Lemon Jasmine Crepe Cake

In a large bowl, whisk the sugar and lemon together. Add the eggs, milk, oil, and salt and whisk until smooth. Slowly pour the wet mixture into a large bowl with the flour while whisking until very smooth. Cover the bowl and rest in the fridge for at least 1 hour or overnight.

Heat an @allclad NS Pro Nonstick 10” pan over medium-low heat. Whisk the batter and add about 1/3 cup into the pan and swirl to evenly coat the bottom. If the pan is too hot, the batter will cook too quickly before it can spread. Cook until the edges of the crepe are starting to brown and you release the edges by sliding a spatula underneath, about 1 minute. Flip and cook the other side for another 30 seconds. Transfer the crepe to a sheet pan and repeat with remaining batter.

In an @allclad NS Pro Nonstick saucepan, combine heavy cream and jasmine tea. Bring the cream to a gentle simmer over medium heat. Turn off the heat, cover with the lid, and allow the tea to steep for 15 minutes. Remove the tea bags, pressing out any cream, and discard.

Transfer the cream to a heat proof bowl, cover with plastic wrap and chill in the fridge for at least 2 hours. Or chill quickly by placing the bowl in an ice bath. Once cold, add powdered sugar and vanilla and whisk until the cream is fluffy.

Layer the crepes and cream on a plate and chill for 1 hour. Serve with a dusting of powdered sugar and candied lemon slices!