Crepe Cake with Apple-Orange Jam and Salted Butter-Calvados Caramel

To make the crepes, start by beating the eggs, then stir in the milk. When well-combined, add the flour bit by bit, stirring all the time to avoid lumps. When all the flour has been incorporated, add the sugar and oil and mix well. The batter now is ready. To make the crepes, butter the surface of the pan or in this case a special crepe pan (where you can make six at a time). Spoon some of the batter on the pan, swirl around just enough to cover it and cook 1–2 minutes on each side. Repeat with the rest of the batter.

To make the caramel, melt the sugar in a saucepan on low-medium heat. Be sure to use a pan that lets you see the colour of the sugar as it melts, otherwise you can easily burn it and that’s the point of no return. When the sugar starts to melt (you will first see it on the sides) you can start pushing it a bit towards the centre to prevent it from burning, stirring it occasionally. When the sugar has melted and has a nice dark amber colour, take it off the heat and stir in the butter (careful here as it tends to splash). Add a splash of Calvados and finally stir in the cream. Transfer the caramel to a jar/container leave it to cool in the room temperature, then place it in the fridge till needed.

To make the jam, grate the zest of the oranges and squeeze the juice. Peel and core the apples, then cut into small cubes of equal size. Mix all the ingredients (apples, zest, juice and sugar) in a small saucepan and simmer for about 15 minutes till the apples are soft, stirring occasionally. Check if you are happy with the sweetness, then pass through a fine sieve and store in an airtight jar.

You can prepare the caramel and jam a few days in advance and keep them in the fridge.

To serve, layer the crepes with the apple-orange jam and top with the wonderful salty caramel. You can also garnish with some orange peel.