100-Layer Giant Crepe Cake

Instructions

• Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
• Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
• Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
• Add 1½ cups (345 g) of the melted butter. Stir until combined.
• Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
• Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
• Place the batter in the fridge to rest for 1 hour.
• Repeat steps 1-7 to prepare the second batch of batter.
• Heat a large round electric griddle to 375˚F (190˚C).
• Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
• Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
• Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
• Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
• Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
• Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
• Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
• Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
• Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
• Immediately place in the fridge to cool and set, overnight.
• To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
• Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
• Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
• Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
• Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
• Once assembled, freeze the cake for 30 minutes to set and firm up.
• Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
• Enjoy!