DirectionsIn a blender, add all ingredients for the crepes and pulse for 20 seconds. Heat a griddle or non-stick skillet on medium high heat and coat with butter. Pour 1/4 cup of batter into the center of the pan and spread evenly to make a round crepe. Cook about 30 seconds, then flip and cook another 10 seconds on the other side. Repeat with remaining batter, laying each crepe flat on a wire rack to cool.
To make the pastry cream, whisk together dry frosting mix, cornstarch and salt in a medium saucepan. In a separate bowl, whisk together milk and egg yolks. Add the liquid mixture to the saucepan and whisk together. Cook over medium heat until mixture comes to a boil.
Add butter, stirring constantly and boil a minute more. Remove from heat and add vanilla. Whisk thoroughly. Strain pastry cream through a mesh sieve into a bowl. Cover with plastic, directly onto the surface of the pastry cream. Refrigerate 15-20 minutes until cool.
To assemble the crepe cake, place one crepe onto a large platter or cake stand. Evenly spread about three tablespoons of pastry cream onto the top of the crepe, then place a second crepe on top of the pastry cream.
Repeat steps until all the crepes have been used. Refrigerate cake for at least an hour before cutting. Dust powdered sugar on top for garnish before cutting.