Lemon crepe cake

  • 30 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print


Lemon crepe cake
  • 1 2/3 cup plain flour, sifted
  • 1 tablespoon caster sugar
  • 600 millilitre milk
  • 3 eggs, lightly beaten
  • 2 tablespoon oil
  • 1 1/2 cup spreadable cream cheese
  • 2/3 cup lemon curd spread
Raspberry sauce
  • 300 gram packet frozen raspberries
  • 2 tablespoon grand marnier
  • 1 tablespoon caster sugar


Lemon crepe cake
  • 1
    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, then set aside at room temperature for 30 minutes.
  • 3
    Spray a 20cm crepe pan with oil and place on a medium heat.
  • 4
    Pour 1/4 cupfuls of batter into pan, swirling to coat base, pouring excess back into jug. Cook for 1 minute, each side, until light golden. Transfer to a plate and repeat with remaining mixture. Allow to cool.
  • 5
    Beat together cream cheese and lemon curd. Spread one crepe with 2 tablespoons lemon mixture. Place in springform pan. cheese-side up. Repeat layers, finishing with a plain crepe. Fold plastic wrap over to cover. Press down gently and chill for at least 2 hours, until firm.
  • 6
    For the raspberry sauce, process berries, Grand Marnier and sugar in a food processor, until smooth (strain, if liked). Transfer to a small saucepan and heat gently. Serve crepe cake in wedges, drizzled with sauce.

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