PEA AND TAR­RAGON CREPE CAKE WITH LEMON MAS­CAR­PONE AND RADISHES

serves / 6

Stanthorpe Border Post - - TASTE -

In­gre­di­ents

1 cup peas

1 bunch tar­ragon leaves

2 eggs

1¼ cups but­ter­milk

1 tbsp ex­tra-vir­gin olive oil

1 cup plain flour

Sea salt flakes and freshly ground white pep­per

500g mas­car­pone

Finely grated zest and juice of 2 lemons

¼ bunch mint leaves, finely chopped 200ml cream, whipped to soft peaks Radish salad, to serve

Method

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.

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