819. Lemon Curd Crepe Cake

A crepe cake is basically stacked crepes layered with something delicious. That something delicious can be plain jarred jam, or heightened to the levels of lemon curd or dulce de leche.
So the "cake" is the result of assembling two separate recipes: my no-rest crepes, and my one-pot lemon curd. A few words to the wise for best results: make sure the crepes are completely 100% cooled before stacking, and once stacked, let chill to firm up in the refrigerator for two or more hours.

Ingredients:

No-Rest Crepes:
3 cups flour
3 eggs
3 Tbsp sugar
1/2 tsp salt
4 1/2 cups milk

Lemon Curd:
1 cup sugar
1 Tbsp finely grated lemon zest
2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 tsp salt
125g butter, cut into 1/2-inch pieces

Method:

In a blender, put all the pancake ingredients (starting with the liquids first) and blend until smooth.
Heat a nonstick pan of the same diameter you want your cake (9inch is good)) over medium heat. You might need to lower the temperature later.
Using a tissue immersed in oil, rub the pan to barely cover in oil.
Once the pan is hot, take a small ladle-full (about 1/3 cup) of batter and pour in the pan, twirling pan to allow the batter to cover the base.
Once the surface has dried out and the edges of the pancake start to lightly brown, you can remove them and repeat the process until all the batter is used up.
Let the pancakes cool completely before stacking with the curd.
Once both the pancakes and the curd are cold, spread about a tablespoon of the curd over the surface of a pancake, cover with another pancake and repeat until you have a stacked cake.
Chill for at least 2 hours or overnight to firm it up and serve chilled.

*Note: if you want a less casual look for this cake with a sharp circular shape, you can like the rim of a springform pan with plastic wrap before stacking the crepe pancake in it. Chill in the tin's rim the unmold just before serving.

To make the curd: put all the curd ingredients in a medium saucepan, whisking to combine. Cook 5-7 minutes, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan (do not boil). Remove and pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

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