Crepe Cake

Directions

1. In a large bowl, whisk eggs and milk. In another large bowl, mix flour, sugar, vanilla and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour or overnight.
2. Preheat nonstick skillet over low heat; stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Separate crepes with wax paper.
3. Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
5. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
6. To assemble, place one crepe into a greased 8-in. springform cake pan. Spread 1 tablespoon pastry cream evenly over crepe. Repeat layers. Refrigerate 8 hours or overnight. Remove sides from springform. Top with berries, garnish with powdered sugar. Slice and serve.