20 Layer Crepe Cake
Yields one 8-inch cake
The things you’ll need
Crepes
Ingredients
3 cups milk
6 tablespoons butter, melted
6 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoons almond extract
6 tablespoons sugar
½ teaspoon salt
Pastry Cream
1 cup whole milk
3 tablespoons sugar
½ vanilla bean
½ teaspoon salt
2 tablespoons cornstarch
2 yolks
1 tablespoon butter
Whipped Cream
2 cups heavy whipping cream
2 tablespoons sugar
Equipment
2 large bowls
3 medium bowls
Small mixing bowl
Immersion blender
Whisks
Rubber spatula
10-inch non-stick pan
¼ cup measuring cup
Baking sheet lined with parchment
Small saucepan
Strainer
Decoration
Powdered sugar and sifter
Let’s get started!
Crepes
In a large bowl, sift flour, sugar, and salt. Whisk together then set aside.
In a medium bowl, whisk together milk, butter, eggs and extracts. Use an immersion blender to combine wet and dry ingredients until mixture is smooth.
Cover with plastic wrap and refrigerate for 2 to 24 hours. Stir batter before cooking.
Heat a 10-inch non-stick pan over medium-low heat and then add a bit of butter to coat the pan. Scoop a ¼ cup of batter into the pan and swirl it around to completely cover the bottom. Cook until the edges are slightly browned, about a minute.
Gently flip with a spatula and cook until underside is golden brown, about another 30 seconds.
Transfer crepe to a baking sheet lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other.
Filling
In a small bowl, whisk together sugar, salt, and cornstarch. Add ¼ cup of milk and then yolks. Whisk until well combined.
In a small saucepan, pour the remaining ¾ cup of milk and vanilla bean seeds and pod. Cook until scalding.
Slowly pour heated milk into the egg mixture while continuously whisking. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly until it starts to thicken, about 2 to 3 minutes.
Remove from heat and strain into a clean bowl using a spatula. Add butter and whisk until shiny and smooth.
Cover with plastic wrap, pressing it to touch the pastry cream. Allow it to cool to room temperature, about 30 minutes.
In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff peaks.
Remove plastic wrap from pastry cream and whisk until smooth. Gently fold in whipped cream into pastry cream until no streaks are showing.
Spread some filling on top of a crepe and smooth over with an offset spatula. Continue to layer crepe and filling until the cake is 20 layers high, ending with a crepe on top.
Sift powdered sugar on top of the cake and add berries for decoration. Ta-da! This crepe cake is SCANDelicious!