i was obsessed making a pancake cake and cherry-based cake but sadly didn't have enough time. so this is the win-win solution: cherry cake pancake =)
6 tablespoons butter
3 cups milk
1 1/2 cups flour
7 tablespoons sugar
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
1 cup cherries
step by step
1. the day before, make the crepe batter and the pastry cream. batter: in a small pan, cook the butter until brown like hazelnuts. set aside. in another small pan, heat the milk until steaming; allow to cool for 10 minutes. in a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. slowly add the hot milk and browned butter. pour into a container with a spout, cover and refrigerate overnight.
2. cherry cream: mash the cherry, set aside. bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. fill a large bowl with ice and set aside a small bowl that can hold the finished cream and be placed in this ice bath.
3. in a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. press the cream through a fine-meshed sieve into the small bowl. set the bowl in the ice bath and stir until hot. stir in the butter. when completely cool, add mashed cherry, stir, cover and refrigerate.
4. lay 1 crepe on a cake plate. using an icing spatula, completely cover with a thin layer of cherry cream. cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. chill for at least 2 hours. set out for 30 minutes before serving. put a cherry at the top crepe.
recipe adapted from ny times