Crepe Orange Pie
Baking and Desserts • Russian
Description
Another recipe from the chef of the restaurant 'The Bistro'. Thin crepes are layered with a creamy liqueur filling and interspersed with orange segments, while the top of the pie is generously coated with apricot glaze. This recipe is taken from the book 'Culinary Journeys with Jenna Smith. Gastronomic Guides'.
Ingredients
- Wheat Flour 5 oz
- Chicken Egg 2 pieces
- Sugar 0 oz
- Salt 0 oz
- Milk 5 fl oz
- 33% Cream 10 fl oz
- Butter 0 oz
- Beer 0 fl oz
- Powdered Sugar 0 oz
- Orange zest 0 oz
- Baileys Liqueur 0 fl oz
- Plant-based Cream 5 fl oz
- Apricot Jam 5 oz
- Water 0 fl oz
- Oranges 20 oz
- Strawberry 5 oz
- Mint 3 pieces
Step-by-Step Guide
Step 1
To prepare the pancakes, whisk together the eggs, sugar, and salt, then add half of the milk and the cream. Gradually incorporate the flour and beat until you achieve a smooth batter, adding the remaining milk and melted butter gradually. Finally, stir in the beer. Let the batter rest at room temperature for 20-30 minutes. Cook very thin pancakes in a non-stick skillet.
Step 2
For the cream, combine the chilled heavy cream with powdered sugar and whip until stiff peaks form. Add the orange zest, Baileys liqueur, and whipped plant-based cream, gently fold together, and refrigerate.
Step 3
To prepare the apricot glaze, mix the jam with water, bring to a boil, and simmer on low heat for 5–10 minutes, stirring occasionally. Strain through a sieve until smooth and let cool.
Step 4
Peel the oranges and divide them into segments, completely removing the membranes.
Step 5
Assemble the cake: evenly spread cream on the crepe, place segments of orange on the cream, then add another crepe, cream, and orange segments, and so on. Finally, evenly coat the top crepe with apricot glaze.
Step 6
Serve garnished with strawberries and mint leaves.
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