This post appears in the Editors Ask: Mother's Day challenge.

Today my gift is sharing a recipe that speaks “Mothers Day” – a lovely Lemon Crepe Torte, oozing deliciousness, stacked with many layers, standing regal, and able to be shared with many!

Cheers my friends, happy flipping, stacking and smacking! Happy Mother’s Day!

Lemon Crepe Torte

First flip the crepes

Crepes:

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/2 cup clarified butter

Directions:

Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, vanilla, and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.

TIP: One of the keys to success is to let the batter sit in the refrigerator at least 30 minutes before making crepes.

Where did I find my first crepe recipe – “Joy of Cooking”… a very long time ago!

Lemon Mousse

1 tsp. unflavored gelatin
2 Tbls. cold water
4 large eggs + 6 large yolks
1 c. sugar
2 Tbsp finely grated lemon zest
3/4 c. lemon juice
6 Tbls. butter|
1 c. heavy cream, whipped

For mousse: sprinkle gelatin over the water, let stand until softened, about 5 min. whisk together eggs, yolks in a small saucepan, whisk in sugar, zest and juice. Cook whisking constantly, over medium heat, until mixture is thick enough to coat the back of a wooden spoon, about 8-10 min., remove from heat. Add gelatin, stirring constantly until gelatin dissolves, add butter one piece at a time, stirring after each addition until smooth. (the curd can be strained for a velvet smoothness to remove egg or gelatin particles) Lay plastic wrap directly on the top of the curd(prevents a skin from forming), and refrigerate a few hours, or overnight. Stir the curd strongly then gently fold in the whipped cream. Refrigerate at least 1 hr., stir before using. Place 1 crepe on a flat serving dish, spread about 1/4 c. of the mousse on the crepe, continue layering crepes and mousse end with a crepe for the top layer. Garnish with whipped cream – Plate with confectioners’ sugar dusting, *Lemoncello Glaze drizzle and fresh raspberries!

*Limoncello Glaze From Bon Appetit, June, 2006.

Ingredients

3/4 cup powdered sugar
3 tablespoons unsalted butter
3 tablespoons limoncello3 tablespoons lemon juice
1.5 teaspoons grated lemon peel

Directions Mix the ingredients in a small saucepan on low heat, melting the butter, until it simmers. If it’s too thin, add extra powdered sugar by the tablespoon. Spoon the glaze warm over your dessert, and allow to cool completely or use for a wonderful sauce garnish with Lemon Torte.