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“The cake is actually formed with crepes with the lemon cream as a filler. All is topped with whipped cream. The filling is Meyer Lemon Curd Mousse. Times do not reflect refrigerating time.”
READY IN:
45mins
SERVES:
10-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together flour, sugar, and salt.
  2. Whisk together eggs, milk, and vanilla.
  3. Gradually pour milk mixture into flour mixture, and whisk until smooth.
  4. Whisk in butter; pour mixture through a sieve to remove lumps.
  5. Refrigerate at least 2 hours up to overnight, in an airtight container.
  6. Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
  7. Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
  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. 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. 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. Refrigerate about an hour.
  12. Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

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