THIS “CAKE” IS A STACK OF CRÊPES

Hands-on time: 1¼ hours Total time: 4 hours Makes: 12 servings

Crêpes: 2¼ cups warm milk 2 cups all-purpose flour 6 eggs 6 tbsp unsalted butter, melted ¼ cup granulated sugar ¼ tsp salt ¼ cup vegetable oil Mascarpone Cream: 2½ cups whipping cream (35%) 1¼ cups mascarpone cheese 5 tbsp liquid honey 1 tbsp vanilla ¼ cup frozen orange juice concentrate, defrosted 2 cups raspberries

Crêpes: In blender, purée together milk, flour, eggs, butter, sugar and salt until smooth. Strain through fine-mesh sieve into bowl; cover with plastic wrap and let stand at room temperature for 30 minutes. Heat 8-inch nonstick skillet or crêpe pan over medium heat; brush lightly with oil. Pour scant ¼ cup of the batter into pan, swirling to coat; pour excess back into bowl. Cook, turning once, until golden, about 1½ minutes. Layer between waxed paper. Repeat with remaining batter. You should have 30 to 34 crêpes. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Defrost before continuing with recipe.)

Mascarpone Cream: In large bowl, beat together cream, mascarpone and honey until stiff peaks form; beat in vanilla, orange juice concentrate and 1 cup of the raspberries until evenly distributed. Remove ¼ cup to small bowl; set aside. Assembly: Place 1 crêpe on cake plate. Spread with thin layer of cream mixture. Repeat layering with remaining crêpes and cream mixture. Cover with plastic wrap and refrigerate until set, about 2 hours. Just before serving, spread reserved cream mixture in middle of top of cake. Mound remaining raspberries over top. Dust with icing sugar, if you wish.

PER SERVING: about 504 cal, 11 g pro, 36 g total fat (22 g sat. fat), 36 g carb (2 g dietary fibre, 17 g sugar), 192 mg chol, 147 mg sodium, 228 mg potassium. % RDI: 15% calcium, 11% iron, 37% vit A, 23% vit C, 28% folate.