Peach and Raspberry Crepe Cake

Our layered Peach and Raspberry Crêpe Cake is as fun to make as it is to eat. An audience will gather in the kitchen to watch you skillfully spread the batter with your râteau, and witness each crêpe effortlessly slide off your pan. Prepare this for your next Sunday brunch and your guests will never want to go back to the basics.

Our Cast Iron Crêpe Pan is all you’ll need to prepare this delicious recipe, delivering thin and light pancakes in mere minutes. This French-inspired pan comes equipped with a low-edged design and a satin black enamel cooking surface, exposing batter to a consistent heat source. Best of all, it also comes with a 20 cm râteau, ensuring you can easily spread the batter evenly. The end result is a layered masterpiece, perfect alongside coffee or tea.

Our Peach and Raspberry Crêpe Cake makes for the ultimate show-stopping dessert for any table spread, be it for brunch or after a full course meal. This recipe can be prepared in just over three hours, serving up to eight people at a time. Be sure to grab your Cast Iron Crêpe Pan, râteau, and all the ingredients below before you get baking!

Crêpes

In a large bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs, milk, water and butter until combined. Pour over the dry ingredients, whisking until smooth. Cover and refrigerate for 1 hour or preferably overnight. Whisk well before using.

Heat the Crêpe Pan over medium-low heat; brush lightly with melted butter. For each crêpe, pour ¼ cup (60 ml) of the batter into the centre of the Pan, swirling the Pan to form crêpes about 9 inches in diameter (or use the rateau or rake to help spread the batter). Cook, turning once, until golden, about 2 to 3 minutes. Transfer to a cooling rack and cover with a clean dishcloth. Repeat with the remaining batter. Wipe out the Crêpe Pan.

Peach and Raspberry Mascarpone

In the clean Crêpe Pan, melt the butter over medium heat. Add the peach wedges and cook until golden on both sides. Sprinkle with the brown sugar and continue to cook, flipping the peaches over, until tender and caramelized. Set aside to cool slightly.

Purée about 1 ½ cups (375 ml) of the peaches with the lemon juice (set the rest of the peach wedges aside for garnish). Add a few drops of water if too thick. Transfer to a large bowl and let cool completely.

In another large bowl, crush 1 ½ cups (375 ml) of the raspberries and the lemon zest with a fork. Set the remaining raspberries aside for garnish.

In a third bowl, whisk the whipping cream, mascarpone, icing sugar and vanilla with an electric mixer until stiff peaks form. Fold half of the mascarpone cream into the cooled peach purée. Fold the remaining mascarpone cream into the crushed raspberries (see note).

Place 1 crêpe on a Dinner Plate. Cover with about 3 tbsp (45 ml) of the raspberry cream. Top with another crêpe and about 3 tbsp (45 ml) of the peach cream. Repeat layering on the remaining crêpes and alternating the two types of cream. Garnish the top of the cake with any remaining cream. Chill the cake for at least 30 minutes.

When ready to serve, reheat the remaining caramelized peach wedges. Top the crêpe cake with the peaches and remaining fresh raspberries. Drizzle with salted caramel to taste.

NOTE

Depending on the season, the fruits may be sweeter or more tart. Adjust the amount of icing sugar in the peach and raspberry mascarpone creams, to taste.