Blood Orange Curd Crêpe Cake (Printable)

Elegant layered crêpes with tangy blood orange curd and whipped cream. A show-stopping French dessert.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches in diameter

→ Blood Orange Curd

02 - 1.5 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1.5 cups heavy cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnish

06 - 1 blood orange, thinly sliced
07 - Zest of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How To Make It:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely to room temperature.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form using a hand or stand mixer.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even, thin layer.
04 - Place a second crêpe on top and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Repeat the layering process, alternating between blood orange curd and whipped cream layers, until all crêpes are stacked, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow the layers to set and flavors to meld.
07 - Remove from refrigerator just before serving. Top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Using a sharp chef's knife, slice the cake into individual portions and serve immediately while chilled.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but half the work is done by quality store bought crêpes and curd.
  • The tart brightness of blood orange cuts through the cream in a way that feels sophisticated without being fussy.
  • Every slice reveals those gorgeous striped layers that make people lean in with their forks before you've even finished plating.
02 -
  • If your crêpes are different sizes, use the largest ones on the bottom and save smaller ones for the middle where unevenness hides.
  • Don't skip the chilling time, warm crêpe cakes slide apart like a deck of cards the second you try to cut them.
03 -
  • Freeze your mixing bowl and beaters for 10 minutes before whipping cream, it makes the whole process faster and the peaks sturdier.
  • If your curd seems too loose, whisk in an extra egg yolk and heat it gently until it thickens, then cool it completely before using.
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