Lemon and caramel crêpe cake recipe

Ingredients

• 250 ml plain (all-purpose) flour
• 1 pinch salt
• 2 tbsp caster (superfine) sugar
• 4 free-range eggs, beaten
• 50 g melted butter, plus extra for cooking
• 500 ml semi-skimmed milk
• 6 tbsp cold water
• 250 g full-fat soft cheese, fresh soft goats' cheese or mascarpone cheese
• 300 ml carton double (heavy) cream
• 1/2 tsp vanilla essence
• 4 tbsp golden caster (superfine) sugar
• 12 large French crêpes
• 175 g lemon curd (we like Bonne Maman Lemon Curd)
• 1 pinch lemon shreds, to decorate