The Crepe Cake

It's supposedly the new thing in baking.

Crepes

Ingredients:

6 tablespoons unsalted butter

3 cups whole milk

6 large eggs

1 1/3 cups all purpose flour

7 tablespoons granulated sugar

1/8 teaspoon salt

Directions:

In a small pan, cook the butter until it is fragrant and the milk solids turn brown. Set aside.

In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes. 

Beat together eggs, flour, sugar, and salt in a stand mixer with a paddle attachment. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerator overnight (or at least 2 hours).

When ready to cook crepes, first bring crepe batter to room temperature. Place crepe pan (9 in. pan is good) over medium heat. Lightly grease pan with oil and add ~3 tablespoons of crepe batter. Cook until bottom begins to brown. Flip crepe. Cook on other side until it begins to brown. Remove crepe from pan and set aside on parchment paper. (Makes 15-20 crepes).

French Pastry Cream

Ingredients:

2 1/2 cups whole milk

6 egg yolks 

1/2 cup granulated sugar

1/4 cup call purpose flour

5 tablespoons cornstarch

2 teaspoons pure vanilla extract (or almond extract)

Directions:

In a small saucepan, warm milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth. 

Once milk is steaming, add half of it, whisking constantly, to egg mixture. Add milk and eggs back into hot milk, continue stirring, and heat it for 1-2 minutes (should be very thick). Remove from heat, stir in the vanilla or almond extract, and chill.

Assembly

Layer crepes with a thin spread of pastry cream between each layer. Top with fruit!

Not going to lie, it was only alright, but it looks cute.