Ingredients for Crepes:

This cake requires a triple batch of crepes. I recommend making 4 or 5 batches and using the best crepes. The remaining crepes can be eaten for breakfast or dinner.

• 2 large eggs
• 1 cup whole milk
• 6 Tablespoon water
• 1 cup King Arthur brand all-purpose flour
• 1/4 teaspoon table salt
• 2 Tablespoon sugar
• 1 teaspoon vanilla
• 3 Tablespoon unsalted butter, melted

Directions for Crepes:

1. Blend all the ingredients until combined. Strain through a fine sieve. Cover with plastic wrap and refrigerate overnight.
2. Stir to reincorporate. Heat a crepe pan. Rub a thin layer of butter on the pan and pour a scant 1/4 cup of batter into the pan. Cook until golden brown (about 30 seconds), flip over and cook until done (about another 20 seconds).
3. Cool on a wire rack.

Ingredients for Pastry Cream:

• 1-1/2 teaspoon vanilla extract
• 3 Tablespoon cornstarch
• 2 cups half-and-half
• 5 large egg yolks
• 1/2 cups sugar (divided)
• 4 Tablespoons cold unsalted butter, cut into 4 pieces
• Pinch salt

Directions for Pastry Cream:

1. Heat half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium heat until simmering, stirring occasionally.
2. In a mixing bowl: whisk the egg yolks until well beaten. Add the remaining 2 tablespoons of sugar until well incorporated. Whisk in the cornstarch until pale and creamy.
3. When the cream is at a full simmer, slowly add a half cup at a time to the eggs, while whisking vigorously. Once everything is combined, return to the heat and stir constantly until a few large bubbles come to the surface. The mixture should be smooth and glossy.
4. Remove from heat, add butter one at a time. Whisk to incorporate after each piece of butter. Add the vanilla. Mix. Strain through fine mesh strainer and refrigerate overnight (with plastic wrap placed directly on the pastry cream.)

Directions for Assembling Cake:

1. Whisk 1 to 2 cups of heavy cream to the pastry cream to lighten it up a little (and to give it a fresh cream flavor). The consistency should end up like Mayonnaise. Add a 1/4 teaspoon of vanilla. Mix well.
2. Place a crepe on the plate and coat it thinly with pastry cream. Alternate between crepe and pastry cream making sure the top most layer is a crepe. Refrigerate for at least two hours to set up the cake.
3. Before serving, dust the top with sugar and torch it to create a brulee. Dust it with powdered sugar. Serve.

Tips / Substitutes:  Dust the cake right before serving to keep the powdered sugar from melting.

Replace some of the crepe flour with dutch-process cocoa powder to add a chocolately flavor to the cake.

Servings: 16 to 24 thin servings

Preparation Time: Night before assembly:20 minutes
Crepe making: 1 hour
Assembly: 30 minutes