First prepare the cream filling. Place the milk and vanilla extract in a pot over low heat.
In a separate bowl, beat the egg yolks, sugar and corn flour until well mixed.
Add the egg yolk mixture to the milk and vanilla. Stir gently until it begins to thicken.
Let the filling cool in a container until it reaches room temperature, then store it in the fridge.
For the crepes:
Beat the eggs and add the flour, milk, Extra Virgin Olive Oil from Spain and salt to taste.
Using an electric mixer, beat the batter until it is smooth and lump-free. The batter can be used immediately, but it’s advisable to let it sit in the fridge for about a half an hour.
Heat a splash of Extra Virgin Olive Oil from Spain in a pan and pour in two tablespoons of batter. Move the pan around so that the batter coats the entire bottom. When one side is set, flip the crepe and cook the other side.
When one crepe is finished, spread a little bit of the cream filling onto it. When the second crepe is finished, place it on top of the first and spread a little bit of cream filling onto it. Repeat this process until the cake reaches whichever height you prefer.
Once your tower of crepes and cream is ready, it can be served as is or with an added topping of your choice.
For the topping:
We suggest topping the cake with strawberry jam, but there are many other options, depending on the tastes of each individual couple.
If you have a sweet tooth, you can top your crepe cake with chocolate. All you have to do is melt a little bit of couberture choclate and drizzle it over the cake. Remember to place the cake in the fridge afterwards so that the chocolate hardens.
Instead of strawberry jam, you can also use other flavours like blueberry, plum or orange, or even caramel syrup and whipped cream.