Instructions

First make the Crepe Batter:

1. In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
2. In a large bowl using your electric mixer at a low speed or a whisk, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)

For the Filling:

1. In a small bowl, add egg, flour, sugar, and cornstarch; whisk until smooth.
2. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk it into the egg mixture.
3. Return all ingredients to the saucepan, and whisk constantly for about 5 minutes, until thickened and bubbly like lava.
4. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture.
5. Refrigerate mixture until thick and cool (you can speed this up in the freezer or by resting the pastry cream in an ice bath.)

To make the crepes:

1. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
2. Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.)
3. Use a nonstick pan over medium-low heat. (I didn't have to spray mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
4. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)

To assemble:

1. When the pastry cream is cold and firm, make whipped cream by beating the heavy cream until stiff peaks form, Fold in the pastry cream and the raspberry puree (If the pastry cream seems too solid before you add it to the whipped cream, beat it with your mixers for a minute to loosen it up.)
2. Place one prepared crepe on a large cake plate.
3. With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about ¼ cup).
4. Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. Save the nicest looking crepe for the 20th (top) layer. If your layers seem uneven or your cake seems tilted at all, adjust your filling to even it out.
5. Refrigerate the prepared cake for 1-2 hours. Top with fresh raspberries and a sprinkle of powdered sugar if desired.