Add the eggs, milk, butter, flour and salt to a blender. Whiz until well-combined. Refrigerate for at least 30 minutes or overnight.
8 eggs, 1.25 l milk, 120 g butter, 500 g plain flour, ½ teaspoon salt
When ready to cook, heat a crepe pan or regular non-stick frying pan over medium-low heat. My pan is 25cm/10" and I found that a ⅓ cup of batter was the perfect amount to make a thin crepe. Depending on the size of your pan, you might have to use trial and error to figure out how much batter to use for each crepe. Stack the crepes with parchment paper and allow to cool. Cut to the size of your platter or cake stand if needed, using a plate as a guide.
Whip 120ml (½ cup) cream until soft peaks form. Gently fold 1 cup of white chocolate crème patissière into the cream.
300 ml double cream, 1 cup white chocolate crème patissière
Whip the remaining 180ml (¾ cup) of cream until soft peaks form. Fold in the lemon curd.
300 ml double cream, ¾ cup lemon curd
Place a cooled crepe onto your cake stand or platter. Spread a thin layer of white chocolate cream onto the crepe and top with another crepe. Next spread a layer of the lemon curd cream onto the crepe. Repeat, alternating between the two creams, until you run out of crepes.
Top the cake with a good dollop of the white chocolate crème patissière. Add a dollop of lemon curd and swirl with the crème patissière. Sprinkle with the toasted coconut flakes and the white chocolate curls.
½ cup toasted coconut flakes, white chocolate curls
Slice and serve. Best served the day it's made.