Crepe Cake

By KimberleyH

Ingredients

• For the Crêpes Batter:
• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 1 1/2 cups all-purpose flour
• 7 tbsp. sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• Pinch salt
• Tiramisu Cream:
• 2 cups whole milk
• 1 tbs vanilla bean paste
• 4 large egg yolks, at room temperature
• 1 cup sugar
• 1/2 cup cornstarch
• 1 tbs softened butter
• 3/4 cup cream cheese, at room temperature
• 1/4 cup mascarpone cheese, at room temperature

Details

Servings 1
Adapted from theprimlanikitchen.com

Preparation

Step 1

Crepes:
Melt the butter in a small pan until golden brown.
Heat the milk until steaming over medium heat and allow to cool for 10 minutes.
In a big bowl whisk the eggs, flour, sugar and salt. Slowly add the hot milk, browned butter, and extracts. Cover and refrigerate overnight.
To make the crepes, bring the batter to room temperature. Place a nonstick 9-inch skillet over medium heat. Melt 2 tbs of butter in the pan.
Pour 1/3 cup of batter in the pan, swirl to cover the entire surface of the pan. Cook until the top of the sides start turning brown, about 1 minute, carefully lift an edge and flip the crêpe with your fingers. Cook for another 10-15 seconds and remove it on a parchment lined plate.
Repeat until the batter finishes.( I made 3o layers as I was using a 8″ skillet).
Tiramisu Cream:
Warm the milk over medium heat until tiny bubbles form. Add vanilla paste and let rest for 10 minutes.
Whisk egg yolks with sugar until well combined in a heat proof pan. Gradually stir in the cornstarch.
Whisk the butter and cheeses in a separate bowl until smooth.
Temper the warm milk into the egg mixture, one cup at a time, stirring constantly, until all milk is combined. Place the pan over medium heat and cook the mixture, whisking constantly, until the cornstarch starts to thicken. Once the mixture resembles the consistency of mayonnaise, remove from heat and quickly strain it into the bowl of the cheese mixture. Stir until the tiramisu cream is smooth and well combined. Chill for at least 4 hours covered with a plastic wrap placed directly on the surface of the cream.