Lemon Crepe Cake

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Recipe's preparation

Place
all ingredients into TM bowl and blend for 20-30
seconds on speed 6.





Allow
mixture to stand for at least 20 minutes.





Heat
shallow crepe pan, butter the pan with a very small amount of butter and pour
batter into hot pan. Never pour batter into unheated pan as it will stick. Turn
over once edges start to lift.

Whilst
still warm, layer crepes or pancakes with lemon butter into a spring form cake
tin with approximately the same diameter as your crepe pan. Press down firmly
and refrigerate with weight on top until completely cold. Remove from pan to serve
in wedges with whipped cream or mascarpone and fresh berries or fresh fruit of
choice.