Step 1

In a blender, combine flour, eggs, milk and water. Pulse for 10-20 seconds – until blended well, add butter and blend. Place the crepe batter in the refrigerator for 1 hour to rest (this is when your bubbles in the batter will dissipate so you don’t have little holes in your crepe). The batter will keep in the fridge for up to 48 hours.

Step 2

Heat a small non-stick pan on medium heat. Pour approx. 2 Tablespoons of the batter into the center of the pan and swirl the pan to spread evenly and create a circle as best as possible (if you have a crepe spreader you can use that as well). Cook for approx. 30-40 seconds and flip. You should see the edges of the crepe slightly curl up. Cook for another 30 seconds and remove from the heat, laying them out flat so they can cool. Continue until all of the batter is gone.

Step 3

In a small bowl, mix your ricotta cheese with 3 teaspoons of the lemon juice and 1 teaspoon of lemon rind. Set aside.

Step 4

In a separate bowl, whip whipping cream until light and fluffy. Add icing sugar and the other 3 teaspoons of lemon juice. Whip until blended. Fold in the other teaspoon of the lemon rind. Remove approx. 1 tablespoon of the whipping cream mixture and add it to the ricotta mixture, fold to combine.

Step 5

Working on either a cake board or your serving tray/cake stand add a dollop of whipping cream in the centre, place a crepe on top and press down. This is to start your base and to make sure your cake doesn’t slide around.

Step 6

Spread a small layer of lemon ricotta to the top of your first crepe, about 2 teaspoons, leaving about ½ an inch from the border. Place another crepe on top. Now spread a small layer of lemon cream, 2 teaspoons, leaving about ½ an inch from the border. Continue layering and alternating ricotta and cream until you reach your last crepe. Leave the top crepe plain and dust with icing sugar.

Step 7

Serve crepe cake with the extra lemon cream, fresh raspberries and maple syrup.