Crepe Cake With Lemon Cream

1. 1

   Mix milk, eggs, add the flour.

2. 2

   Add the oil and a pinch of salt.

3. 3

   Let the dough rest for 1 hour.

4. 4

   Cook 12 crepes in a lightly greased pan. Set aside

5. 5

   Pour the sugar, whole eggs, egg yolks, juice, and zest in a saucepan.

6. 6

   Mix and bring to a boil over low heat, stirring constantly until thickened. Upon first boil, add the butter all at once, and mix quickly.

7. 7

   If there are pieces of cooked egg whites in the mixture, sieve curd to obtain a smooth result. Allow the curd to cool.

8. 8

   Add 4 tablespoons of mascarpone, and mix to obtain a smooth cream.

9. 9

   Line a loaf pan with plastic wrap.

10. 10

    Cut 1 crepe to the size of the pan, and place in pan.

11. 11

    Cover with a thin layer of lemon cream.

12. 12

    Repeat until pan is full, finishing with a crepe. (Set aside 1 tablespoon of lemon cream).

13. 13

    Cover with plastic wrap, and refrigerate for at least 3 hours.

14. 14

    Sprinkle with sugar, spread on remaining with lemon cream. Use blow torch to lightly brown.

* Per serving · 4 servings · Values may vary.