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1
Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt.
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2
Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms.
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3
Add the remaining milk, and whisk until no lumps remain.
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4
Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet.
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5
Let the batter rest at room temperature at least 1 hour.
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6
Over medium heat, warm the skillet thoroughly.
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7
Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet.
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8
Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges.
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9
Return the skillet to the heat; cook the crepe until the edges are golden brown and lacy, about 1 minute.
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10
Carefully flip the crepe; cook the other side until golden brown, about 30 seconds.
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11
Slide the crepe out of the skillet onto a plate.
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12
Repeat with the remaining batter, stacking the cooked crepes on top of one another.
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13
Let the crepes cool completely.
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14
Place the creme fraiche in a medium bowl set in an ice-water bath.
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15
Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
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16
To assemble: Place 1 crepe on a serving platter.
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17
Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crepe, leaving a 1/2-inch border.
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18
Cover with another crepe, stacking neatly.
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19
Spread 2 heaping tablespoons creme-fraiche mixture evenly over the crepe, again leaving a 1/2-inch border.
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20
Continue alternating fillings with crepes, finishing with a crepe on top.
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21
If necessary, insert 2 long toothpicks through the layers to keep the gateau in place.
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22
Refrigerate at least 15 minutes.
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23
Remove the toothpicks; cut into wedges before serving.
