Creamy Lemon Crepe Layer Cake

Stir together flour, sugar and a pinch of salt in a bowl. Whisk together milk, eggs and 1 tbsp melted butter in another bowl then gradually pour into the dry ingredients, whisking to a smooth batter.

Heat a knob of butter in an 18cm (7in) frying pan and pour in a little batter, swirling the pan to cover base in an even layer. Cook for 1 minute each side until golden. Transfer to a plate and repeat until you have about 10 pancakes. Leave to cool, interleaved with baking paper.

Whisk together mascarpone, icing sugar, double cream and most of lemon zest to a soft cream. Swirl through 200g (7oz) lemon curd.

Place one pancake in the base of an 18cm (7in) loose-bottomed cake tin and spread evenly with 3 tbsp of the creamy mixture. Top with another pancake and repeat the stacking. Swirl remaining cream on top, then transfer to the fridge for at least 1 hour.

Drizzle over remaining lemon curd and scatter with remaining lemon zest just before serving.