Apricot Mille Crêpes

If you love crepes then this will make you want it even more. Sheets of crepes are layered with light pastry cream in between. Served like a cake.

What you need to make them is a good non-stick pan. The batter has to be very thin, a slightly quick hand to swirl the batter to evenly coat it's surface. 

Traditionally pastry cream is used for filling but I think that you can use whatever your adventurous heart desires.

This version uses browned butter for that nutty flavor. The filling is apricot preserve and lighted pastry cream. 

A good dessert to make for sunday brunch or saturday night entertaining.