Crème brûlée crepe cake

For the crepes

600 ml whole milk 250 g all-purpose flour 4 medium eggs 50 g melted butter 50 g sugar 1 Pinch of salt 20 ml sunflower oil (for the pan)

For the pastry cream

1 liter milk 180 g sugar 1 vanilla pod or 1 tsp extract 110 g cornstarch 3 eggs

To serve

3 tbsp white sugar (for caramelizing) 100 g seasonal fruits (e.g. blackberries) Optional: citron blossom spoon sweet