We were after a stately, impressive cake comprising intricate layers of delicate crepes and vanilla-scented cream. For the crepes, we went with a batter relatively low in flour, which ensured that it was loose enough to fully cover the bottom of a skillet. We added plenty of sugar for flavorful browning (and to keep these crepes firmly in sweet territory).
For the filling, a diplomat cream (a rich vanilla pastry cream lightened with whipped cream) had the perfect consistency: It was enticingly creamy, thick enough to glue the layers together in a sturdy, sliceable formation (thanks to the powers of cornstarch and gelatin), and light enough to not be cloying after a single bite.
