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1
The day before, make the crepe batter and the pastry cream.
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Batter: In a small pan, cook the butter until brown like hazelnuts.
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Set aside.
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In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
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In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
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Slowly add the hot milk and browned butter.
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Pour into a container with a spout, cover and refrigerate overnight.
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Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.
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Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
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In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
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Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
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Press the pastry cream through a fine-meshed sieve into the small bowl.
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Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
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Stir in the butter.
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When completely cool, cover and refrigerate.
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Assemble the cake the next day: Bring the batter to room temperature.
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Place a nonstick or seasoned 9-inch crepe pan over medium heat.
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Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
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Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.
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Cook on the other side for no longer than 5 seconds.
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Flip the crepe onto a baking sheet lined with parchment.
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Repeat until you have 20 perfect crepes.
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Pass the pastry cream through a sieve once more.
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Whip the heavy cream with the tablespoon sugar and the Kirsch.
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It won't hold peaks.
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Fold it into the pastry cream.
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Lay 1 crepe on a cake plate.
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Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
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Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
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30
Chill for at least 2 hours.
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Set out for 30 minutes before serving.
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If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar.
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Slice like a cake.
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34
Batter adapted from ''Joy of Cooking.''
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Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan.
