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Crepe cake
( SERVES 8 )

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Crêpes or thin pancakes are stacked together with whipped cream and lemon curd. I used Marcels Gluten-free Pancakes.

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

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.