Grate the zest from the clementines and squeeze the juice with our Citrus Juicer (you should have 50ml Clementine juice). Add the ricotta and the honey and mix together well.

Combine the cake flour, salt and baking powder in a large bowl.

Beat the eggs and milk together in a separate bowl.

Gradually add the dry ingredients to the milk and egg mixture, beating constantly.

Beat in the cream, oil and brandy. Thin with a tablespoon or two of water if batter is too thick.

Preheat a Le Creuset Crepe pan and grease lightly with oil. Pour a thin layer of the crepe batter into the pan, tilting it to cover the whole base of the pan.

Fry the crepe lightly until golden brown and then flip over gently with a turner or a spatula and fry the other side.

Continue this process until all the crepe batter has been used. You need 7 perfect crepes. Stack the crepes on a plate to cool down.

Put the sugar and clementine juice in a Le Creuset 16cm 3-ply Stainless Steel Saucepan until the sugar has melted and the syrup turns into a light golden caramel. Allow to cool slightly before using it. If it becomes too thick to drizzle, heat it again gently.

Set ½ the syrup aside for the top of the cake.

Assemble the layers by spreading 1/5 of the ricotta filling on a crepe and drizzling over a little syrup. Place another crepe on top and repeat the process. Repeat this layering with the remaining 5 crepes.

Place the pile of filled and stacked crepes onto a cake stand or on a pretty plate.

Drizzle the remaining clementine syrup over the stacked crepes and serve