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1
Day before: Make the crepe batter and pastry cream.
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2
Batter: In a small pan, brown butter and set aside. In another small pan, heat milk until steaming and cool for 10 min. In a mixer on medium-low speed, beat together eggs, flour, sugar and salt. Slowly add milk and browned butter. Pour into a container, cover and refrigerate overnight.
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3
Pastry cream: Bring milk, vanilla bean and scrapings to a boil, then set aside for 10 min. Remove bean.
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4
Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in the ice bath.
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5
In a medium heavy-bottomed pan, whisk together egg yolks, sugar and cornstarch.
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6
Gradually whisk in milk, then place over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press through a fine meshed sieve into the small bowl. Set the bowl in the ice bath and stir until it reaches 140u00b0 F on a thermometer then stir in the butter, cool, cover and refrigerate.
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7
The next day: Bring the batter to room temperature. Place a seasoned 9-inch crepe pan over medium heat. Swab the pan with oil, then add about 3 tablespoons batter and swirl to cover the surface.
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8
Cook until bottom just begins to brown (1 minute) then carefully lift an edge and flip the crepe with your fingers and cook for 5 more seconds. Flip crepe onto a parchment lined baking sheet. Repeat with remaining batter.
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9
Pass the pastry cream through a sieve once more. (see intro)
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10
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks.
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11
Fold it into the pastry cream.
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12
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20. Chill for at least 2 hours. Set out for 30 minutes before serving.
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13
If you have creme brulee torch, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar.
