This is the second time I made mille crepes.
The first time it looked like this, horrible!!...
Crepes too thick (a perfect mille crepes should have layer of cream that is thinker than crepes). That's why I got this mountain-like convex cake.
Cream too sour (I used Martha Stweard's lemon curb recipe, not nice)
I overwhisked the pastry cream that the batter disintegrated 
.
Planning to make a smaller mille crepes, I modified from Chic & Gorgeous Treat recipe this time.
Vanilla Mille Crepe
French Crepe
45g unsalted butter
375ml whole milk
85g all-purpose flour
3 eggs
50g caster sugar
1/2 vanilla extract
pinch of salt
Vanilla pastry cream
250ml whole milk
1/2 vanilla extract
3 egg yolks
60 caster sugar
pinch of salt
21g cornflour, sifted
25g butter
200ml whipping cream, whipped soft peak
To make crepes
1. Melt butter and add eggs into a blender and blend until emulsified. Add the flour, milk, maple syrup and salt to the blender and blend until smooth. Refrigerate overnight.
2. The next day, prepare pastry cream while waiting for the crepe batter to return to room temparature.
To make pastry cream (I refer to Chic & Gorgeous's method)
1. Heat milk with vanilla extract with medium heat. Turn fire off right before it gets boiled.
2. Handwhisk egg yolks, sugar, salt, cornflour together. Add some hot milk to get the mixture running.
3. Return milk to stove over medium heat, pour all egg batter into milk and continue to stir till thicken. Sift the milk batter to get rid of any lumps.
4. The recipe said set the batter aside to cool till 60 degree celcius before adding in the butter. But after I have done with the sifting, the batter already too cool, so I add in the batter immediately and whisk well.
5. Refrigerat the thicken milk batter. While waiting for it to harden further, prepare the crepes.
To fry the crepes
1. The flying bit is a bit tough. I tested 3 different pans to finally settled with a 6" pan. Wasted a few pieces trying to get a thin layer. So with the above amount, I only made 15 crepes.
2. Lightly oil the pan (I mean really light) and heat up over small heat. I only oiled the pan once every 4-5 crepes.
3. Remove pan from heat & ladle a small amount of crepe batter into pan, swirl the batter to cover the flat surface of the pan. Remove pan from the heat just so the batter doesn't get cooked immediately, this will give you time to swirl the batter. Make sure you swirl the batter towards the side so that it doesn't get thick at the center. If you can always swirl easily to get a perfect crepe it could mean your crepe is too thick! Reduce the amount of crepe batter. You may be too clumsy to cover the pan with a thin crepe batter at first, it's ok, just drop some batter to cover any holes.
4. Cook both sides until lighly brown. When I cooked it too brown, the thin crepes become crispy. But it's ok :p
5. You should get a brittle and cripsy edge but it will turn soft after it is cooled or after applying pastry cream.
To finalise vanilla pastry crem
1. It takes about an hour to finish the crepes. Now remove the milk batter from fridge.
2. I handwhisked the whipping cream worrying that I overwhisk this time. I achieved a soft peak but thinking that it is not done so I gave it a few more whisks, only to see the foamy cream started to disintegrate! Oh no... I failed again.
3. Never mind, I continued to fold it into the milk batter anyway. Mix well.
4. Start to assemble! Make sure you apply a thick layer of cream evenly, cover the whole crepes except the crispy edges.
5. When layer the crepes, press the center lightly so that it form a flat cake, not a convex cake.
Swirl the batter towards the edge, you can see it's slighly thick at the side here
If you cook it too brown, this thin crepe will get crispy. this is just right
You should get a flat surface (not convex) when you lay all the crepes on top of each other
Cover whole surface wiht vanilla pastry cream except the crispy edges.
I creamed the top layer lightly and spinkled with almond slides :)
See I got a perfect flat cake this time! Voila!
) 
How about a mini one for the tot? Using a cupcake cup instead. I think it is lovely! 
