Choco-orange Crepe Cake 鲜橙可可千层蛋糕

Another CS recipe, that i love. I have been wanting to try the famous crepe cake for ages but never really give it a go. It is very popular and trendy over here in my place. How about over at your place?? Please share with me?? :DD This french millie crepe but Curtis named it the Crepe Cake.
又是一个Curtis Stone 的好食谱. 很久前很想尝试做了可是一直都没行动..:p
最近在我这非常流行呢!! 这法式千层蛋糕. 

This Choc-orange Crepe Cake looks stunning and tastes absolutely delicious. The chocolate flavour and orange compliment each other very well. 

这巧克力和香橙口味的配的非常搭. 巧克力的香和鲜橙的酸甜的味道太好了 ^_^

还有那特别的香橙糖浆..吃起来很轻爽!!

At first i was quite worried, about pan frying 20 pieces of crepe. I am asking myself..

Can i do well?

Can my crepe comes out nice, round and fry evenly?

Can i stack them nice and neat??

OH!! why ask so many question?? JUST DO IT!!

Get the ingredients going and lets start....

So..this is my three attempts on pan frying the crepes :O

After finish all 19 pieces of crepes which CS recipe listed 20 pieces. Maybe i used a bit more of the batter for each crepe. Anyway i am happy with this.

Choc-orange Crepe Cake 
Recipe source: Coles/au
(my modification in purple)

PREP TIME	30 minutes
COOK TIME	40 minutes
SERVES	8

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• Ingtredients:
• 1 cup Plain Flour
• 1/3 cup Caster Sugar
• 2 tbsp Cocoa Powder
• (i used 1 tbsp dark chocolate powder and 1 tbsp chocolate powder)
• 4 Eggs
• 2 cups Milk
• Spray Olive Oil
• (i used kitchen towel to spread a thin layer of butter onto the frying pan from a nob of butter)

Filling:

• 500 g Full-cream Ricotta, from the deli
• (i used 97g cream cheese, that is what i have left in the fridge..:p)
• 1/2 cup Coles Brand Thickened Cream
• (i used 1 small box of dairy whipping cream, 250ml)
• 2 tbsp Coles Brand Icing Sugar, sifted
• (i used 1 tbsp and 1/2 tsp of condensed milk)
• finely grated zest of 1 Orange

Orange Syrup:

• 1 cup Freshly Squeezed Orange Juice
• 3/4 cup Caster Sugar 
• (i used 1/2 cup)
• 2 Navel Oranges, peeled, cut crossways into 7mm-thick slices, seeds removed

To Do:

1. To make the crepes, sift the flour, sugar and cocoa powder into a bowl. Make a well in the centre. Whisk the eggs and milk in a jug, and gradually add to the flour mixture, stirring gently with a whisk to combine (don’t beat).
2. Spray a 20cm (base measurement) non-stick frying pan with oil. Heat over medium-high heat. Fill a 1/4 cup measure about two-thirds full with batter. Pour into the centre of the pan, and tilt to evenly cover the base. Cook for about 1 min, until lightly coloured underneath, then turn and cook a further 30 secs. Turn out onto a wire rack to cool.
3. Repeat, spraying and reheating the pan between crepes, and reducing heat slightly if they’re browning too quickly, to make 20 crepes, stacking them neatly on top of each other as they cool.
4. To make the syrup, strain orange juice into a medium saucepan. Add the sugar and stir over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Cook for 7 mins or until syrupy. Remove from heat. Add orange slices and cool to room temperature.
5. To make the filling, use an electric mixer to beat the ricotta, cream, sugar and orange zest in a bowl until combined.** Use the back of a spoon to spread a heaped tbsp of filling in a thin layer over 1 crepe. Repeat with another crepe, and place it neatly on top. Continue layering with the remaining ricotta mixture and crepes. Cut into wedges and serve with the oranges slices and syrup.

** I put cream cheese, dairy whip cream, condensed milk and orange zest into a mixing bowl. Using a electric mixer to beat everything to combine and smooth.

This post is link to Little Thunbs Up event, organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Yen from Eat your heart out, at this post.

Our Little Thumbs Up event starts on first Tuesday until the last day of the month but only for this month, we are starting on 1st August 2013. Please join us! To join, simply cook or bake any recipe with the theme of the month which is EGG for August 2013 and link with us at this post anytime until 30th Aug 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within Aug 2013 . (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Yen from Eat your heart out. For more details, please see this. 

What after August 2013? Jocerline from Butter. Flour and Me will be the next hostess of Sep 2013 and her theme is PANDAN! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up! 

'小拇指说好'活动是在每个月的第一个星期二驱动一直到当月份的最后一天.

参与的方法非常简单，您只需烹饪或烘焙一道当月主持人的主题材料就可以了. 8月的主持是Eat Your Heart Out 的Yen(Baby Sumo)和他的主材'蛋'. 8月是特别从8月1号开始至到8月31号. 请把恁的贴子联线到这里的贴子上

小提示:
1. 您的贴子必需是最近的作品噢! 比如是2月或3月的.

2. 也请在您的贴子里附上'小拇指说好'的标签后再连您的贴子到
Zoe (Bake for Happy Kids) 和 我 (my little favourite DIY)/ 和 Yen (Eat Your Heart Out)

接下来的八月是 Jocerline (花主席) (Butter, Flour and Me)主持, 活动的主题是'班兰叶'  接下来的'小拇指说好' 的活动流程大家可以在mui的部落格的右手边预告将可看到.  

欢迎大家热烈参与!!

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This post is also linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.

stars