How to make it

  • remember about patience, this cake is worth it...
  • whisk together flour, sugar, salt, in a large bowl
  • whisk together milk, eggs, and vanilla in a med. bowl
  • gradually add milk mixture to the flour mixture,whisk whisk whisk until it's very smooth(no lumps)
  • refrigerate at least 2 hours, or overnight
  • lightly coat a 6" crepe pan, or nonstick skillet, with butter
  • Heat over medium until just starting to smoke
  • remove from heat, pour about 2 tblsp. batter into center;
  • swirl to cover the bottom of pan
  • reduce heat to med-low, return pan to heat.
  • cook until edges are golden and the center is dry, about 30 sec. per side, slide crepe onto an overturned plate.
  • repeat with remaining batter, coating pan with butter as needed, and stacking the crepes. let them cool.( calls for 15 crepes)
  • for mousse:
  • sprinkle gelatin over the water, let stand until softened, about 5 min.
  • whisk together eggs, yolks in a small saucepan
  • whisk in sugar, zest and juice
  • cook, whisking constantly, over medium low heat, until mixture is thick enough to coat the back of a wooden spoon, about 8-10 min.
  • remove from heat, add gelatin, stirring constantly until gelatin dissolves
  • add butter one piece at a time, stirring after each addition until smooth
  • strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible, discard any undissolved gelatin or bits of egg.
  • lay plastic wrap directly on the top of the curd(prevents a skin from forming), and refrigerate at least 2 hrs. or overnight
  • stir the curd, gently fold in the whipped cream.
  • refrigerate at least 1 hr.,stir before using
  • take heart, you're almost done
  • place 1 crepe on a flat serving dish,
  • spread about 1/4 c. of the mousse on the crepe
  • continue layering crepes and mousse
  • end with a crepe for the top layer
  • garnish with whipped cream
  • really enjoy because this took a while.

Reviews & Comments 8

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    " It was excellent "
    chef_irish ate it and said...
    Beautiful...Thanks for this Post!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~LOVELY~ "5"FORK!!!!! Recipe~
    If you LOVE Lemons~ you will LOVE this Cake!
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    My better half loves Crepe Cakes. This variation looks good as well. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    Oh boy, this looks delicious. I just have to try this. 5 forks
    Was this review helpful? Yes Flag
  • bigcookiedude 8 years ago
    Wow...this looks amazing! I'll muster every bit of patience I have to try this one. Thanks for sharing!
    Was this review helpful? Yes Flag
  • hopscotch 8 years ago
    Lovely millefoglie, which is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style, or as displayed in this scrumcious crepe - very nice andie.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Ohmigoodness.....this is sublime. Layered crepes as a cake, I know I've had one with a vanilla custard...making it with lemon would be so over the top. Imagine this on your Easter table. Wow!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    bostyn ate it and said...
    Wow that is incredible!! Must have taken a bit of patience just to type it out! You get an 'E' for effort!! High 5!!!
    Was this review helpful? Yes Flag

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