- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Maple crepe cake with caramelised pancetta
Serves 10
Cooks In1 hour plus chilling
DifficultyShowing off
Jamie MagazineEggsPancake dayDesserts
Nutrition per serving
-
Calories 811 41%
-
Fat 40.6g 58%
-
Saturates 13.9g 70%
-
Sugars 64.9g 72%
-
Protein 17.4g 35%
-
Carbs 100.6g 39%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Georgina Hayden
Tap For Method
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
- BUTTERCREAM
- 150 g butter
- 250 g icing sugar
- 4 tablespoons maple syrup
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Georgina Hayden
Tap For Ingredients
Method
- Sift the flour into a large bowl. In a second bowl, whisk together the eggs and the milk until combined, then stir in 300ml of water.
- Mix the liquid into the flour until you have a smooth batter (be careful not to over-mix it) and stir in a pinch of sea salt.
- Melt the butter in a 26cm frying pan over a medium-low heat, then pour it into your crêpe batter and whisk to combine.
- Using the same pan, ladle in just enough mixture to coat the base. Cook for 1 minute, until golden, then flip it and cook for 1 minute on the other side.
- Transfer the crêpe to a plate, then repeat until you’ve used up all of the mixture, brushing the pan with a little extra butter if needs be – it should make around 30 crêpes in total. Set them aside to cool.
- Line a board with greaseproof paper. In the frying pan, fry 4 slices of pancetta over a medium heat for about 2 minutes, or until crisp, turning halfway.
- Drizzle on 1 tablespoon of maple syrup and fry for a few more minutes, until caramelised – transfer to the lined board. Repeat with the rest of the pancetta.
- Save a couple of rashers to serve, then roughly chop the rest and set aside until you’re ready to use them.
- Toast the pecans in a dry frying pan over a medium heat, and set aside.
- Line a baking tray with greaseproof paper and scatter over the pecans. Again using the same frying pan, melt the sugar over a medium-low heat for 10 minutes, or until it’s a golden caramel – don’t stir, just swirl the pan.
- Quickly pour the caramel over the pecans to coat, then set aside to harden.
- Once set, break the pecan praline into large pieces. Reserve one-third for the topping and smash the rest into coarse granules using a pestle and mortar. Set aside while you make the buttercream.
- Cream the butter and icing sugar in the bowl of a free-standing mixer for 5 minutes, until pale and smooth. Beat in the maple syrup and set aside.
- Now assemble your cake. Spread each crêpe with a thin layer of buttercream and sprinkle the praline or chopped pancetta over every other one. Pile them up on a serving board or cake stand.
- Finish with a layer of buttercream and the reserved pecans and pancetta. Pop the cake in the fridge for 30 minutes to set, then serve.
Related features
8 incredible quiche recipes
4 ways with Jamie’s hero pancake batter
Father’s Day with the Olivers
Recipe From
Jamie Magazine
By Georgina Hayden
Related video
How to cook the perfect crepe: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited