PINE NUT & ORANGE CRESPELLE TOWER

SERVES 10

An absolute showstopper, this pancake tower is made of layers of crespelle, coffee-laced chocolate, caramelised pine nuts and sticky, intense orange.

12/3 cups (250g) plain flour 5 eggs, lightly beaten 1/3 cup (80ml) sunflower oil, plus extra to fry 900ml milk 6 oranges 300g caster sugar 75g toasted pine nuts 3 heaped tsp instant coffee granules 350ml thickened cream 250g dark (70%) chocolate, finely chopped, plus extra shaved to serve 1/3 cup (40g) pure icing sugar 500g thick Greek-style yoghurt

To make crespelle, combine flour and 1 tsp salt in a bowl, then make a well in the centre. In a large jug, whisk egg, oil and 2 cups (500ml) milk. Pour egg mixture into well and whisk until smooth. Gradually add remaining 400ml milk and whisk until a thin batter that coats the back of a spoon. (Batter can be used immediately or stored, covered and chilled, for up to 1 hour.)

Heat a little of the extra oil in an 18cm non-stick frypan over medium-high heat. Add 1/4 cup (60ml) batter, swirling the pan to thinly and evenly cover the base. Cook for 90 seconds or until golden, then flip and cook for a further 1 minute or until set. Slide onto a plate and set aside to cool. Repeat with remaining extra oil and batter.

To make the orange sauce, finely grate the zest of 2 oranges and place in a saucepan. Peel all 6 oranges, discarding peel, then thinly slice flesh and add to pan with 200g caster sugar and 1/4 cup (60ml) water. Place over medium heat and cook, stirring constantly, for 2 minutes or until sugar dissolves. Bring to the boil, then reduce heat to low and cook, swirling the pan occasionally, for 30 minutes or until thickened. Pour into a deep-sided tray and set aside to cool completely.

To make the candied pine nuts, grease a baking tray and line with baking paper. Place remaining 100g caster sugar in a frypan over medium heat and cook, swirling the pan, until sugar melts. Add pine nuts, then quickly pour onto the prepared tray. Set aside for 10 minutes or until set, then, using a mortar and pestle, coarsely crush. Set aside.

To make the coffee ganache, place coffee and cream in a small saucepan over a low heat and very gently bring to the boil. Remove from heat and set aside for 5 minutes or until cooled slightly. Place chocolate in a heatproof bowl and pour over coffee mixture. Stand, without stirring, for 1 minute, then stir slowly until smooth. Set aside.

Sift icing sugar into a bowl and fold in the yoghurt.

To create the tower, ‘stick’ 1 crespelle onto a serving plate with a little ganache. Stack remaining crespelle, alternating with thin layers of ganache, orange sauce, sweetened yoghurt and candied pine nuts. Finish with sweetened yoghurt and candied pine nuts, then scatter with shaved chocolate to serve.