Crepe Batter: Brown the butter. In a small pan, cook the butter until it is fragrant and the milk solids have turn brown. Set aside.

In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes.

Beat together eggs, flour, sugar, and salt in a stand mixer with a paddle attachment. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerator overnight (or at least 2 hours).

Toblerone Cream: In a saucepan, bring milk to a boil. Add the toblerone and remove from the stove. Let the toblerone melt by gradually whisking.

Assembly: Bring the crepe batter to room temperature. Place crepe pan over medium heat. Lightly grease the surface with toblerone cream using an offset spatula. Cover with another crepe and repeat to make a stack. Remember to save your best looking crepe to place on top.

Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.