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.