- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- 1 serve veg or fruit
If you're keen to master an impressive crepe layer cake, Curtis' recipe has you covered.
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + 1 1/2 hours chilling time
Ingredients
- 1 1/4 cups (310ml) full-cream milk
- 1/2 cup (125ml) thickened cream
- 2 extra-large free-range eggs
- 1 cup (150g) plain flour
- 1/4 cup (55g) caster sugar
- 2 tsp finely grated lemon rind
- 1/4 tsp sea salt flakes
- 30g unsalted butter, at room temperature
- 750g strawberries
- 1/3 cup (45g) pistachios, toasted, finely chopped
- 2 tbs icing sugar mixture
Mascarpone cream
- 2 cups (500ml) thickened cream
- 250g mascarpone
- 1 1/2 cups (240g) icing sugar mixture, sifted
- 2 tsp finely grated lemon rind
- 1/2 tsp sea salt flakes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a blender, combine milk, cream, eggs, flour, caster sugar, lemon rind and salt and blend until smooth. Place in the fridge for 30 mins to chill.
Step 2
Heat a 20cm non-stick frying pan over medium heat. Dab some paper towel in the butter and wipe over the base of pan. Pour 1/4 cup (60ml) batter into the pan, swirling to coat the base. Cook for 11/2 mins or until edges curl up slightly and are golden. Using a spatula, gently loosen the edges and carefully turn the crepe over. Cook for 1 min or until the bottom begins to brown.
Step 3
Transfer the crepe to a large wire rack to cool (as crepes cool, they can be stacked on a plate). Repeat with the remaining batter, wiping the pan with butter as needed, until you have 12-15 crepes.
Step 4
To make the mascarpone cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, icing sugar, lemon rind and salt on medium speed for 4 mins or until firm peaks form. Reserve one-quarter of the strawberries. Thinly slice the remaining strawberries.
Step 5
Place 1 crepe on a plate or cake stand and spread evenly with 1/4 cup (60ml) mascarpone cream. Arrange a layer of sliced strawberries over the mascarpone cream and top with another crepe. Spread 1/4 cup (60ml) mascarpone cream over the crepe and sprinkle with 2 tsp pistachio. Continue layering the remaining crepes, mascarpone cream, sliced strawberries and pistachio, alternating between strawberries and pistachio and finishing with a crepe. Spread the remaining mascarpone cream over the cake top. Place cake in the fridge to chill for 1 hour or overnight.
Step 6
Meanwhile, halve the reserved strawberries and toss with the icing sugar in a bowl. Set aside for 15 mins until liquid forms.
Step 7
Spoon the strawberry mixture over the cake top and drizzle with the liquid. Sprinkle with remaining pistachio. Using a sharp knife, slice the cake into wedges and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Blueberries and raspberries are great substitutes for the strawberries. You can also use chopped almond or walnut instead of the pistachio.
Clever storage: You can make the crepes up to 3 days ahead. Wrap in foil before refrigerating to stop them drying out.
Curtis Stone’s strawberry and pistachio crepe layer cake
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + 1 1/2 hours chilling time
Ingredients
- 1 1/4 cups (310ml) full-cream milk
- 1/2 cup (125ml) thickened cream
- 2 extra-large free-range eggs
- 1 cup (150g) plain flour
- 1/4 cup (55g) caster sugar
- 2 tsp finely grated lemon rind
- 1/4 tsp sea salt flakes
- 30g unsalted butter, at room temperature
- 750g strawberries
- 1/3 cup (45g) pistachios, toasted, finely chopped
- 2 tbs icing sugar mixture
Mascarpone cream
- 2 cups (500ml) thickened cream
- 250g mascarpone
- 1 1/2 cups (240g) icing sugar mixture, sifted
- 2 tsp finely grated lemon rind
- 1/2 tsp sea salt flakes
Description
If you're keen to master an impressive crepe layer cake, Curtis' recipe has you covered.
Method
Step 1
In a blender, combine milk, cream, eggs, flour, caster sugar, lemon rind and salt and blend until smooth. Place in the fridge for 30 mins to chill.
Step 2
Heat a 20cm non-stick frying pan over medium heat. Dab some paper towel in the butter and wipe over the base of pan. Pour 1/4 cup (60ml) batter into the pan, swirling to coat the base. Cook for 11/2 mins or until edges curl up slightly and are golden. Using a spatula, gently loosen the edges and carefully turn the crepe over. Cook for 1 min or until the bottom begins to brown.
Step 3
Transfer the crepe to a large wire rack to cool (as crepes cool, they can be stacked on a plate). Repeat with the remaining batter, wiping the pan with butter as needed, until you have 12-15 crepes.
Step 4
To make the mascarpone cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, icing sugar, lemon rind and salt on medium speed for 4 mins or until firm peaks form. Reserve one-quarter of the strawberries. Thinly slice the remaining strawberries.
Step 5
Place 1 crepe on a plate or cake stand and spread evenly with 1/4 cup (60ml) mascarpone cream. Arrange a layer of sliced strawberries over the mascarpone cream and top with another crepe. Spread 1/4 cup (60ml) mascarpone cream over the crepe and sprinkle with 2 tsp pistachio. Continue layering the remaining crepes, mascarpone cream, sliced strawberries and pistachio, alternating between strawberries and pistachio and finishing with a crepe. Spread the remaining mascarpone cream over the cake top. Place cake in the fridge to chill for 1 hour or overnight.
Step 6
Meanwhile, halve the reserved strawberries and toss with the icing sugar in a bowl. Set aside for 15 mins until liquid forms.
Step 7
Spoon the strawberry mixture over the cake top and drizzle with the liquid. Sprinkle with remaining pistachio. Using a sharp knife, slice the cake into wedges and serve immediately.