Put everything into a blender and mix until smooth. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.
heat a large flat skillet on med high (the FIRST time spray with non stick spray, you won't have to do it again)
Once it's hot pour about 1/3 C batter (or 1/4 depending on your pan size) into the pan and QUICKLY tilt the pan in a circle to cover the bottom.
I cook it for about 40 seconds on each side, the edge should start to pull a way a bit, loosen it and pull away and flip over
let the crepes cool then stack until your ready to use them
Pastry Cream
Bring the milk and vanilla bean to a simmer
Sift the flour and starch together, set aside.
whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow.
Whisk in the flour and starch.
Pour in about half of the hot milk, whisking constantly. Pour the mixture back into the pan (don’t stop stirring
Bring the pastry cream to a boil, stirring constantly, over medium high heat.
Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out.
Strain the pastry cream through a fine mesh strainer into a bowl (that’s in a bowl of ice to help cool it faster) and stir in the butter.
cover with plastic wrap and refrigerate
Brown Sugar Shortbread
Preheat oven to 350F.
In your mixer beat butter until fluffy.
Add brown sugar and mix well.
Add flour and mix just until a dough forms
Knead until smooth.
pat 1/3 of the dough 1/4 inch thin for the cut out cookies, cut out
Pat the rest of the dough into two 1/3 thick circles, score dough lightly with a knife, marking where you'll cut your cookies.
Pierce the dough with a fork, if desired (it's pretty).
Bake for 25-30 minutes, until shortbread is lightly browned all over.
While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking.
Allow shortbread to cool completely once it has been cut
grind some of the non cut out cookies into crumbles
Buttermilk Syrup
Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.
Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.
Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).
Stir in the red gel color and maybe a little cocoa for depth
Assembly
Place the shaped cookie on the plate
pipe a think layer of pastry cream, add a crepe
repeat, adding some cookie crumble in between every other layer
serve with the "bloody" buttermilk syrup on the side