Crepe Layer Cake

Ingredients

• 15 Layer Crepe Cake

Basic Crepe Batter

• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 7 Tablespoons granulated sugar
• 6 Tablespoons browned butter
• 1 teaspoon vanilla
• 6 large eggs
• 1 teaspoon vanilla
• 1-2 cups milk
• Extra butter for cooking the crepe

Pudding Filler

• 2 1/4 cups whole milk
• 3 large egg yolks, lightly beaten
• 1/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, cut into small pieces
• 2 teaspoons vanilla extract
• Caramel sauce (homemade or from jar), to serve

Directions

Crepes

1. In a large bowl, measure out the flour, salt and sugar.
2. In a small pot, melt the butter in a small pan till it is lightly brown. Set aside.
3. Break the 6 eggs into a bowl and whisk together, and the vanilla to the eggs.
4. Mix the egg mixture into the bowl with the dry ingredients. Beat with a mixer till it is well combined.
5. Add in the warm milk, bit by bit and the and browned butter. Beat until well mixed.
6. Pour the batter into an airtight container.
7. Place the batter into the fridge for 4 hours or overnight.

Pudding Filling

1. In a large saucepan combine the sugar, cornstarch, and salt. while constantly whisking, mix in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.
2. Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes.
3. Reduce the heat to medium low and stir constantly,stir with a rubber spatula scraping the bottom and sides of the pan, 3 to 5 minutes.
4. Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated.
5. Transfer to a bowl, cover with plastic wrap and place into the refrigerator along with the crepe batter.

COOKING THE CREPE

1. Lay out a few sheets of parchment paper on the counter top or in cookie sheets.
2. Remove the container with the crepe batter from the refrigerator.
3. Let it sit until it comes to room temperature. Whisk the batter before using.
4. Heat a non stick frying pan or crepe pan over low heat. Brush some melted butter on the pan. Once the pan gets warm, pour about 3 tablespoon of batter onto the pan. Swirl to create a thin covering of batter.
5. Cook for one minute, then using a large flipper carefully flip and cook the second side for one minute.
6. Remove from the frying pan and lay the crepe onto the parchment paper.
7. Continue this all batter has been used, and DO NOT stack the crepes. Rather, lay them out individually onto the parchment paper.
8. You will get 15-20 crepes, (more or less, depending how big you are making them)

Assembly

1. Line a cake plate with plastic wrap.
2. Begin by placing the first crepe onto the plastic lined plate.
3. Spread a tablespoon of pudding onto the crepe.
4. Top with another crepe. Repeat the process till you have used up all the crepe and pudding ending with a crepe on the top.
5. Wrap crepe cake with plastic wrap.
6. Chill for at least 4 hours or overnight.
7. When you remove from the refrigerator, you can trim around the outside of the crepe cake to tidy the edges up.
8. Serve with caramel sauce.