This is a simple ‘cake’ to make and yet quite rich, so only a small slice is quite a treat.

For the crêpes:

  • 100g plain flour
  • 1 tablespoon of rapeseed oil
  • 2 eggs
  • 300ml milk

The filling:

  • 200g mascarpone
  • 200g ricotta
  • 2 tablespoons of honey
  • 100g strawberries
  • 100g raspberries
  • 100g blueberries
  • 100g blackberries
  • 1 tablespoon of vanilla extract

Method

Start with the flour in a large mixing bowl and make a well in the centre
Pour the eggs into the well one at a time
Whisk by hand or with an electric whisk, slowly widening the circle, so flour is introduced in a controlled manner
As it thickens, add the rest of the wet ingredients, one at a time, and continue
The second egg, the oil and finally the milk
Again, it’s worth adding this in stages, thoroughly whisking in more flour each time.
The next step is to rest the batter before frying. Just leave it undisturbed for about 30 minutes, in the fridge or on the worktop
If you find that, after resting, the batter pours too thickly, feel free to loosen it with a little more milk
Cook them on a crêpe make or in a pan – just spread the batter evenly by tilting the pan
Cook for one to two minutes, looking for a crispy edge and a rich golden colour on the underside, then flip it
The second side will cook in about half the time and will look quite different, because bubbles have formed on its surface, which blister when the pancake is turned over
Leave them to cool
For the filling: combine the ricotta, honey, mascarpone and vanilla and divide into two bowls
Add strawberries and raspberries into one bowl and mash together
Add blueberries and blackberries into the other bowl and mash
Layer the pancakes on a cake stand with fruit cream in between
Top with more fresh berries and serve immediately

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