Meyer Lemon Cream Crepe Cake... Recipe

Ingredients

• Meyer Lemon Crepe Cake - Adapted From Martha Stewart Living Magazine 2010
• 3/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/4 cups whole milk, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 6 tablespoons cold, butter, melted, plus more for the pan
• Meyer Lemon Cream:
• 4 large eggs, plus 6 egg yolks
• 1 cup sugar
• zest of two meyer lemons
• juice from 5 to 6 meyer lemons, enough to equal 3/4 cup
• 6 tablespoons cold butter, cut into small pieces
• Topping:
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla
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