Crepe Cake with Berries & Yoghurt

Serves 8-10

Time 1 hour 30 minutes plus refrigerating

Ingredients

2 cups milk

1 cup warm water

8 eggs

½ cup light olive oil or melted butter, plus extra for frying

2 cups plain flour

¼ cup coconut sugar

500g good quality thick vanilla yoghurt

250g fresh berries

Method

Add milk, water, eggs, and olive oil to a large mixing bowl and whisk together. Then add the flour and coconut sugar and whisk again. (Alternatively you can put all the ingredients into a blender and blitz). Cover the batter bowl and place in the fridge for an hour. Whisk again prior to cooking.

Heat a large fry or crepe pan on low to medium heat, add butter or light olive oil to lightly coat the pan. Spoon about ¼ cup mixture into the centre of the pan and work quickly to roll the pan so the crepe spreads evenly into a round shape. Cook for 2-3 minutes on one side, flip and cook a further 45 seconds on the alternate side. Transfer to a plate and repeat with all the remaining batter.

Once all the crepes are cooked and cooled, stack evenly, and place a plate, slightly smaller than the crepes, on the top of the stack. Trim around the edges to ensure the cake is round and even.

To assemble the cake, start with 1 base crepe and add ½ tbsp yoghurt, spread around the crepe, leaving about 1 cm on the edge to allow for spreading as the layers build. Repeat with remaining yoghurt and crepes.

Finish with a small amount of yoghurt spread over the top of the cake and decorate with fresh berries. Refrigerate for about an hour before serving. Dust the top of the cake with icing sugar if desired, then slice and serve.