Custard crepe cake

I have never made crepes before and after seeing the milk crepe cake (ミルククレープ) around the kaiten sushi (the conveyer belt contraption that is also on the big Whole Foods in the LES) place I like, I decided to try it.  Crepes are pretty easy if you get the hang of it, and once again I have adapted a recipe from Smitten Kitchen.  Note that this is not a mix and it’s done kind of recipe.  It will take two days!  Everything that takes more time and effort has a bigger payoff right? RIGHT!  Many thanks to my older brother from another mother, Thian (find him here) for the great photo!

 

Crepe cake layers custard cream

Layers and layers!

Custard crepe cake

Prep time: 30 minutes                Cooking time: 1 hour            Servings: 10-16

Budget for ingredients: ¥1000

Equipment:

1 pan
1 big bowl
Electric mixer
Plastic container –  I use a ziploc one.
Spatula
Spoon

Ingredients:

For the crepe batter:
100 g butter
3 c milk
6 eggs
1 1/2 c flour
7 T sugar
Pinch salt

For the custardy cream:
2 c milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 c sugar
1/3 c cornstarch
3 T butter

For assembly:
1 t butter
21 c cream

Directions:

  1. In your pan, cook the butter until brown like hazelnuts. It will be bubbling. Should take around 10 minutes.  Transfer to a bowl and set aside.
  2. Using the same pan, heat the milk until steaming, and also set that aside.
  3. Using your pot and mixer, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour the mixture into your plastic container.  Refrigerate overnight.
  4. Time for the custardy cream!  Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove the bean.
  5. 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.   The mixture is going to congeal.  Don’t worry! Let it cool to room temperature.  Then put it into the refrigerator overnight as well.
  6. The next day, take the batter out and bring to room temperature. Swab the frying pan with butter, and turn on the stove to the 4th notch, aka medium heat.
  7. Add about 3 tablespoons batter and swirl to cover the surface. Cook for 3 minutes, and then flip with your spatula to cook the other side for another minute.
  8. Place finished product on a plate.  Repeat until you have 20 pretty crepes.
  9. Whip the cream into the custard.
  10. Lay 1 crepe on a cake plate. Using your spatula, completely cover with a thin layer of pastry cream.  Repeat until you finish with a crepe.  Dust with powdered sugar if you would like.  Let the cake rest for 2 hours or so before slicing and serving.