Crepe Cake with Lemon Yoghurt Cream

Khanh Ong

Ingredients:

Crepe cake:

3/4 cup of warm water
1 cup of milk
1/3 cup of Jalna greek yoghurt
5 large eggs
1/3 cup of melted butter plus more for cooking
1 1/3 cup plain flour
3 tbsp caster sugar
a pinch of salt

Greek Yoghurt Lemon Cream:

1 cup Jalna greek yoghurt
2 tbsp honey
Zest and juice of 1 lemon
1 tsp vanilla bean paste

To Serve:

2 whole lemons ( thinly sliced on a mandolin)
Icing sugar

Method:

Crepe Cake:

Place all the ingredients in a blender to blend
Heat a large flat pan add a tiny bit of butter and ladle in 3 tbsp of batter and cook for 30 secs each side
Remove and set aside and repeat. Once crepe is cool start to stack.

Greek Yoghurt Lemon Cream:

In a large bowl mix all the ingredients.
Set aside to layer

To Serve:

Place one crepe down and spread a thin layer of lemon yoghurt cream on top
Place another crepe down and repeat stacking as you go.
Top with lemon slices and powdered sugar

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