Eggnog Crepe Cake

• Refrigerated

  • 4 Egg yolks
  • 6 Eggs

• Baking & Spices

  • 1 Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1 3/4 cups Flour
  • 1/4 tsp Nutmeg, ground
  • 1 Nutmeg
  • 3/4 tsp Salt
  • 11 1/3 tbsp Sugar
  • 3 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 6 tbsp Butter
  • 3 cups Milk
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 cup Eggnog

Found on lepetiteats.com

Ingredients

• For the crepe cake:
• 3 cups milk
• 6 tablespoons butter, melted (plus more for coating pan)
• 6 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 6 tablespoons sugar
• ½ teaspoon salt
• For the eggnog pastry cream:
• 1 cup eggnog
• 1 cup whole milk
• 4 egg yolks
• ⅓ cup sugar
• ¼ cup flour
• ¼ cup cornstarch
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• For the cake topping:
• Whipped cream
• Confectioners sugar
• Freshly grated nutmeg

Directions

• To make the crepe batter, whisk flour, sugar, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk together milk, butter, eggs and vanilla extract. Use an immersion blender to combine wet and dry ingredients until mixture is smooth (or transfer to a blender and blend until smooth, then pour back into bowl).
• Cover bowl with plastic wrap and refrigerate for 2-24 hours. Stir batter before cooking.
• Heat a 10-inch non-stick pan over medium-low heat and then add a bit of butter to coat the pan. Scoop ¼ cup of batter into the pan and swirl it around to completely cover the bottom. Cook until the edges are slightly browned, about one minute.
• Gently flip with a spatula and cook until underside is golden brown, about another 30 seconds-1 minute.
• Transfer crepe to a baking sheet lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other.
• To make the pastry cream, bring the eggnog and milk to a simmer in a medium saucepan over medium-low heat.
• While the mixture is heating, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt and vanilla in a medium bowl.
• Temper the egg mixture by slowly whisking in half of the heated eggnog mixture, then whisk the tempered egg mixture back into the eggnog mixture in the saucepan. Return the pan to a medium-low heat and bring the mixture to a low boil. Cook, whisking constantly, until mixture is very thick, about 4-6 minutes.
• Strain the mixture through a fine sieve into a bowl and cover with plastic wrap, pressing plastic to the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate to chill for at least 2 hours.
• Place one crepe on a cake platter or plate and spread a very thin layer of eggnog pastry cream on top with an offset spatula.
• Continue to layer crepe and pastry cream until the cake is 20 layers high, ending with a crepe on top.
• Top with whipped cream, powdered sugar and nutmeg. Chill cake for at least one hour before slicing.