This recipe is from Martha Stewart magazine. I have yet to make it but they say it is easier than you might think. Looking at the steps, I might have to carve out a free weekend just to try it out and I'll let you know how it goes. I'm no Martha!
3/4 C. All Purpose Flour
1/2 C. Sugar
1/4 tsp. Salt
1 1/4 Whole Milk at room temperature
3 Lg. eggs at room temperature
2 tsp. Vanilla Extract
6 Tb. Butter, cold & unsalted, melted
Meyer Lemon Curd, recipe below
Whipped Cream, as desired
Candied Meyer Lemons, recipe below
Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla in a separate bowl. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container, discarding any lumps. Refrigerate 2 hours or overnight.
Lightly coat a 6" crêpe pan or non-stick skillet with butter over medium heat. Remove from heat and pour 2 Tb. of batter into center of pan. Swirl to cover bottom of pan. Reduce heat to med-low and return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
Slide crêpe onto and overturned plate. Repeat with remaining batter, coating pan with butter as needed. Stack crêpes and let cool.
To make the cake, place 1 crêpe on a flat serving dish and spread about 1/4 cup of lemon curd mousse onto crêpe. Top with another crêpe and continue layering. Use 15 crêpes total ending with a crêpe on top. Refrigerate for one hour.
Top crêpe cake with whipped cream and candied lemons.
Take pictures and let me know how it went!
Meyer Lemon Curd Mousse
1 tsp. unflavored gelatin
1 Tb. cold water
4 Large Eggs
6 Large Egg Yolks
1 C. Sugar
1 Tb. plus 2 tsp. finely grated lemon zest (preferably from Meyer lemons)
3/4 C. Meyer lemon juice
6 Tb. Butter, cold & unsalted, cut into small pieces, room temperature
1 C. Heavy Whipped Cream
Sprinkle the gelatin over water and let stand for 5 minutes until softened. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over med-low heat for 8-10 minutes. The mixture should be thick enough to coat the back of a wooden spoon.
Remove from heat and add gelatin mixture until combined. Add butter in small amounts until smooth.
Strain through a fine sieve into a bowl pressing with a rubber spatula to remove any large curds. Discard any bits of gelatin or egg. Press a piece of plastic wrap directly onto the surface of the mousse and refrigerate for 2 hours or overnight.
Remove from refrigerator and fold in the whipped cream. Refrigerate for 1 hour and stir before using. Mouse can be refrigerated for up to 3 days.
Candied Meyer Lemons
1 C. Sugar
1 C. Water, filtered
2 Meyer Lemons, unpeeled & sliced 1/4" thick
Bring sugar and water to a boil in a large saucepan. Heat until sugar dissolves. Add lemons and cover surface with parchment. Reduce heat to med-low and simmer gently until rinds are translucent, about 30 minutes. Remove from heat and let lemons cool in syrup.
Use a slotted spoon and remove lemons to a wire rack with a rimmed cookie sheet placed underneath. Let stand to remove excess syrup.
Use for lemon crépe cake or over ice cream or yogurt.
