cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. cook on the other side for no longer than 30 seconds. flip the crepe onto a baking sheet lined with parchment or wax paper. repeat until you have 20-25 perfect crepes.
whip the heavy cream with the sugar and the vanilla until it forms soft peaks. add pastry cream directly to mixer and whisk in on high until combined. 