Crepe Cake With Lemon Cream

• 3 9/16 cups milk
• 5 eggs
• 2 3/8 cups flour
• 2 tablespoons oil
• salt
• 4 lemons juice organic, and zest
• 4 whole eggs
• 6 egg yolks
• 3/4 cup sugar
• 5/8 cup butter diced

1. Mix milk, eggs, add the flour.
2. Add the oil and a pinch of salt.
3. Let the dough rest for 1 hour.
4. Cook 12 crepes in a lightly greased pan. Set aside
5. Pour the sugar, whole eggs, egg yolks, juice, and zest in a saucepan.
6. Mix and bring to a boil over low heat, stirring constantly until thickened. Upon first boil, add the butter all at once, and mix quickly.
7. If there are pieces of cooked egg whites in the mixture, sieve curd to obtain a smooth result. Allow the curd to cool.
8. Add 4 tablespoons of mascarpone, and mix to obtain a smooth cream.
9. Line a loaf pan with plastic wrap.
10. Cut 1 crepe to the size of the pan, and place in pan.
11. Cover with a thin layer of lemon cream.
12. Repeat until pan is full, finishing with a crepe. (Set aside 1 tablespoon of lemon cream).
13. Cover with plastic wrap, and refrigerate for at least 3 hours.
14. Sprinkle with sugar, spread on remaining with lemon cream. Use blow torch to lightly brown.

milk, eggs, flour, oil, salt, lemons juice organic, eggs, egg yolks, sugar, butter

Taken from www.yummly.com/recipe/Crepe-Cake-with-Lemon-Cream-781976 (may not work)