French Crepe Cake Recipe

Ingredients

    * For the crêpes batter:
    * 6 tablespoons butter
    * 3 cups milk
    * 6 eggs
    * 1 1/2 cups all-purpose flour
    * 7 tbsp. sugar
    * Pinch salt
    * vegetable oil
    * For the vanilla pastry cream:
    * 2 cups milk
    * 1 tbsp. vanilla extract
    * 6 egg yolks
    * 1/2 cup sugar
    * 1/3 cup cornstarch, sifted
    * 3 1/2 tbsp. butter
    * To assemble the cake:
    * 2 cups heavy cream
    * 1 tablespoon sugar
    * 3 tablespoons Kirsch
    * icing sugar (optional)

Directions

   1. For the crêpes batter:
   2. The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
   3. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
   4. For the vanilla pastry cream:
   5. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
   6. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
   7. To assemble the cake:
   8. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold stiff peaks but that's okay. Fold it into the pastry cream.
   9. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.