Everyday Food
Ingredients
Lemon crepe cake
Raspberry sauce
Method
1.Lightly grease and line a 20cm springform pan with plastic wrap, leaving plenty of overhang.
2.In a large bowl, combine flour and sugar. Whisk in combined milk, eggs and oil, to form a smooth batter. Strain into a jug. Set aside at room temperature 30 minutes.
3.Spray a 20cm crepe pan with oil; place on a medium heat.
4.Pour 1/4 cupfuls of batter into pan, swirling to coat base, pouring excess back into jug. Cook 1 minute each side, until light golden. Transfer to a plate. Repeat with remaining mixture. Allow to cool.
5.In a bowl, beat together cream cheese and lemon curd. Spread one crepe with 2 tablespoons lemon cream. Place in pan, cheese side up. Repeat layers, finishing with a plain crepe. Fold plastic wrap over to cover. Press down gently. Chill at least 2 hours, until firm.
6.To make sauce: process berries, Grand Marnier and sugar in a food processor, until smooth. Transfer to a small saucepan; heat gently. Serve crepe cake in wedges, drizzled with sauce.
Batter can be made in a food processor. For a non-alcohol version, you could use orange juice in place of Grand Marnier.
Note
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