Lemon Crepe Cake

It's almost Christmas.
If your life is even a bit similar to mine, you have probably already say 'yes' to as many holiday-functions as your calendar can comfortably fit, which probably means that you've said 'yes' to bringing as many meals/desserts/appetizers/drinks/etc as your budget can comfortably (uncomfortably?) manage.

As much as I love the class Christmas dishes (mashed potatoes, pumpkin pie, loads of cookies, spinach dip), sometimes it gets a little boring and I'm pretty sure I'm not the only one who feels this way. SO. If you're on dessert-duty for a function and have a wee bit o' time, I present to you the crepe cake! I've made this one a couple times, and it's been a big hit (not to mention delicious!). It is not hard in the least, but it does take time, so read the recipe fully. You can prepare almost everything ahead of time, so plan for that if you can.

This recipe is actually a spin-off from the legendary Mille-Crepe Cake (Thousand Crepes... don't worry, you only need 15), which I have also been longing to try. It's simply crepes with beautiful pastry cream in between the layers. But this lemon one is so fantastically decadent, and somehow light and rich at the same time.

Go ahead, try it! Bring it to one of your Christmas parties and you will be famous forever. I promise.
Click here to link to the recipe, from Martha Stewart.