In a small saucepan, place the eggnog and maple syrup over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).

Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.

Once the eggnog has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.

Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.

Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.

Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge until ready to use.

In a large bowl, add all ingredients and use an immersion blender to blend until smooth. Alternatively, mix in a blender until smooth.

Pour the crepe batter through a fine mesh sieve into another bowl.

Place a small skillet over low-medium heat. Add a small amount of neutral oil to coat the pan.

Pour ¼ cup of the batter into the skillet, swirling the pan to coat the surface evenly. Cook for about 2 minutes or until the crepe looks matte, then flip it over and cook for an additional minute. Transfer the crepe to a plate, while you repeat with the rest of the batter.

Once all of the crepes have been made, assemble them with the pastry cream.

Place the first crepe on the cake stand, and spread 2 tablespoon of the pastry cream on top in an even layer. Place the second crepe on top and repeat with the remaining pastry cream and crepes.

Dust the crepe cake with powdered sugar, and enjoy!