MILLE CRÊPES

MILLE CRÊPES image

Yield 1 serves 10

Number Of Ingredients 21

Ingredients

Gâteau de Crêpes
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.

Steps:

Day before make crepe batter and pastry cream Batter In a small pan cook the butter until brown In another small pan heat milk until steaming cool for 10 minutes In a mixer on medium-low speed beat together eggs flour sugar and salt Slowly add hot milk and browned butter Pour into container with a spout, cover and refrigerate overnight Pastry cream Bring milk with vanilla bean and scrapings to a boil then set aside for 10 minutes remove bean Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and place in this ice bath In a medium heavy-bottomed pan whisk together egg yolks, sugar and cornstarch Gradually whisk in the hot milk 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 temperature reaches 140 degrees on an instant read thermometer Stir in butter When cool cover and refrigerate Assemble the cake the next day Bring batter to room temperature Place a nonstick or seasoned 9in crepe pan over medium heat Swab surface with oil add 3 tablespoons batter and swirl to cover the surface Cook until the bottom just begins to brown about 1 min lift an edge and flip the crepe with fingers Cook on other side for5 seconds Flip the crepe onto baking sheet lined with parchment Repeat 20 times Pass the pastry cream through sieve once more Whip heavy cream with tablespoon sugar and the Kirsch Won't hold peaks Fold into the pastry cream Lay 1 crepe on cake plate Use an icing spatula cover with a thin layer of pastry cream about 1/4 cup Cover with next crepe to make a stack of 20 Chill for at least 2 hrs Set out for 30 min b4 serving Sprinkle the top crepe with 2 tablespoons sugar and caramelize with creme brulee blowtorch Or dust with confectioners sugar