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Crepe cake

Name: Crepe cake
Yield: 8
Ingredients: 1 ½ cups Cream; 2 Tbsp Icing sugar; ¾ cup Lemon curd; 12 Crepe, or thin pancakes (Main); 2 cups Raspberries (Main); ½ cup Pistachios, shelled and halved

for 8 people

Jan Bilton

Food writer and cookbook author.

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

1 ½ cups	Cream
2 Tbsp	Icing sugar
¾ cup	Lemon curd
12	Crepe, or thin pancakes (Main)
2 cups	Raspberries (Main)
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.