20 layers Chocolate Mille Crêpe Cake with Coffee fillings 法式巧克力咖啡千層薄餅蛋糕

I bought a Crêpe maker recently at Amazon. I can't wait to try that by making Crêpe Cake and Crêpe Suzette. I love my new toy. Very easy to use, easy to clean, no mess and very consistent in crepe size and thickness. Love it.

Ingredients: (make ~30x7.5" crepes)

250g plain flour 
4 Egg
60g Sugar 
pinch of salt 
600ml Milk 
2tbsp Unsalted butter (Melted)
1/4 cup cocoa powder (Sifted)

Directions:

1. In a large bowl, whisk together flour, salt, sugar, eggs, milk, cocoa powder and melted butter at last. Use a sieve to strain the mixture into another bowl, pressing through as much batter as you can and discard the thick clumps remaining in the strainer. Cover the bowl and place in the refrigerator for a minimum of 2 hours or overnight.
2. The following video shows how I make the crepe with my new crepe maker.

Coffee Pastry Cream fillings

Ingredients:

2 cups milk

1 tsp vanilla extract

4 tbsp butter

2/3 cup sugar, divided

8 large egg yolks

6 tbsp all-purpose flour, (Sifted)

4 tsp coffee extract or 1 tbsp instant espresso dissolved in 1 tbsp boiling water)

Directions

1. In a heavy saucepan, bring soy milk, scraped seeds and vanilla bean, margarine, and half the sugar to a boil. Meanwhile, use a whisk to beat egg yolks and remaining half of sugar in a medium bowl. Add flour and use a silicone spatula to gently mix it into egg mixture. Strain half the soy milk mixture into the egg mixture and whisk. Repeat with remaining half of the soy milk mixture. Mix well and return to the saucepan.
2. Cook over low heat for 2 minutes, whisking constantly. Use a silicone spatula to scrape the cream from the corners of the pot so it does not burn. Remove from heat and pour into a bowl. Let sit 5 minutes, then cover with plastic wrap, and place in refrigerator until chilled, 4 hours or overnight. To use immediately, place the bowl of pastry cream into a larger bowl filled with ice and a little water (below the level of the bowl with the cream) for 15 to 20 minutes, or until cream is chilled. Mix occasionally. Store, covered, in the fridge for up to three days. When ready to use, whisk in coffee extract until desired color and flavor is achieved. If you like a strong coffee flavor, add more extract.

To Assemble Cake

1. Repeat one layer crepe and fill with Coffee pastry cream on top of each crepe. Spread with a silicone spatula all the way to the edges. Place another crêpe over the pastry cream, trying to line it up as best as you can with the first crêpe. I made at least 20 layered of crepe for this cake that I make.
2. You can decorate the top of the cake with chocolate shavings, confectioners’ sugar, or confectioners’ sugar mixed with cocoa. Store in the fridge, but let sit out at least 20 minutes at room temperature before serving. The cake may be frozen, wrapped in plastic wrap, for up to three months.