Crêpe Raspberries Cake

I love SUMMER!!! Summer = fruits season. Since I still have plenty of raspberries in my fridge, I've made some extra pastry cream with fresh raspberries. Thinking, what else I can match with my remaining raspberries pastry cream, hmmm, here you go - Crêpe Raspberries Layered Cake which I've been dying to make a crepe cake for ages - now I really have to realize it!!!! My brother always ask me last time, "Sis, do you know how to make crepes cake, it's so yummy but really expensive when you buy it outside too." Crêpe cake just my both brother and mum's favourite, finally, I did it - trial and error, research successfully. Hopefully I can make for them when I back home in future.

This Crêpe cake was insanely delicious. All of the components come together into a sweet, smooth, a little bit  sourish and delicious treat! While making the Crêpe don't be discouraged if you have a few failures or not thin enough, human cant be perfect. This makes quite a bit of batter, so you've got a lot of room for error. Try to keep your cool and have fun! I will think to make one but not hundreds of them :)

Hankerie's Crêpe Raspberries Cake (Top view)

Crepes

1/2 cup butter

3 cups full cream milk

3 eggs

1 1/2 cups flour

1/4 cup sugar

Pinch salt

1. Prepare this batter the day before making the cake. Or alternatively you can store in the fridge at least an hour before using.
2. In a small pan, brown the butter, being careful not to burn. Set aside. In the same pan, heat the milk until steaming and allow to col for 10 minutes. 
3. Beat together the eggs, flour, sugar and salt on medium low speed until just combined, then slowly add the milk and butter. Pour into a container with a spout, cover and refrigerate overnight. 
4. To make the crepes, bring the batter to room temperature. In the meantime, prepare a baking sheet with a piece of parchment paper so you have a place to store cooked crepes. Pour in about 3 tablespoons of batter, quickly and swirling to cover the entirety of the bottom of the pan. Cook until the bottom just begins to brown, about 1 minute, then carefully lift flip the crepe any way you can. You can do this by lifting an edge and using your fingers, or by using an offset or regular spatula - whatever works for you! Cook on the other side for no longer than 5 seconds and flip the crepe onto the lined baking sheet. Repeat until all batter has been used. 

Raspberries Pastry Cream

1 cup fresh cream

3 egg yolks

1/4 cup sugar

1/2 cup of fresh raspberries

Chocolare Pastry Cream

1 cup milk

3 egg yolks

1/4 cup sugar

1/8 cup cornstarch, sifted

2 TBSP cocoa powder

2 TBSP butter, cubed and softened

1 1/2 tsp vanilla

Assemble the Crêpe with pastry cream in between the layers.

I'm submitting this Crêpe Raspberries Cake for 

Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations