- 6 tablespoons unsalted butter
- 3 cups whole milk
- 6 large eggs
- 1 ½ cup all-purpose flour
- 7 tablespoons granulated sugar
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ cup unsalted butter
Sweetened whipped Cream:
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
To make the crepes:
Cook the butter in a saucepan over medium heat until it turns a light brown color. Set aside. In another pan heat the milk over medium high heat until steaming (do not bring to a boil). Set aside and let cool for 10 minutes. Meanwhile, in a stand mixer mix together the flour, sugar, eggs, and salt. Slowly add the hot milk and the brown butter while mixing. Pour into a bowl, cover, and refrigerate overnight.
To make the crepes, bring the batter to room temperature. Place a non-stick or seasoned 9 inch saute pan over medium heat. Brush with oil or melted butter. Add 3 tablespoons batter and swirl it around until it completely covers the bottom of the pan. Cook until the edges turn light brown, loosen with a spatula and flip over. Cook the other side for only 10 seconds. Flip out onto a plate lined with parchment paper. Repeat until you have 20 crepes, or run out of batter (I had batter for about 19 crepes, but a few of mine were thicker than needed).
To make the pastry cream:
Bring the milk just to a boil. Remove from heat and stir in vanilla. Let stand for 10 minutes. In a medium saucepan combine the egg yolks, sugar, and corn starch. Slowly add all of the hot milk, whisking continuously. Place the pan over high heat and bring the mixture to a boil, still continuing to whisk. The mixture will thicken in 1-2 minutes. Once it is thick, immediately remove from heat, and stir in butter. Pour into a shallow dish and refrigerate until chilled (can be chilled overnight along with the batter).
To make the sweetened whipped cream & assemble the crepe cake:
When ready to assemble the cake, make sweetened whipped cream. Beat the heavy whipping cream at high speed for several minutes until stiff. Add the sugar and vanilla. Fold the whipped cream into the pastry cream and mix until smooth and incorporated.
To assemble the cake, begin by placing a crepe down on your display plate or cake stand. Spread a thin layer of the pastry cream onto the crepe. Cover with a crepe and repeat with all twenty crepes, ending with the prettiest crepe on top. Chill for at least 2 hours. Bring the cake back up to room temperature slightly before slicing. Sprinkle with powdered sugar and garnish with berries, if desired.
Calories: 475kcal, Carbohydrates: 37g, Protein: 10g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 269mg, Sodium: 96mg, Potassium: 221mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1289IU, Vitamin C: 1mg, Calcium: 170mg, Iron: 1mg