Meyer Lemon Crepe Cake

Directions

1. 1
   Whisk together flour, sugar, and salt.
2. 2
   Whisk together eggs, milk, and vanilla.
3. 3
   Gradually pour milk mixture into flour mixture, and whisk until smooth.
4. 4
   Whisk in butter; pour mixture through a sieve to remove lumps.
5. 5
   Refrigerate at least 2 hours up to overnight, in an airtight container.
6. 6
   Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
7. 7
   Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
8. 8
   Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
9. 9
   Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
10. 10
    To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
11. 11
    Refrigerate about an hour.
12. 12
    Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.