If you're keen to master an impressive crepe layer cake, Curtis' recipe has you covered.
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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.
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.
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.
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.
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.
Meanwhile, halve the reserved strawberries and toss with the icing sugar in a bowl. Set aside for 15 mins until liquid forms.
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.
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.
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