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Correo Electrónico
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Ingredientes
- 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
View Full Recipe at Pots and Pins
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