Pumpkin Crepe Cake

Place the eggs, milk, flour, butter, and salt in a blender and blend until smooth.  

Allow the batter to rest for 20 minutes.

Heat a non-stick skillet over medium heat.  

Pour in 2 to 3 tablespoons of batter, swirling the pan to coat the bottom evenly with batter. 

Cook until golden brown on the bottom, then flip and cook for an additional 2 to 3 minutes to brown the other side. 

Transfer the cooked crepe to a wire rack to cool, then repeat until you have used all the batter.

Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.

Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface. 

Add the hot milk to the egg mixture, a little at a time, whisking to combine. 

When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. 

Cook the pastry cream, whisking, until thickened. 

Remove from heat and stir in the vanilla. 

Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. (Use the back of a ladle to press the mixture through the sieve.) 

Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours)

Whip the cream and powdered sugar together until stiff.

Fold the whipped cream, pumpkin, and spices into the pastry cream. 

Place a crepe on a serving platter, and top with about 2 tablespoons of spiced pumpkin pastry cream, spreading it in an even layer.  

Top with another crepe, and repeat until all the crepes and filling have been used.  

Garnish with salted caramel sauce, sweetened whipped cream, cinnamon, and toasted pepitas (optional).