In a large bowl, whisk together the flour, granulated sugar, and salt.

In a separate bowl, whisk the eggs, then add the milk, cooled melted butter, vanilla extract, and lemon zest. Whisk until well combined.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly until smooth and lump-free. Do not overmix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1 hour, to allow the flour to fully hydrate and the gluten to relax. This makes for more tender crepes.

While the crepe batter chills, prepare the lemon curd. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Ensure the bottom of the bowl does not touch the water.

Whisk constantly for 8-10 minutes, until the mixture thickens enough to coat the back of a spoon (about 170°F / 77°C).

Remove the bowl from heat and immediately whisk in the cold butter, one piece at a time, until completely melted and smooth.

Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a silky smooth texture.

Press plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools. Refrigerate for at least 2 hours, or until thoroughly chilled and thickened.

Heat an 8 or 9-inch non-stick crepe pan or skillet over medium-low heat. Lightly butter the pan for the first crepe.

Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly to the edges.

Cook for 1-2 minutes until the edges are lightly golden and the top is set.

Carefully flip the crepe with a thin spatula and cook for another 30-60 seconds on the second side, until lightly browned.

Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go. You should yield about 18-20 crepes. If the batter thickens, whisk in a tablespoon or two of milk.

Allow crepes to cool completely before assembly.

In a very cold large mixing bowl, using an electric mixer with a whisk attachment, beat the cold heavy cream, powdered sugar, finely crushed dried culinary lavender, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.

Taste and adjust lavender if desired, keeping in mind its strong flavor.

Place one crepe on your desired serving plate or cake stand.

Spread a thin, even layer of lemon curd (about 1-2 tablespoons) over the crepe, almost to the edges.

Top with another crepe.

Spread a thin, even layer of lavender whipped cream (about 2-3 tablespoons) over this crepe.

Continue layering crepes, alternating between lemon curd and lavender whipped cream, until you run out of crepes or reach your desired height. The top layer should be either whipped cream or left plain for garnish.

For a neat finish, ensure each layer is evenly spread and stack crepes directly on top of each other.

Once assembled, cover the crepe cake loosely with plastic wrap and refrigerate for at least 2-4 hours, or overnight, to allow the flavors to meld and the cake to set. This also makes slicing easier.

Before serving, garnish the top with fresh lemon slices, a few fresh lavender sprigs (if using), and a light dusting of powdered sugar (optional).