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Dusky Caramel and Raspberry Crêpe CakeFor the dusky caramel:112g granulated sugar1 tbsp glucose/light corn syrup70 ml water140ml double cream1/2 tsp fleur de sel70ml sour creamFor the crêpes:50g unsalted butter220g plain flourpinch of salt4 eggs400ml milk100ml waterTo assemble:300ml double cream1 tbsp sour cream1 tsp icing sugar1 tsp vanilla extractraspberries, to topTo start the caramel, put the sugar, glucose/corn syrup and water together in a saucepan. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until it reaches a deep golden brown. At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge until using - it firms up after a few hours. When you’re ready to start making the crepes, melt the butter in a medium saucepan. Keep heating as it foams up - take off the heat when it smells delicious, the foam has subsided and there are brown flecks floating in the golden liquid. Put aside to cool. Sift the flour and salt into a big mixing bowl. Make a well in the centre and crack an egg into it. Whisk in, slowly incorporating the flour around the well. Repeat for the other three eggs. Start adding the milk slowly, whisking well between each addition. Finally whisk in 50ml of the water, followed by the brown butter. Heat up a medium sized frying pan with a solid bottom over a high heat. When it gets really hot, turn it down to medium-high and grease with a small knob of butter. Use a ladle to pour a small amount of mixture into the pan and swirl it so you have a thin layer. Wait until it starts to brown around the edges and flip. Check the consistency of the mixture from this test crepe and add more water if needed. Repeat with the rest of the mixture, placing each done crepe onto a wire rack to cool before stacking them. You should get around 20-24 crepes. To make the creamy filling, whip the cream and sour cream together until soft peaks. Briefly whip in the icing sugar and vanilla. Reserve a pretty crepe for the top. Place one crepe on your serving plate then smear with a teaspoon of caramel, followed by a heaped tablespoon of the cream. Place another crepe on top and repeat the process until you have used all your crepes and cream. Spread the last pretty crepe with the last of the caramel. Chill for 15 minutes. Top with the raspberries, dust with icing sugar and serve. (Serves 12-14)

Dusky Caramel and Raspberry Crêpe Cake

For the dusky caramel:
112g granulated sugar
1 tbsp glucose/light corn syrup
70 ml water
140ml double cream
1/2 tsp fleur de sel
70ml sour cream

For the crêpes:
50g unsalted butter
220g plain flour
pinch of salt
4 eggs
400ml milk
100ml water

To assemble:
300ml double cream
1 tbsp sour cream
1 tsp icing sugar
1 tsp vanilla extract
raspberries, to top

To start the caramel, put the sugar, glucose/corn syrup and water together in a saucepan. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until it reaches a deep golden brown.

At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge until using - it firms up after a few hours.

When you’re ready to start making the crepes, melt the butter in a medium saucepan. Keep heating as it foams up - take off the heat when it smells delicious, the foam has subsided and there are brown flecks floating in the golden liquid. Put aside to cool.

Sift the flour and salt into a big mixing bowl. Make a well in the centre and crack an egg into it. Whisk in, slowly incorporating the flour around the well. Repeat for the other three eggs. Start adding the milk slowly, whisking well between each addition. Finally whisk in 50ml of the water, followed by the brown butter.

Heat up a medium sized frying pan with a solid bottom over a high heat. When it gets really hot, turn it down to medium-high and grease with a small knob of butter. Use a ladle to pour a small amount of mixture into the pan and swirl it so you have a thin layer. Wait until it starts to brown around the edges and flip. Check the consistency of the mixture from this test crepe and add more water if needed.

Repeat with the rest of the mixture, placing each done crepe onto a wire rack to cool before stacking them. You should get around 20-24 crepes.

To make the creamy filling, whip the cream and sour cream together until soft peaks. Briefly whip in the icing sugar and vanilla. Reserve a pretty crepe for the top. Place one crepe on your serving plate then smear with a teaspoon of caramel, followed by a heaped tablespoon of the cream. Place another crepe on top and repeat the process until you have used all your crepes and cream. Spread the last pretty crepe with the last of the caramel. Chill for 15 minutes. Top with the raspberries, dust with icing sugar and serve.

(Serves 12-14)