22 crepe pancakes layered with a lemon curd mousse, topped with a final pancake with a sucre brûlée finish and bluberries.
I don’t enjoy baking, but once a month I am obliged to contribute to a bake-off in work. I don’t know what it is about baking that turns me off. Perhaps it’s the precison required and the strictness of the recipes. I know I have issues with being told what to do and this somehow morphs into difficulties with following recipes. I get anxious and find it stressful – take the simple instruction “whip into stiff peaks” - this can send me into a spiral of self-doubt – What do they mean? How stiff is stiff? Is this good enough?
Anyway I am always looking for something a bit different to do – and hit google up and came across this recipe from the amazing EatBoutique site. Christine is a much better writer than me, so I won’t dare to regurgitate her recipe here, click through to her site for the steps. Amazingly simple to make. The inspiration for the addition of the brûlée top came from SmittenKitten blog here. I didn’t have a blowtorch, so I improvised and heavily sprinkled a cooked pancake with icing sugar and stuck it under the grill. This was topped with blueberries and some more icing sugar.
When I make this again (and I will make this again) I think I might make and add more layers of the brûlée pancakes throughout the cake, just to give it a bit more texture and bite, and hopefully a bit more structure to the cake.
As you can see from the photos it is a gooey, oozing delight and tastes as good as it looks.