This Crêpe cake was insanely delicious. All of the components come together into a sweet, smooth, a little bit sourish and delicious treat! While making the Crêpe don't be discouraged if you have a few failures or not thin enough, human cant be perfect. This makes quite a bit of batter, so you've got a lot of room for error. Try to keep your cool and have fun! I will think to make one but not hundreds of them :)
- Prepare this batter the day before making the cake. Or alternatively you can store in the fridge at least an hour before using.
- In a small pan, brown the butter, being careful not to burn. Set aside. In the same pan, heat the milk until steaming and allow to col for 10 minutes.
- Beat together the eggs, flour, sugar and salt on medium low speed until just combined, then slowly add the milk and butter. Pour into a container with a spout, cover and refrigerate overnight.
- To make the crepes, bring the batter to room temperature. In the meantime, prepare a baking sheet with a piece of parchment paper so you have a place to store cooked crepes. Pour in about 3 tablespoons of batter, quickly and swirling to cover the entirety of the bottom of the pan. Cook until the bottom just begins to brown, about 1 minute, then carefully lift flip the crepe any way you can. You can do this by lifting an edge and using your fingers, or by using an offset or regular spatula - whatever works for you! Cook on the other side for no longer than 5 seconds and flip the crepe onto the lined baking sheet. Repeat until all batter has been used.