25-Layer Crepe Cake
 
 
Makes 1 8" round cake
Ingredients
Pastry cream:
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon hot water
Crepes:
  • 3 cups milk
  • 6 tablespoons unsalted butter
  • 6 eggs
  • 1½ cups all-purpose flour
  • 7 tablespoons granulated sugar
  • ¼ teaspoon sea salt
Finish:
  • 2 cups heavy cream
  • 1 tablespoon granulated sugar
  • powdered sugar
Instructions
Make the pastry cream:
  1. In a medium sauce pan, bring milk to a simmer over medium heat.
  2. Meanwhile, in a medium bowl, combine the sugar, flour, cornstarch and egg. Slowly add half of the hot milk to the bowl, whisking constantly. Pour mixture back into the sauce pan. Cook over medium heat, whisking constantly, until mixture thickens, 3-4 minutes.
  3. Remove from heat and stir in vanilla extract and water.
  4. Transfer mixture to a small bowl and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 3 hours or up to 2 days.
Make the crepes:
  1. In a medium sauce pan, bring milk to a simmer over medium heat. Remove from heat, add butter and stir to melt.
  2. In a large bowl, combine the eggs, flour, sugar and salt. Slowly add the hot milk and melted butter and whisk until smooth. Cover and refrigerate for at least 2 hours or overnight.
  3. Remove the crepe batter from the refrigerator and stir. Heat a 10-inch nonstick fry pan over medium heat. Add ¼ cup crepe batter and swirl to completely cover bottom of the pan. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula (or your fingertips), flip the crepe and cook until the underside is golden brown, about 1 minute.
  4. Remove the crepe from the pan and place on a baking sheet. Repeat with the remaining batter, stacking crepes directly on top of each other (they won't stick together).
  5. Refrigerate the crepes for at least 1 hour or until completely chilled.
Assemble the cake:
  1. Remove the pastry cream from the refrigerator and beat with a hand-held mixer on low speed until smooth.
  2. In a large bowl, beat heavy cream on high speed until stiff peaks form. Fold in the sugar and then the pastry cream.
  3. Place one crepe on a plate (see notes) and top with about 3 tablespoons pastry cream mixture, spreading it toward the edges. Top with another crepe and about 3 tablespoons pastry cream mixture, spreading it toward the edges. Repeat with remaining crepes and pastry cream mixture.
  4. Refrigerate cake for 1-2 hours.
  5. When ready to serve, sift powdered sugar over cake. Serve cold or at room temperature.
Notes
If you notice excess moisture on the surface of the crepes, lightly blot both sides with a paper towel before assembling the cake.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/25-layer-crepe-cake/