How to Bake Homemade Crepe Cake

So I hate baking, but my delightfully wonderful cousin taught me how to make this incredibly delicious treat. And because I'm not into anything too sweet, I just think this crepe cake is perfect. Not to mention it scores me extra brownie points with the hubby.

Baking That Awesome Crepe Cake

Batter ingredients:

• 6 tbsp. butter
• 3 cups milk
• 6 whole eggs
• 1 1/2 cup flour
• 7 tbsp. sugar
• 1/4 tsp. salt

Custard ingredients:

• 2 cups milk
• 3 drops of vanilla extract
• 3 1/2 tbsp. butter
• 6 egg yolks
• 1/2 cup sugar
• 1/3 cup corn starch
• 1 tbsp. sugar
• 1 box/tetra pack Nestle all purpose cream

PREPARING THE BATTER

1. Heat butter in a small pot until it's browned.

2. Heat milk in a separate small pot until it smokes. DO NOT let it boil. 

3. In a whisking bowl, mix in eggs, flour, sugar, and the salt. Whisk until consistent.

4. After letting the milk cool, slowly pour it into the bowl of your batter mixture while continuing to whisk away. Keep whisking until it's consistent, then store it in the fridge for about 3 hours. It's best to keep it there overnight, but if you're pressed for time, a few hours will do.

PREPARING THE CUSTARD

1. Boil milk in a small pot. Melt butter in a separate pot.

2. In a whisking bowl, mix the egg yolks, sugar, and cornstarch together.

3. In the pot of milk, add the drops of vanilla extract. Then, when the milk is cool, slowly pour it into the bowl of custard mixture while continuing to whisk. Keep whisking until it's consistent. This will totally build your arm muscles.

4. Over low heat, continue to whisk the custard mixture in a pot.

5. When the mixture starts to bubble, turn off the heat and dip the whole pot into an ice bath.

6. While in the ice bath, slowly pour your melted butter into the mixture while continuing to whisk. Then, remove the pot from the ice bath and keep it in the fridge for about another 3 hours (or overnight, if you can).

COOKING THE CREPE

1. After the designated time, take the custard out of the fridge and add in the cream and sugar. Keep whisking and whisking until all the little clumps disappear (what a workout!). Then stash it in the fridge again as you prepare to make the crepe.

2. Take the batter out of the fridge. Using a ladle, you can scoop up a small amount and pour it in a frying pan over medium heat. The size of your crepe really depends on your pan, but make sure that the crepe forms a circle and is evenly spread out! This actually takes some time to practice but after a couple of broken crepes with holes and irregular shaped ones, I eventually got the hang of it. Check out this short clip! :p

3. Try to peak around the edges to see if the underside is cooked and a little browned, then quickly flip the whole thing over like a pancake with a spatula. It takes some practice here, too!

4. It takes about 4 seconds for the other side to get cooked, then slide it off your pan onto a plate and get ready for the next piece of crepe. (See that hole in the crepe? Yeah, I kinda messed up there.)

5. After like an hour of flipping crepes, everything finally got cooked. It's time to sit down and stack them all up evenly, then start spreading each layer with some of that delish custard filling from the fridge.

6. When you're done, stash it in the freezer with some cling wrap for later consumption. You can also transfer it down to the fridge after about 2 hours in the freezer.

7. My photography sucks, but when you're finally indulging in this scrumptious cake, you can top it off with some strawberry jam, mangoes, bananas, chocolate bars, cocoa powders, ice cream, and even matcha green tea powder! You can freely indulge in whatever your taste buds desire. <3