Preheat the oven to 180° C (350° F)
Preparation and cooking time: Under an hour

I'm particularly fond of crêpe cake, a perfect dessert for a celebration, that can be served with coffee ice cream or a spoonful of bitter orange or rhubarb marmalade. Try this dessert and delight your guests!

Crêpe batter

1. Bring the milk to a boil with the split vanilla beans (scrape the seeds into the milk). Keep warm. 
2. Combine the egg yolks, 75 g (5 tbsp.) sugar, flour and cornstarch without overmixing. Blend in the melted butter. 
3. Beat the egg whites to stiff peaks. Whisk in 135 g (3/4 cup) sugar, a few drops of lemon juice and a pinch of salt. 
4. Combine the vanilla-infused milk with the egg yolk mixture. 
5. Finish by folding the beaten egg whites into the batter, as for a soufflé.

Making the crêpes

1. Preheat the oven to 180 °C (350 °F).
2. First make a large 20 cm (8") crêpe. Butter the crêpe pan with a brush and pour in 300 g (10 oz.) of the batter, tapping the pan to spread the batter evenly. 
3. Place over the flame for about 15 seconds to brown lightly, then transfer to a 180° C (350° F) oven. 
4. After 3 minutes, remove and set on the counter, still in the pan. 
5. Butter a 16 cm (6") pan with a brush. Pour in 150 g (5 oz.) batter. Proceed in the same way: 15 seconds on the flame, then 3 minutes in the oven.
6. Take the pan and turn the crêpe out onto a cake base. Repeat with 4 more crêpes, piling them one on the other. 
7. Finally turn the larger crêpe out onto the smaller ones to cover them. 
8. Cover with a clean damp cloth and use your hands to mold the cake into a nice shape. Keep warm on the oven door. 

Finishing

1. Sprinkle the cake with icing sugar and cut into 8 portions. It should still be warm in the center.