Meyer Lemon Crepe Cake

"The cake is actually formed with crepes with the lemon cream as a filler. All is topped with whipped cream. The filling is recipe #415942. Times do not reflect refrigerating time."
photo by a user photo by a user
Ready In:
1 cake




  • Whisk together flour, sugar, and salt.
  • Whisk together eggs, milk, and vanilla.
  • Gradually pour milk mixture into flour mixture, and whisk until smooth.
  • Whisk in butter; pour mixture through a sieve to remove lumps.
  • Refrigerate at least 2 hours up to overnight, in an airtight container.
  • Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
  • Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
  • Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
  • 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).
  • 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.
  • Refrigerate about an hour.
  • Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

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