Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Lemon Mascarpone Crepe Cake ~Ingredients:For the crepes:<ul><li>4 eggs</li><li>2 cup half and half</li><li>1/2 cup water</li><li>2 cup all purpose flour</li><li>6 tablespoons unsalted butter, melted</li><li>1/4 teaspoon kosher salt</li><li>3 tablespoons Granulated Sugar</li><li>1 teaspoon Lemon Extract</li></ul>For the Lemon Mascarpone Cream Filling:<ul><li>1 cup lemon curd</li><li>8 ounces mascarpone cheese</li><li>3/4 cup heavy cream</li><li>3 tablespoons Powdered Sugar</li><li>2 tablespoons granulated sugar</li></ul>Instructions:For the crepes:Place all ingredients in a blender and combine until smooth.Allow the batter to rest for 1 hour.Heat a small non-stick skillet over medium heat.Melt 1 teaspoon butter in the pan.Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool.Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.In a large bowl, beat the lemon curd, mascarpone cheese, heavy cream and sugar until light and fluffy. Set aside.Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand.Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight.Remove the plastic wrap and sprinkle the top of the cake with the turbinado sugar. Using a kitchen torch, melt the sugar to create the crispy top. Decorate with the remaining lemon Mascarpone cheese.

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