3/4 c. all-purpose flour
1/2 c. sugar
1/4 t. salt
1 1/4 c. whole milk, room temperature
3 large eggs, room temperature
1/2 T. pure vanilla extract
6 T. cold unsalted butter, melted plus more, melted for crepe pan
1/4 c. heavy cream to be whipped at the end for topping cake
MEYER LEMON CURD MOUSSE:
1 t. unflavored gelatin (from one 1/4 ounce envelope)
1 T. cold water
4 large eggs plus 6 large egg yolks
1 c. sugar
1 T. plus 2 t. finely grated Meyer lemon zest (from 2 lemons), plus
3/4 c. fresh Meyer lemon juice (5 to 6 lemons)
6 T. cold unsalted butter, cut into small pieces
1 c. heavy cream, whipped
1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
2. Lightly coat a 6-inch or 8-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 Tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe.
Continue layering crepes and mousse. (use about 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
5. Top crepe cake with whipped cream and if you can find them, candied lemon peel. DIRECTIONS FOR LEMON CURD MOUSSE:
1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, about 10-12 minutes.
3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set. at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using. Recipe adapted from Martha Stewart Magazine.