Crepe cake
( SERVES 8 )

Crêpes or thin pancakes are stacked together with whipped cream and lemon curd. I used Marcels Gluten-free Pancakes.
Ingredients
1½ cups | Cream |
2 Tbsp | Icing sugar |
¾ cup | Lemon curd |
12 | Crepe, or thin pancakes |
2 cups | Raspberries |
½ cup | Pistachios, shelled and halved |
Directions
- Whip the cream together with the icing sugar until thick. Fold in the lemon curd.
- Place one crêpe on a serving plate and spread with about 3 tablespoons of the whipped cream mixture. Place another crêpe on top and repeat until all the crêpes are in a stack. Leave the top cream-free.
- The stack may be covered and refrigerated for a day — or frozen.
- To serve, place on a flat plate. Top with the raspberries and pistachio nuts. Serve the cake cut into small wedges.
More cool Christmas desserts from Jan
https://www.eatwell.co.nz/recipe/15043/Crepe-cake/
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