Ingredients

8 large egg yolks

1/2 cup (55 g) cornstarch

1/2 teaspoon kosher salt

1 cup (200 g) granulated sugar, divided

4 cups (945 mL) whole milk

4 tablespoons (1/2 stick) unsalted butter, cubed, room temperature

4 teaspoons pure vanilla extract

2 cups (475 mL) heavy cream

3 cups (710 mL) whole milk

3 large eggs, beaten to blend

2 cups (240 g) all-purpose flour

4 tablespoons unsalted butter, melted, plus 1 teaspoon softened for pan

1 teaspoon kosher salt

1 teaspoon pure vanilla extract

3/4 teaspoon baking powder

1 cup cold heavy cream

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

1 pint fresh blackberries

1 pint fresh blueberries

1 pint fresh raspberries

Instructions

Step 1: Prepare the pastry cream by whisking egg yolks, cornstarch, salt, and 1/2 cup granulated sugar in a large heatproof bowl until combined.

Step 2: Heat 4 cups milk and remaining 1/2 cup sugar over medium heat until sugar dissolves and milk is steaming. Gradually whisk half of this hot milk into the egg mixture, then return all to the pot. Cook over medium heat, stirring constantly, until thickened and boiling, about 1-2 minutes. Stir for one more minute, then remove from heat and mix in butter and vanilla.

Step 3: Optionally strain the pastry cream through a fine mesh sieve onto a rimmed baking sheet. Cover with plastic wrap pressed directly onto the surface and refrigerate until cold.

Step 4: Whip 2 cups heavy cream to stiff peaks. Stir one-quarter into the cold pastry cream to loosen, then gently fold in the remaining whipped cream. Refrigerate until assembling.

Step 5: Make the crêpe batter by blending 3 cups whole milk, eggs, flour, vanilla, melted butter, salt, and baking powder until smooth. Refrigerate for at least 1 hour and up to 2 days.

Step 6: Heat 1 teaspoon softened butter in a nonstick skillet over medium heat. Pour 1/3 cup batter, swirling to spread evenly into a 9-inch circle. Cook until top is set and bottom is golden, 1-2 minutes, then flip and cook about 1 minute more.

Step 7: Transfer cooked crêpe to a parchment-lined rack and cover with parchment. Repeat until you have 18-20 crêpes. Cool completely.

Step 8: To assemble, place one crêpe on a platter and spread a scant 1/2 cup pastry cream over it, leaving a 1/2-inch border. Top with another crêpe and repeat to stack all crêpes, reserving a nice one for the top.

Step 9: Cover and refrigerate the assembled cake for at least 4 hours or overnight to set.

Step 10: Whip 1 cup cold heavy cream with confectioners’ sugar and vanilla to stiff peaks. Spread over the chilled cake, swirling to create decorative peaks. Garnish with fresh blackberries, blueberries, and raspberries.

Tips & Variations

Make the pastry cream up to 3 days ahead and store in an airtight container to save time.

Use any fresh mixed berries or seasonal fruits for topping to vary flavors.

For added flavor, fold a teaspoon of liqueur such as Grand Marnier into the whipped cream topping.

If you don’t have a nonstick skillet, a well-seasoned crêpe pan or cast iron skillet works well too.

FAQs

Can I make the crêpes ahead of time?

Yes, crêpes can be made up to a day ahead. Stack them between sheets of parchment paper and keep them in an airtight container in the fridge until ready to use.

Do I have to strain the pastry cream?

Straining the pastry cream is optional but helps remove any cooked egg bits for an extra smooth texture. If you prefer a rustic feel, you can skip this step.