Crepe Gateau with Strawberry Preserves and Creme Fraiche

• 3/4 cup all-purpose flour
• 4 tablespoons confectioners sugar
• Pinch of salt
• 2 large whole eggs, room temperature
• 2 large egg yolks, room temperature
• 1 1/4 cups milk, room temperature
• 4 tablespoons unsalted butter
• 1 1/2 cups creme fraiche
• 1/2 teaspoon pure vanilla extract
• 1 cup strawberry or other fruit preserves

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

flour, confectioners sugar, salt, eggs, egg yolks, milk, unsalted butter, creme fraiche, vanilla, strawberry

Taken from www.epicurious.com/recipes/food/views/crepe-gateau-with-strawberry-preserves-and-creme-fraiche-393066 (may not work)