Lemon Drizzle Mille Crêpe Cake Recipe

In a large bowl, whisk together the flour, eggs, and milk until smooth.

Stir in the granulated sugar, lemon zest, and lemon juice, and mix well.

Heat a non-stick skillet over medium heat and pour 1/4 cup of the batter into the skillet, swirling to coat the bottom.

Cook each crêpe for about 1-2 minutes on each side, until lightly golden.

Repeat with the remaining batter, stacking the cooked crêpes on a plate.

In a small saucepan, combine the powdered sugar and water. Cook over low heat until the sugar has dissolved, stirring constantly.

Remove from heat and let the glaze cool slightly.

Place one crêpe on a serving plate and drizzle with the lemon glaze. Repeat with the remaining crêpes, layering each one and drizzling with the glaze.

Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Slice and serve chilled.