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Passionfruit and Lemon Curd Crepe Cake

 Tender crepes and tangy, creamy curd.  Mmmmmm!


You will need:



  • 30g butter
  • pinch salt
  • 1 1/2 cups milk
  • 2 eggs
  • 150g plain flour, sifted


Prepare the filling mixture first... Mix a jar (270 g) of Cuisinescene Passionfruit and Lemon Curd with 4-5 tablespoons of plain yoghurt or creme fraiche until smooth and evenly mixed. Put in the fridge to keep cool and thicken.

Now make your crepes.  Stephanie Alexander's classic recipe works well...

  1. Warm butter, salt and milk until butter has melted.
  2. Lightly whisk eggs and add to warm liquid.
  3. Put flour into a basin and make a well. Pour in eggs and work in flour, then tip in liquid and whisk until smooth.
  4. Heat a frying pan and wipe with butter before adding first ladle (1/3 cup) of crepe batter. It should almost 'slide' on the pan and bubble at edges.
  5. After approx 1 minute, flip the crepe and finish cooking (approx 45 seconds) until the surface is lightly browned.
  6. Transfer to a paper towel to soak up any excess moisture/butter and then to a plate to cool. Repeat until all batter is used, stacking the crepes on the plate.

To assemble the cake,  simply put a crepe on a decorative plate, spread with curd/crème mixture, top with another crepe, repeating till all the crepes are used. Cover with plastic filme and refrigerate for an hour or two.

To serve, decorate with berries, lemon zest or passionfruit pulp and sift over some icing sugar. Slice a piece of 'cake' for each person.

Note it can be tricky to slice this dessert without squashing the cake. Use a serrated knife rinsed in hot water between slices or - even better - an electric bread knife.

"We've run out of the Red Wine Vinaigrette and our customers are getting desperate - send more! - Penny, professional caterer