FOR THE LEMON CURD:

1. Start by making a batch of lemon curd
2. While the curd is heating on the stove mix 1 tsp gelatin with 1 tbsp water – let the gelatin bloom while you finish heating/whisking the lemon curd until thickened.
3. Add the bloomed gelatin to the lemon curd & whisk thoroughly – strain the curd & let cool to room temp & then transfer to the fridge to chill for at least 2 hours

FOR THE CREPES:

1. Add eggs, milk, melted butter, honey, vanilla, flour & salt to a blender jar & blend for about 10 seconds
2. Pour the crepe batter through a sieve into a bowl, whisk in the poppy seeds, cover & refrigerate for at least 2 hours
3. Once the crepe batter has chilled in refrigerator, heat a 7″ crepe pan over medium low heat & add a scant 1/4 cup of crepe batter the heated pan, swirling the pan to evenly coat it with the batter
4. Cook the crepe for approximately 1 1/2 – 2 minutes & then flip and cook for another 60 seconds (you want the crepes to be lightly golden brown)
5. Repeat until you have used all of the crepe batter (stir the batter between crepes to keep poppy seeds evenly distributed) – you should end up with 15-17 crepes

FOR THE CANDIED LEMON GARNISH:

1. Prepare an ice bath in a medium sized bowl
2. Bring 4 cups of water to a boil in a medium saucepan & blanch lemon slices for 1 minute
3. Remove lemon slices, placing them into the ice bath
4. Heat 1/2 cup water & 1/2 cup honey in a medium saucepan until simmering, turn down heat so that the syrup is barely bubbling
5. Add chilled lemon slices to the saucepan in one even layer – cook for approximately 1 hour, until the rinds are clear

ASSEMBLING THE CAKE:

1. Whip 1 cup of heavy cream until medium soft peaks and fold whipped cream into the chilled lemon curd
2. Spread a bit of the filling onto the plate or cake stand that you will be building the crepe cake on & lay the first crepe on top of it (this acts like glue to keep the base of the crepe cake from moving)
3. Add 1/4 cup of filling to the crepe & spread evenly and continue with another crepe followed by 1/4 cup of filling until you reach the final crepe
4. Cover crepe cake with plastic wrap & refrigerate for at least 12 hours or overnight to allow
5. When ready to serve, whip 1/2 cup whipped cream to soft peaks, top crepe cake with whipped cream and candied lemon slices & serve