Instructions

1. First, if you have pre-made pastry filling skip this step. If you don’t have pre-made pastry cream filling, then make it using the following steps:
   - Mix the egg, flour, sugar and cornstarch until smooth.
   - Bring the milk to a simmer in a saucepan using low heat. Once simmering, whisk milk into the egg mixture and thicken in the saucepan for 4-5 mins.
   - Remove saucepan from the heat to mix in vanilla extract and hot water. Set aside to cool and firm, then combine with whipped cream and refrigerate 1-2 hours to continue firming. (Can be refrigerated overnight, then brought to room temperature.)
2. Second, if you have pre-made crepes, skip this step. If you don’t have pre-made crepes, then make them:
   - Whisk the flour and eggs in a large bowl. Mix in milk and water until smooth.  - - Mix salt, butter and sugar until smooth.
   - Oil your pan (or crepe maker) and turn heat to medium high. Pour 1/8 cup batter on pan and use a spreading tool or spatula to spread batter thinly & evenly.
   - Heat crepe for about 1 to 2 minutes until cooked and light brown. Flip crepe over with a spatula and cook for another 5 seconds, or until light brown, then set aside. Keep making crepes until you have used all of the batter.
3. Third, assemble the mille crepe cake:
   - Place one crepe on a large cake plate and use a spatula to spread a thin layer of pastry cream. Stack another crepe directly on top and repeat this process until all crepes are stacked and covered with cream, except the top crepe.
   - Place in the refrigerator for 2 hours to firm.
   - Let cake sit for 20-30 mins at room temperature, then sprinkle with confectioner’s sugar.
   - Enjoy!