Bright, citrus flavor. A little unexpected. A lovely, light dessert for Summer months.
MOUSSE:
4 eggs
4 egg yolks
1 cup granulated sugar
1 tablespoon minced lemon zest
1 tablespoon minced lime zest
1 tablespoon minced lemon zest
1/4 cup strained fresh lemon juice
1/4 cup strained fresh lime juice
1/4 cup strained fresh orange juice
pinch of salt
4 tablespoons butter, cubed
1 cup heavy cream, whipped
CREPES:
4 eggs
2-1/2 cups whole milk
2 cups all-purpose flour
1/4 cup granulated sugar
4 tablespoons melted unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
melted unsalted butter
FOR SERVING:
sweetened 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-degrees F, 8-10 minutes. Immediately pour and press curd through a fine-mesh 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 crepes:
Blend eggs, milk, flour, sugar, butter, vanilla, and salt in a blender until ingredients are thoroughly combined.
Cover batter and chill at least 1 hour, or up to 24 hours. (This allows the batter to rest so that the flour can hydrate and the gluten can relax).
Heat a crepe pan over medium for 2-3 minutes. Brush bottom and sides with melted butter. Measure 1/4 cup batter; pour it to one side of the pan. Immediately twirl the pan to coat bottom with batter.
Cook crepe until edges begin to just brown, about 1 minute. Loosen crepe around the edge with a heatproof spatula, flip, and cook 20-30 seconds more. Transfer crepe to a wire rack to cool.
Continue cooking crepes, coating pan with melted butter for each. Stack crepes, layering parchment between layers.
Place one crepe on a flat serving dish. Spread 1/4 cup mousse to cover crepe using the back of a spoon; top with another crepe. Continue layering mousse and crepes, ending with a crepe.
Refrigerate cake until firm, about 1 hour. Top cake with whipped cream and citrus slices.