Mille Crêpe

• Crepe Batter
• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 11/2 cups flour
• 7 tablespoons sugar
• Pinch salt
• Vanilla Pastry Cream
• 2 cups milk
• 1 vanilla bean, halved and scraped
• 6 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch, sifted
• 31/2 tablespoons butter
• Assembly
• Corn oil
• 2 cups heavy cream
• 1 tablespoon sugar or more
• 3 tablespoons Kirsch
• Confectioners' sugar.

1. Day before: Make the crepe batter and pastry cream.
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.
3. Pastry cream: Bring milk, vanilla bean and scrapings to a boil, then set aside for 10 min. Remove bean.
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.
5. In a medium heavy-bottomed pan, whisk together egg yolks, sugar and cornstarch.
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 140u0b0 F on a thermometer then stir in the butter, cool, cover and refrigerate.
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.
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.
9. Pass the pastry cream through a sieve once more. (see intro)
10. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks.
11. Fold it into the pastry cream.
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.
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.

batter, butter, milk, eggs, flour, sugar, salt, vanilla pastry cream, milk, vanilla bean, egg yolks, sugar, cornstarch, butter, oil, heavy cream, sugar, confectioners

Taken from www.epicurious.com/recipes/member/views/mille-crepe-1260342 (may not work)