For the pancake cake, melt the chocolate in an au bain marie. Stir in cornflakes and butter.
Line a springform pan with baking paper and pour in the mixture. Press down firmly. For the pancakes, whisk together milk, salt and eggs. Then add the flour and whisk well.
Heat a little oil in a pan and bake 11 pancakes. For the cream filling, soak gelatin in cold water. Halve the vanilla pod and scrape out the pulp.
In a saucepan, heat the milk. Add vanilla pulp and half of the sugar. Bring everything to a boil. Mix the egg yolks and the rest of the sugar. Add flour and mix well.
Pour a small ladle of milk through the egg mixture, stir, and then add this amount to the remaining milk in the pot. Stir well and simmer for about 5 minutes.
Squeeze out the soaked gelatin and add to the liquid. Place one pancake in the springform pan and spread with cream. Continue in this way until all the pancakes are used up.
Put the cake in the refrigerator for at least 4 hours, even better overnight! Remove the pancake cake from the mold and dust with powdered sugar!