Blackberry and Apple Crêpe Cake

Ingredients

• 120 ml (4 fl oz/½ cup) water
• 120 ml (4 fl oz/½ cup) milk
• 2 eggs
• 140 g (5 oz) plain (all-purpose) flour
• 1 tablespoon caster (superfine) sugar
• ½ teaspoon ground cinnamon
• 3 apples
• 2 tablespoons soft light brown sugar
• 1 teaspoon butter
• 220 g (8 oz) blackberries
• 60 g (2 oz/¼ cup) butter
• 60 g (2 oz/⅓ cup) soft light brown sugar
• 30 ml (1 fl oz) thick (double/heavy) cream
• 350 ml (12 fl oz) thick (double/heavy) cream
• 40 g (1½ oz/⅓ cup) icing (confectioners’) sugar, plus a little extra for dusting
• 100 g (3½ oz/¾ cup) blackberries

Instructions

1. 1Gather a few drops of lavender extract to use for the caramel sauce.
2. 2Plan for a total cooking time of about 30 minutes to prepare the components.
3. 3Set aside 15 minutes for the final assembly of the crêpes.
4. 4Whisk the water, milk, and eggs together in a bowl. Add the flour, caster sugar, and ground cinnamon, mixing until the batter is completely smooth. Transfer the bowl to the fridge to chill for 20 minutes.
5. 5Preheat the oven to 180°C (350°F). Slice the apples thinly and arrange them on a baking sheet. Sprinkle the soft light brown sugar over the apples and bake for 10 to 15 minutes until they are tender.
6. 6Warm a pan over the stove and melt the butter. Pour roughly 3 tablespoons of the chilled batter into the pan, tilting it in a circular motion to coat the base evenly.
7. 7Cook the crêpe for 1 minute. Flip it carefully and cook the second side for another 30 seconds until it takes on a golden color.
8. 8Transfer the cooked crêpe to a plate. Repeat this process with the remaining batter to yield about 8 to 10 crêpes.
9. 9Combine the butter, lavender extract, and soft light brown sugar in a microwave-safe bowl. Heat in the microwave for 1 minute, stirring until the sugar dissolves completely. Microwave for another 20 seconds, let it cool slightly, and then stir in 30 ml of the thick cream.
10. 10Whip the remaining 350 ml of thick cream with the icing sugar in a separate bowl until thick peaks form. Fold in 220 g of the blackberries, mixing gently to break the fruit apart slightly.
11. 11Place one crêpe flat on a serving platter. Pipe or spread a layer of the blackberry whipped cream over it, scatter some roasted apples and fresh blackberries on top, and drizzle with the lavender caramel.
12. 12Repeat the layering process until you use all the crêpes. Top the final crêpe with the remaining 100 g of blackberries, a final drizzle of caramel, and a dusting of icing sugar. Serve the cake on the same day for the best texture.

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