PEA AND TARRAGON CREPE CAKE WITH LEMON MASCARPONE AND RADISHES
serves / 6
1 cup peas
1 bunch tarragon leaves
1¼ cups buttermilk
1 tbsp extra-virgin olive oil
1 cup plain flour
Sea salt flakes and freshly ground white pepper
Finely grated zest and juice of 2 lemons
¼ bunch mint leaves, finely chopped 200ml cream, whipped to soft peaks Radish salad, to serve
Blanch peas in rapidly boiling salted water for a couple of minutes, then drain. Refresh in iced water. Combine with the tarragon, eggs, buttermilk and extra-virgin olive oil in a blender and puree until smooth. Transfer to a bowl, whisk in the flour and season generously with salt and pepper.
Cook ½ cup of batter at a time in a non-stick frying pan over a moderate heat for 1 minute each side to make crepes. Batter should make 12 crepes.
Stir the mascarpone, zest, juice and mint together, then fold in the cream. Place a crepe on a plate, then spread with 2 tbsp of mascarpone mix. Repeat to use all crepes and filling, finishing with a crepe.
Chill for 4 hours. Cut into wedges, then serve with radish salad.