Blood Orange Crêpe Cake (Printable Version)

Elegant layers of crêpes, blood orange curd, and whipped cream create this stunning French-inspired dessert.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches diameter

→ Blood Orange Curd

02 - 1.5 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1.5 cups heavy cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnish

06 - 1 blood orange, thinly sliced
07 - Zest from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# Directions:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely to room temperature.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form using a hand or stand mixer.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer across the surface.
04 - Place another crêpe on top and spread 2 tablespoons of whipped cream evenly across it using an offset spatula.
05 - Alternate between crêpes with blood orange curd and crêpes with whipped cream, finishing with a crêpe on the top layer.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set and flavors to meld.
07 - Just before serving, arrange blood orange slices on top, sprinkle with blood orange zest and powdered sugar, and add edible flowers if desired.
08 - Cut the chilled cake with a sharp chef's knife using gentle downward strokes and serve immediately while cold.

# Expert Advice:

01 -
  • It looks like you labored for hours, but most of the work is just smart assembly.
  • The tangy curd cuts through the cream in a way that feels refreshing, not heavy.
  • You can make it the night before and let the fridge do the work while you sleep.
02 -
  • If your curd is too warm, it will soak into the crêpes and make them soggy instead of creating distinct layers.
  • Whipped cream loses its structure over time, so assemble this no more than 24 hours in advance or the layers will weep.
  • A serrated knife works better than a chef's knife for slicing through all those delicate layers without squishing them.
03 -
  • Freeze the assembled cake for 30 minutes before slicing if you want ultra-clean edges, it firms up the layers just enough.
  • If your crêpes are different sizes, use the largest ones on the bottom and save smaller or torn ones for the middle where no one will see them.
  • A tiny pinch of salt in the whipped cream brings out the sweetness and makes the whole thing taste more balanced.
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