Original Mille Crepe Cake Recipe

Making a crepe cake takes a lot of time and patience.

Ingredients:

For the crêpe batter:

6 tablespoons butter

3 cups milk

6 eggs

1 ½ cups flour

5  1/2 tablespoons sugar

A pinch salt



For the vanilla pastry cream:

2 cups milk

1 vanilla bean, halved and scraped

6 egg yolks

½ cup sugar

1/3 cup cornstarch, sifted

3 ½ tablespoons butter



For the assembly:

Vegetable oil

2 cups heavy cream

2 tablespoon sugar or more


METHOD:

The day before, make the crepe batter and the pastry cream.


Batter:

• In a small pan, cook the butter until brown like hazelnuts. Set aside.

• In another small pan, heat the milk until steaming; allow to cool for 10 minutes.

 • In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.

 • Slowly add the hot milk and browned butter.

 • Pour into a container with a spout, cover and refrigerate for at least 2 hours.

Pastry cream:

• Bring the milk with the 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 be placed in this ice bath.

 • In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.

 • Gradually whisk in the hot milk, then 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 the temperature reaches 140 degrees on an instant-read thermometer.

 • Stir in the butter.

 • When completely cool, cover and refrigerate.

Assemble the cake the next day:

• Bring the batter to room temperature.

 • Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.

 • Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.

 • Cook on the other side for no longer than 5 seconds.

 • Repeat until you have 20 perfect crepes.

 • Whip the heavy cream with the tablespoon sugar and the Kirsch. Then, fold it into the pastry cream

• Lay 1 crepe on a cake plate.

 • Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).

 • Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.

 • Chill for at least 2 hours.

 • Set out for 30 minutes before serving.

 • If you have a blowtorch for crème brûlée  sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar.

 • Slice like a cake.