20-LAYER CREPE CAKE RECIPE

Steps:

• The day before making and assembling the cake, make the Crepe Batter and the Pastry Creme Filling (see recipes below); refrigerate overnight.
• Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
• Line baking sheets with parchment paper.
• Using a nonstick or lightly-oiled crepe pan over medium-low heat.
• Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned.
• Using your clean fingers, gently and carefully turn the crepe over and continue cooking the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
• Repeat this process until you have 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.
• Remove the prepared Pastry Creme Filling from the refrigerator:
• Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Creme Filling.
• Crepe Batter:
• tablespoons butter
• cups milk
• eggs
• 2 cups all-purposeflour
• tablespoons granulated sugar
• Pinch salt
• In a small pan, melt the butter until lightly browned; remove from heat and set aside.
• In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
• In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
• Pastry Crepe Filling:
• egg
• tablespoon all-purpose flour
• tablespoons granulated sugar
• tablespoon cornstarch
• cup milk
• teaspoon pure vanilla extract
• teaspoon hot water
• tablespoons heavy cream, whipped
• In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
• In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
• Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
• When the Pastry Crepe filling has cooled, fold in the whipped cream.
• Refrigerate mixture until thick (best if refrigerated overnight).