Crêpe Cake

with triple-citrus mousse

Crêpe batter can also be made in a blender — process all the ingredients on high speed for 10 seconds, scrape down the sides, then blend 10 seconds more.

Makes 12 servings

Total time: 11/ hours + resting

FOR THE MOUSSE, WHISK:

4 4 1 1

1/4

FOR THE CRÊPES, BLEND:

4 21/ 2

2

1/4

4

1 1/2 eggs egg yolks cup granulated sugar

Tbsp. each minced lemon, lime, and orange zest cup each strained fresh lemon, lime, and orange juice

Pinch of salt

Tbsp. unsalted butter, cubed cup heavy cream, whipped eggs cups whole milk cups all-purpose flour cup granulated sugar Tbsp. melted unsalted butter or vegetable oil tsp. pure vanilla extract tsp. kosher salt

Melted unsalted butter Whipped cream

Citrus slices

For the mousse, whisk together eggs and egg yolks; add sugar and whisk until combined. Stir in zests, juices, and salt.

Transfer egg mixture to a saucepan (with a stainless-steel interior). Add butter and cook over medium-low heat, stirring constantly, until curd thickens and a thermometer registers 170°, 8–10 minutes. Immediately pour and press curd through a finemesh sieve; discard solids. Cover surface of curd with plastic wrap to prevent a skin from forming; refrigerate until set, at least 2 hours or overnight. Fold whipped cream into curd to form mousse just before assembling.

For the crêpes, blend eggs, milk, flour, sugar, butter, vanilla, and salt in a bowl with a hand mixer on low speed. Scrape down sides of bowl and mix on high speed until ingredients are thoroughly combined, about 10 seconds.

Cover batter and chill at least

1 hour, or up to 24 hours.

Heat a 10-inch nonstick skillet over medium 2–3 minutes. Brush bottom and sides of skillet with melted butter. Measure 1/4 cup batter; pour it to one side of the skillet. Immediately twirl skillet to coat bottom with batter.

Cook crêpe until edges begin to brown, about 1 minute. Loosen crêpe around edge with a heatproof spatula. Gently pick up crêpe with your fingers, and flip it; cook 20–30 seconds more. Transfer crêpe to a wire rack to cool. Continue cooking crêpes, coating pan with melted butter for each. (Stack crêpes, layering parchment between layers.)

Place one crêpe on a flat serving dish. Spread 1/4 cup mousse to cover crêpe using the back of a spoon; top with another crêpe. Continue layering mousse and crêpes, ending with a crêpe. Refrigerate cake until firm, about 1 hour. Top cake with whipped cream and citrus slices.

Per serving: 392 cal; 21g total fat (12g sat); 234mg chol; 159mg sodium; 41g carb (1g fiber, 24g total sugars); 9g protein