Crepe cakes are guaranteed to impress every time - and this lemon and ricotta version is no different!
325g bottle original crepe shake
Melted unsalted butter, for greasing
Quartered fresh strawberries, to serve
500g fresh ricotta
¾ cup icing sugar mixture
1 teaspoon finely grated lemon rind
½ cup thickened cream
½ cup caster sugar
1/3 cup lemon juice
50g unsalted butter, chopped
2 egg yolks
1 tablespoon cornflour
Prepare crepe shake according to bottle directions. Cooking one at a time, allow ¼ cup of batter for each crepe.
Heat a small, non-stick frying pan (base measures 16cm, top measures 20cm) over a medium to high heat. Lightly grease with butter. Pour batter into hot pan, swirling to cover base.
Cook for about 1 minute, or until light golden underneath. Turn over. Cook, for about 30 seconds to 1 minute, or until lightly browned. Transfer to a tray lined with baking paper. Repeat with remaining batter, re-greasing pan with butter as necessary, to make 12 crepes. Cool to room temperature.
To make filling, beat ricotta, sugar and rind in small bowl of an electric mixer until well combined. Add cream. Beat until smooth and thick.
Place one crepe on a large, round serving plate. Spread with 2 tablespoons filling. Repeat layering with remaining crepes and filling, finishing with a crepe. Refrigerate, covered, for at least 3 hours, or overnight.
To make lemon sauce, combine sugar, juice, butter and yolks in a medium saucepan. Add blended cornflour with ½ cup water. Whisk over a medium heat for about 3 minutes, or until boiling and thickened. Transfer to a heatproof jug.
To serve, drizzle some of the warm lemon sauce over crepe cake. Cut into wedges. Serve with strawberries and remaining warm sauce.
TIP! Crepe cake can be made up to one day ahead. Keep, covered in the fridge. Prepare sauce and pour over cake just before serving.