Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, May 31.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from May 12.
RASPBERRY ORANGE CREPE CAKE
Canadian Living magazine has been arriving in my mailbox for my 35 years of married life. While admiring the beautiful cover photo of last month’s stacked crepe cake, I immediately dismissed it as being “too fussy.”
However, a brave friend lacking my fear of fancy desserts shared a delicious slice of success with me, and I was so inspired by the lovely taste and texture that I decided to tackle it myself. I feared a lopsided “Pinterest fail” trying to recreate it, but the “oohs and aahs” of everyone in the office as I brought it in for photos was proof that I had a winner on my hands!
If you love to cook breakfast but the thought of baking and decorating fancy cakes sends shivers of fear up your spine, then this layer of crepes smothered in whipping cream/mascarpone/raspberry deliciousness is the perfect recipe for you!
It takes a bit of time to cook the crepes, but, once you’ve made them, the rest is easy to assemble. It doesn’t matter if some of the crepes aren’t perfect or have holes in them as the filling covers all the mistakes. (I’ll admit taking scissors to trim edges that weren’t perfectly round.) Be prepared to accept the compliments that are sure to come your way as you share this beautiful dessert at your family table.
2 1/4 cups warm milk
2 cups all-purpose flour
6 tablespoons butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup vegetable oil
2 1/2 cups whipping cream (35%)
1 1/4 cup mascarpone cheese, 275 gm container
5 tablespoons liquid honey
1 tablespoon vanilla
1/4 cup frozen orange juice concentrate
2 cups raspberries
Set aside a perfect crepe for the top layer, as well as a 1/4 cup of topping for garnish. Place one crepe on a cake plate. Spread with a thin layer of cream mixture, using an offset spatula to spread cream to edges of crepe evenly.
You’ll need approximately 1/4 cup per layer for 20 layers. Adjust the amount of filling per layer accordingly to how many crepes you want to use. Repeat layering with remaining crepes and cream mixture.
Cover with plastic wrap and refrigerate until set, about 2 hours. Just before serving, spread reserved cream mixture in the middle of the top of the cake. Mound remaining raspberries over the top. Dust with icing sugar, if you wish. Cover with wrap and refrigerate.