Lemon Crepe Stack
Serves six | Prep 10 mins.
400g pkt frozen crepes, thawed
1 1/4 cups smooth ricotta cheese
2/3 cup lemon curd
1 tsp icing sugar, to dust
1. Place 1 crepe onto a serving plate. Spread with 2 tbsp ricotta then 1 tbsp lemon curd. Spread another crepe with ricotta and curd and place on top of the first crepe. Repeat with 5 more crepes.
2. Place the last crepe on top of the stack, arrange a few strawberries on top and dust with icing sugar. Cut into wedges and serve with remaining strawberries on the side. Enjoy!