20+ layers Vanilla Crepe Cake

 I made crepe cake before, but I always want to make the one that the crepe layer is very thin and you can put more than 20 layers of crepe into 1 cake ^^.

Actually I really wanted to make it after I went to Lady M boutique in New York, their crepe cake is so beautiful with a lot of  crepe layers. Finally I understand that the key for this kind of crepe is more liquid and less flour, and you can't use the flour that's high on gluten too. You don't need to rest the batter overnight, only 1 hour is enough as longer resting time will thicken the batter and you won't get super thin crepe. 
The hardest thing for making the crepe cake is frying it, use low to medium low heat and let the pan cool a bit before adding new batter  or it will cook as soon as you pour the batter into the pan, no time to tilt. You will need a lot of time to fry it, so prepare yourself for that.
But beside from using a load of time on frying, the rest of the process is easy. Let the crepe set in the fridge before cutting is recommended if you want to cut it neatly.
You can serve this crepe cake on its own, (or with fresh fruit, berry sauce or etc.), with a cup of hot drink to cut down the richness of the cake is the best.

 20+ layers Vanilla Crepe Cake

Make 23 cm cake with 23 layers crepe

10 .................................... Eggs

220ml .............................. Milk

385 ml .............................. Unsweetened condensed milk (or Whipping cream)
......................................... Pinch of salt
150 g ................................ Sifted cake flour
85 g ................................ Icing sugar
1tsp ................................. Vanilla extract

Sweetened whipped cream

150g ................................ Whipping cream (A)
700g ................................ Whipping cream (B)
130g ................................ Icing sugar
1tsp .................................. Vanilla bean paste (or 2tsp vanilla extract)
4g ..................................... Gelatine sheets (or 4g of gelatine powder) 

......................................... Rice bran oil for brushing the pan

 *you can use evaporated milk or whipping cream instead of 

 Whisk the eggs together.

 Pour the icing sugar into the bowl and whisk to combine.

1 can of  Non-Dairy half creamer (I use Mali brand)

 Pour the Non-Dairy half creamer into the bowl, and whisk to combine.

 Pour the milk into the bowl and whisk to combine.

 Pour the sifted flour into the bowl.

 Whisk to combine.

 Pass through a sieve.
Let the batter rest for 1 hour.

 Place 25cm crepe pan over low heat, lightly brush with oil.
When hot pour the batter into the pan, you will need about 1/4 cup of batter per 1 crepe.

Tilt it until it cover the pan. 

  Cook until golden.

  Flip and cook until golden on both side.

  Let the crepe cool before using.

You will get 22-23 crepes.

 Bloom the gelatine sheets in iced cold water for at least 5 minutes.
If using gelatine power pour it in 20ml water.

  Warm whipping cream (A) in the microwave until hot.
Remove the gelatine sheets from the water, squeeze to remove access water, put in hot whipping cream jug and stir to combine (for gelatine powder put all the mixture into the whipping cream).

Let the mixture cold to room temperature before using.

  Put the whipping cream (B) in a large bowl, add the whipping cream and gelatine mixture.

Put the icing sugar and vanilla bean paste into the bowl.

 Whip until soft peaks formed.

 Place 1 sheet of crepe in 23cm cake ring.

 Spread the whipped cream over the crepe, and place another sheet of crepe over whipped cream

 Repeat until using all of the crepe (or whipped cream).

 Cover wit plastic wrap and refrigerate at least 2 hours before using.

20+ layers Vanilla Crepe Cake