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Maple crepe cake with caramelised pancetta

Maple crepe cake with caramelised pancetta

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Maple crepe cake with caramelised pancetta

Serves 10

Cooks In1 hour plus chilling

DifficultyShowing off

Nutrition per serving
  • Calories 811 41%

  • Fat 40.6g 58%

  • Saturates 13.9g 70%

  • Sugars 64.9g 72%

  • Protein 17.4g 35%

  • Carbs 100.6g 39%

Of an adult's reference intake


  • 450 g plain flour
  • 8 large free-range eggs
  • 800 ml milk
  • 25 g butter , plus extra for frying
  • 18 slices of higher-welfare pancetta
  • 4-5 tablespoons maple syrup
  • 200 g pecans
  • 250 g golden caster sugar
  • 150 g butter
  • 250 g icing sugar
  • 4 tablespoons maple syrup

Recipe From

Jamie Magazine

By Georgina Hayden


  1. Sift the flour into a large bowl. In a second bowl, whisk together the eggs and the milk until combined, then stir in 300ml of water.
  2. Mix the liquid into the flour until you have a smooth batter (be careful not to over-mix it) and stir in a pinch of sea salt.
  3. Melt the butter in a 26cm frying pan over a medium-low heat, then pour it into your crêpe batter and whisk to combine.
  4. Using the same pan, ladle in just enough mixture to coat the base. Cook for 1 minute, until golden, then flip it and cook for 1 minute on the other side.
  5. Transfer the crêpe to a plate, then repeat until you’ve used up all of the mixture, brushing the pan with a little extra butter if needs be – it should make around 30 crêpes in total. Set them aside to cool.
  6. Line a board with greaseproof paper. In the frying pan, fry 4 slices of pancetta over a medium heat for about 2 minutes, or until crisp, turning halfway.
  7. Drizzle on 1 tablespoon of maple syrup and fry for a few more minutes, until caramelised – transfer to the lined board. Repeat with the rest of the pancetta.
  8. Save a couple of rashers to serve, then roughly chop the rest and set aside until you’re ready to use them.
  9. Toast the pecans in a dry frying pan over a medium heat, and set aside.
  10. Line a baking tray with greaseproof paper and scatter over the pecans. Again using the same frying pan, melt the sugar over a medium-low heat for 10 minutes, or until it’s a golden caramel – don’t stir, just swirl the pan.
  11. Quickly pour the caramel over the pecans to coat, then set aside to harden.
  12. Once set, break the pecan praline into large pieces. Reserve one-third for the topping and smash the rest into coarse granules using a pestle and mortar. Set aside while you make the buttercream.
  13. Cream the butter and icing sugar in the bowl of a free-standing mixer for 5 minutes, until pale and smooth. Beat in the maple syrup and set aside.
  14. Now assemble your cake. Spread each crêpe with a thin layer of buttercream and sprinkle the praline or chopped pancetta over every other one. Pile them up on a serving board or cake stand.
  15. Finish with a layer of buttercream and the reserved pecans and pancetta. Pop the cake in the fridge for 30 minutes to set, then serve.

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