Crêpes Cake with Nut Nougat Cream and Oranges
In a bowl, beat the egg yolk, eggs and stir in the milk, mineral water, and butter. Stir in the flour to a smooth batter and let rest for 1 hour.
In a crêpe pan, heat the clarified butter and add some batter. Tilt and roll the pan to coat evenly with batter. Cook on the first side until browned, turn and finish on the second side. Continue until all of the batter has been made into 8 crêpes. Hold in a warm oven.
(Optional: For sweet crêpes, add 2 to 3 tablespoons sugar while mixing the batter.)
Spread the crêpes with a thin layer of nut nougat cream and make into a stack.
Rinse oranges and grate the peel into thin strips. Use a sharp paring knife to cut away the remaining peel and pith and then cut along the membranes to cut the orange into fillets.
Top the stack of crêpes with grated peel and garnish with the orange segments. This is best if served while still warm.
For children's parties or other celebrations, make a second cake using the same ingredients and following the same method.