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Jaffa crepe stack
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulgent crepe stack topped with cream, hazelnuts, orange slices, and maple syrup - perfect for brunch or dessert. Easy make-ahead treat.
Ingredients:
  • 200ml thickened cream
  • 24.00 gm pure icing sugar
  • 4.40 gm vanilla extract
  • 1 orange
  • 250g mascarpone
  • 12 Frozen Gluten-Free Crepes, thawed
  • 225g (3/4 cup) Nutella
  • 75g (1/2 cup) whole hazelnuts, halved
  • 54.00 gm maple syrup, plus extra, to serve
  • Shaved chocolate, to serve
Instructions:
  • - Beat cream, icing sugar, and vanilla with electric beaters until firm peaks form. - Zest the orange using a zester. - Peel and segment the orange, saving any juice. - Gently fold orange zest, mascarpone, and 1 tablespoon of reserved juice into the cream mixture. - Set aside 1 tablespoon of the cream mixture and refrigerate.
  • Place the crepes elegantly on a work surface. Apply a generous layer of Nutella on one crepe, ensuring to leave a small border. Transfer it to a beautiful serving platter. Layer another crepe on top and spread approximately 2 tablespoons of the cream mixture evenly. Continue this process with the rest of the crepes, Nutella, and cream, ending with a crepe on top. Chill the stack in the fridge for 1 hour. Enjoy the delightful result!
  • - Preheat oven to 180 ̊C/160 ̊C fan forced and line a baking tray with baking paper. - Toss hazelnuts with maple syrup in a bowl, then spread onto the prepared tray. - Bake for 12-15 minutes until golden brown. - Allow to cool completely, then break into pieces before serving.
  • Spread the reserved cream mixture and orange segments over the top. Drizzle with extra syrup and garnish with nuts and shaved chocolate.

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