Meyer Lemon Crepe Cake

1. 1

   Whisk together flour, sugar, and salt.

2. 2

   Whisk together eggs, milk, and vanilla.

3. 3

   Gradually pour milk mixture into flour mixture, and whisk until smooth.

4. 4

   Whisk in butter; pour mixture through a sieve to remove lumps.

5. 5

   Refrigerate at least 2 hours up to overnight, in an airtight container.

6. 6

   Lightly butter a crepe pan or skillet and heat over medium until it just smokes.

7. 7

   Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.

8. 8

   Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.

9. 9

   Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).

10. 10

    To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.

11. 11

    Refrigerate about an hour.

12. 12

    Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.