Catherine says: "Yum! This is really good and half healthy as it has the fruit in between and is easy to assemble. The pancakes can be made the day before and the cream combined, so then it is just an assembly job!"

Ingredients

For the Pancakes/Crepes:

  • 180g plain flour
  • ½ teaspoon baking powder
  • 200ml milk
  • 60ml water
  • 2 eggs
  • 2 tablespoons rapeseed oil
  • rapeseed oil, for frying

For the Filling:

  • 100g crème fraîche
  • 120ml lightly whipped cream
  • 1 lime, zest only
  • 3 tablespoons icing sugar
  • 2 large oranges, segmented
  • 2 pink grapefruits, segmented
  • 7 small mint sprigs
  • icing sugar, to dust

Method

Catherine says: "Yum! This is really good and half healthy as it has the fruit in between and is easy to assemble. The pancakes can be made the day before and the cream combined, so then it is just an assembly job!"

  1. To make the pancakes: sift the flour and baking powder into a medium-size bowl. Stir in the milk, water, eggs and oil, whisk until a smooth batter is formed. Leave to stand for 10 minutes before using. If it is too thick add a tablespoon or two of water and whisk well.
  2. Heat a non-stick frying pan with a little rapeseed oil over a medium heat. Ladle some batter into the pan, swirl the pan until the base is coated. When you see bubbles around the edge of the pancake, carefully flip it over and cook on the other side until golden. Keep warm. You can separate each one by placing a piece of parchment in between.
  3. Mix the filling ingredients together and spoon into a piping bag. Leave in the fridge until ready to assemble.

To assemble: 

  1. Layer a pancake on a cake stand, pipe cream about 2 cm away from the outer edge all the way around, arrange fruit segments randomly on the cream and carefully add other pancake on top, continue the layering finishing with a pancake on top.
  2. Decorate with mint sprigs around the stack, dust with icing sugar on top and serve immediately.

To Serve:
Add slices of pancake as you would a cake.