This impressive dessert is perfect for any celebration

Jessica Rudolph, America's Test Kitchen on Jul 3, 2024

1. Whisk flour, sugar, and salt together in a large bowl. Whisk milk and eggs in separate bowl until evenly combined. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in melted butter, then whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to two days; let come to room temperature and whisk to recombine before cooking.)

2. Heat oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes. Using a paper towel, wipe out the skillet, leaving a thin film of oil on bottom and sides. Pour 3 tablespoons (or scant 1/4 cup) batter into center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, shaking skillet gently while rotating to allow batter to run and fully cover bottom of skillet. Cook crepe without moving it until the top is dry and the crepe starts to brown at the edges, 30 to 60 seconds. Gently slide spatula underneath the edge of the crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, 15 to 30 seconds. Transfer cooked crepe to wire rack.

3. Repeat with remaining batter, stacking crepes on wire rack; reduce heat slightly as needed to ensure crepes don't cook too quickly. Let crepes cool completely, about 30 minutes. (You should have about 28 crepes. Crepes can be stacked, covered with plastic wrap, and refrigerated for up to 24 hours; bring to room temperature before using.)

To assemble the cake:

1. Whisk chilled pastry cream until smooth. Using a stand mixer fitted with whisk attachment, whip heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Using a rubber spatula, fold whipped heavy cream into pastry cream until no white streaks remain. Reserve and refrigerate 1/2 cup filling for serving.

2. Select 20 crepes for making cake (reserve remaining crepes for another use). Spread a small dab of filling in the center of the cake platter to anchor the cake. Place 1 crepe on a platter. Using offset spatula, spread 3 tablespoons filling evenly over crepe, leaving 1/4-inch border. Top with 1 crepe, pressing lightly to adhere. Repeat with remaining filling and remaining 18 crepes, finishing with crepe. Cover crepe cake lightly with plastic and refrigerate for at least 4 hours or up to overnight.

3. Spread reserved 1/2 cup filling over top of cake and decorate with berries. Serve with extra berries.

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