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Maple crepe cake with caramelised pancetta
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Total Time:
1 hour
Ingredients:
  • 450 g plain flour
  • 8 large free-range eggs
  • 800 ml milk
  • 25 g butter plus extra for frying
  • 18 slices of higher-welfare pancetta
  • 4-5 tablespoons maple syrup
  • 200 g pecans
  • 250 g golden caster sugar
  • 150 g butter
  • 250 g icing sugar
  • 4 tablespoons maple syrup
Instructions:
  • Sift flour into a large bowl. In another bowl, whisk eggs, milk, and 300ml water. Combine with flour to make a smooth batter, add pinch of sea salt. Melt butter in a 26cm frying pan, whisk into batter. Ladle mixture into pan, cook for 1 minute each side. Repeat until batter is used up. Line board with greaseproof paper. Fry pancetta until crisp, drizzle with 1 tbsp maple syrup. Repeat with remaining pancetta. Toast pecans, set aside. Line baking tray with paper, scatter pecans. Melt sugar until golden caramel, pour over pecans. Once set, break praline into pieces and smash the rest. Cream butter, icing sugar, and maple syrup. Spread buttercream on each crêpe, sprinkle praline or pancetta. Stack crêpes, finish with buttercream, pecans, and pancetta. Chill for 30 minutes before serving.

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