Meyer Lemon Crepe Cake Recipe - (4.3/5)

Ingredients

• 1 1/2 cups Pamela's Artisan Flour Blend
• 1 cup sugar
• 1/2 teaspoon salt
• 2 1/2 cups milk, room temperature
• 6 large eggs, room temperature
• 1 tablespoon vanilla
• 12 tablespoons melted butter, 1 1/2 sticks, plus more for the pan
• 1/4 cup heavy cream, whipped
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 4 large eggs plus 6 large yolks
• 1 tablespoon plus 2 tsp Meyer lemon zest, about 2 lemons
• 3/4 cup Meyer lemon juice, about 5 to 6 lemons
• 6 tablespoons butter-cold, cut in small pieces
• 1 cup heavy cream, whipped
• 1 cup water
• 2 Meyer lemons-sliced 1/4" thick, seeds removed