Bring the crepe batter to room temperature. Place crepe pan over medium heat. Lightly grease the surface with oil and add about 3 Tbsp of batter (if using a 9 inch pan) and tilt pan in a circular motion to cover the surface of the pan.
Cook until the bottom just begins to brown and then flip the crepe with your fingers. An offset spatula is helpful if your fingers cannot withstand the heat. Cook on the other side for no more than 5 seconds. Flip the crepe into a parchment lined baking sheet. Repeat until you have used all the batter or have at least 20 prefect crepes.
Whip the heavy cream with the tablespoon of sugar and Kirsch. Whip to soft peaks. Fold into the pastry cream in three stages.
Lay 1 crepe on a cake plate. Spread a thin later of pastry cream over the crepe. 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.
Optional: Before serving, sprinkle the top with 2 tablespoons of sugar and caramelize with torch.