CREPES

• In a bowl, whisk together the egg, milk, sugar, and salt until no more bits of egg whites are floating around
• Slowly stream melted butter into the egg mixture, whisking constantly
• Add in all the sifted flour and whisk until just combined. Don’t over-whisk, you want a nice loose batter (not thick like pancakes).
• Cover and let sit on the counter for 30 minutes or in the fridge overnight
• Place a non-stick frying pan over medium heat and add a piece of the 25g butter and swirl around until the pan is nicely coated
• Add a decent spoonful of batter into the pan and quickly swirl around until it coats the bottom of the pan in a nice, thin, even layer. Don’t pour too much batter into the pan otherwise, you will have a thicker crepe. You want these to be paper thin.
• Look for no wet batter on top and then using a pallet knife, check to make sure the underneath looks golden brown before folding it in half and removing it from the pan.
• Unfold onto a clean plate to cool.
• Repeat until all batter is used. If you make crepes about six inches wide, you should get around eight crepes.
• Once crepes have time to cool, stack them evenly one on top of the other.
• Using your cutter, press down evenly to cut three sets of eight stacks of crepes.
• Peel each layer apart and place onto a plate

RASPBERRY SAUCE

• Place frozen raspberries in a pot over low heat. Stir until softened and juices begin to release.
• Pour in your sugar and lemon juice, and stir to combine. Continue stirring until the sugar has dissolved.
• Remove from heat and pour into a tall container (that your immersion blender can fit all the way to the bottom). Using your immersion blender, pulse until the mixture is mostly pulpy with no chunks.
• Pour the mixture into a bowl through a fine-mesh strainer, scraping the bottom of the container to grab any excess sauce.
• Store airtight in the fridge for 1-2 weeks, and in the freezer for up to 6 months.

WHIPPED CREAM

• Combine all ingredients together in a bowl. Using a whisk or a mixer whip your cream until lightly fluffy

LEMON CURD

• Make this recipe for homemade lemon curd, just cut it in half (unless you need a lot of lemon curd). You will still have some leftover, just store it in an airtight container in the fridge or freezer.

ASSEMBLY

• Going layer by layer, place one of your cut crepe circles on a plate, add a layer of lemon curd, and smooth out, leaving a lip of space around the edge to avoid runoff. Add another crepe circle followed by a layer of raspberry sauce. Add another crepe circle followed by whipped cream. Repeat until all crepes have been used. Top with a layer of whipped cream.