Lemon Cream Crème G?au with Blackberry Sauce

In small bowl, stir gelatin with 1/4 cup (50 mL) of the lemon juice; set aside.

In heatproof bowl, whisk lemon rind and remaining juice and sugar; whisk in eggs and butter. Cook over saucepan of simmering water, whisking, until thickened, 8 to 12 minutes. Remove from heat.

Add gelatin mixture; whisk until dissolved, about 2 minutes. Refrigerate, stirring every 20 minutes, until cooled and thickened, about 11/4 hours.

In bowl, whip cream; stir one-third into lemon mixture. Fold in remaining cream. Remove 1/4 cup (50 mL); set aside.

Reserve 2 cups (500 mL) of the blackberries for sauce and 8 more blackberries for garnish.

Dust flat cake plate with icing sugar. Centre 1 of the cr?s on plate; spread with scant 1 cup (250 mL) of the lemon cream. Repeat layers twice. Scatter half of the remaining blackberries over cream. Repeat layering cr?s and cream 3 times; scatter remaining blackberries over cream. Top with seventh cr? and remaining cream; top with last cr?. With reserved lemon cream, pipe or spoon 8 rosettes around top edge; top each with reserved blackberry. Refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 4 hours.)

In food processor or with hand blender, pur?reserved blackberries with honey; if desired, strain to remove seeds. Serve with g?au.

Crêpes:
In bowl, whisk together eggs, flour, sugar and salt until smooth; gradually whisk in milk until smooth. Cover and let stand for 30 minutes or refrigerate for up to 12 hours.

Heat 8-inch (20 cm) cr? or nonstick pan over medium heat; brush lightly with some of the oil. Pour in 1/4 cup (50 mL) batter, swirling to coat bottom; cook until bottom is golden, about 1 minute. Turn and cook for 30 seconds. Repeat with remaining batter, brushing with oil before each. (Make-ahead: Stack between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)