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Home > Recipes > Crepe cake

Crepe cake
( SERVES 8 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Crepe cake

No ratings yet

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

  1. Whip the cream together with the icing sugar until thick. Fold in the lemon curd.
  2. 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.
  3. The stack may be covered and refrigerated for a day — or frozen.
  4. 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

  • Rolled chocolate pavlova
  • Mango cheesecake
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https://www.eatwell.co.nz/recipe/15043/Crepe-cake/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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