Crepe Cake

For the crepes:
To prepare the brown butter, melt the butter over medium heat in a small saucepan. Once melted, turn heat to medium low and let butter foam and turn clear golden. Once the butter becomes brown and smells nutty, remove it from the heat and let it cool to room temperature.

In a food processor, mix milk, eggs, flour, salt, sugar and the cooled butter until smooth. Cover the bowl of batter with plastic wrap and refrigerate for an hour or up to 2 days.

For the pastry cream:
Cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.

While the milk is cooking, in a large bowl whisk together egg and sugar until the mixture becomes pale. Add cornstarch and flour and mix until smooth.

Slowly add 1/3 of the hot milk mixture into the egg mixture, whisking continuously. Then pour the bowl of milk-egg mixture back into the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.

Pour the custard through a sieve and into a bowl to make it super smooth. Let it cool for 15 minutes. Put a sheet of plastic wrap right on top of the cream to prevent skin forming. Refrigerate until cold and set, at least 3 hours or up to 2 days.

To prepare crepes, heat a 9-inch skillet over medium-high heat with a light coating of oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom. Let it cook undisturbed until the bottom is golden and the top is set, about a minute. Carefully flip it over to the other side and cook for 15 to 20 seconds. Transfer the crepe to a baking sheet to cool. Continue with the remaining batter. It’s fine to stack the crepes to cool completely.

To assemble the cake, lay the first crepe on the serving plate and spread with 1/4 cup pastry cream. Repeat with all the crepes and cream until you place the last crepe.

Chill the cake in the fridge. Sprinkle with powdered sugar before serving.