
  • 3 tbsp sugar
  • 150g mascarpone
  • 1 vanilla pod, halved lengthways with pods scraped out
  • 100ml Amaretto
  • 3 or 4 crushed amaretti biscuits

Instructions:

  1. Combine all crepe ingredients in a blender and puree for a good minute or two. Transfer to a bowl, and put the mixture in the fridge for at least 30 minutes.
  2. Pull the chilled crepe mixture out of the fridge and mix thoroughly. Over a medium heat, melt a tablespoon of butter in a 10′ non stick frying pan. While holding the pan at an angle, pour roughly 2 tablespoons of batter and swirl the pan vigorously until the batter creates a thin layer. When the edges start crisping and little bubbles appear, flip the crepe with a rubber spatula. Once completely set (about 30 seconds), transfer onto a a paper towel. Continue to make crepes until you’ve used all the batter, stacking them between layers of paper towel.
  3. While the crepes are cooling make the icing. Beat together another 300ml of double cream with 3 tbsp sugar, along with the marscapone, vanilla pod seeds, and Amaretto, until soft peaks form.
To assemble:
  1. Place the one crepe on whatever platter you would like to serve your cake on. Once assembled , you won’t be able to transfer the cake. Spread an even layer of lemon curd on the crepe, roughly 3 tbls or 5mm thick layer. Alternate between lemon curd and crepes until you’re out of crepes. Leave the top crepe without any lemon curd.
  2. Pour the marscapone amaretto icing on to the cake and spread thickly and evenly down the sides and on top.
  3. Garnish with some crushed Amaretto biscuits for texture.
For the full recipe which includes details of how to make lemon curd from scratch click here.
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