Stepwise Method: Crpe Cake

• In a large mixing bowl, whisk together the large eggs, whole milk, all-purpose flour, granulated sugar, and salt until smooth. Stir in the melted butter and 1 teaspoon of vanilla extract. Let the batter rest for at least 30 minutes.
• Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a bit of melted butter. Pour about 1/4 cup of the batter into the pan, swirling it to coat the surface evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for an additional 30 seconds. Repeat with the remaining batter.
• In a stand mixer or using a hand mixer, beat the chilled heavy cream until it begins to thicken. Gradually add the powdered sugar and the remaining 1 teaspoon of vanilla extract. Continue to whip until soft peaks form.
• On a serving platter, place one crêpe and spread a layer of whipped cream over the top. Repeat this process, layering crêpes and whipped cream until all are stacked. Finish with a dollop of whipped cream on top.
• Refrigerate the assembled Crpe Cake for at least an hour before serving. Slice into wedges and enjoy!