Custard Crepe Gateau
Nov
In a food processor, or by hand with a whisk, combine dry ingredients. Add milk, eggs, butter and vanilla. Let batter rest 15 Minutes.
Heat a 10" skillet and brush with butter. Pour 1/4 cup crepe batter into pan and swirl to spread evenly. Cook until lightly browned and flip over to brown other side. Using all crepe batter should yield 10 to 14 crepes.
Dissolve custard powder in 1 cup water. In a medium saucepan, simmer milk and sugar until combined and small bubbles form around the edges of pan. Remove from heat and add dissolved custard powder. Whisk until custard thickens and looks smooth. Set aside to cool.
Beat heavy cream with confectioners' sugar until firm peaks form. Carefully fold cream into custard in 3 batches.
9" springform pan with parchment paper. Place 1 crepe on bottom of pan. Spread 1/3 cup filling over crepe. Continue filling and stacking crepes until filling is used up and top layer is a crepe.
Chill 2-4 hours or overnight.
To serve, unmold gateau and sift confectioners' sugar on top. Slice in wedges.