Blood Orange, Cinnamon & Ginger Apple Crepe Cake


  • 2 Red apples, diced
  • 15 crepes
  • 2 cups mascarpone cheese
  • 4 Tbsp Blood Orange Olive Oil
  • 2 tsp Cinnamon Cane Sugar
  • 2 tsp Ginger Cane Sugar
  • 1 tsp Salted Caramel Cane Sugar
  • ¼ cup caramel sauce


  1. Heat skillet on low. Warm all crepes on both sides and set aside
  2. Heat skillet to medium, add Blood Orange Olive Oil. Next add apples, Cinnamon Cane Sugar, and Ginger Cane Sugar. Cook until apples are fork tender - turn off stove (remove from heat).
  3. Place crepe on cake stand and spread about 1 tablespoon of softened mascarpone cheese on it.
  4. Place another crepe on top and spread about 1 tablespoon of cheese on it and continue until all crepes are complete
  5. Pour apple mixture over the top of the cake. Pour caramel sauce over the cake. Sprinkle with Salted Caramel Cane Sugar. Slice and serve.

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