First of all, prepare the custard, so as to allow it time to cool down a bit: whip the egg yolks with the sugar, then add the flour first, then the milk.
Pour everything into a saucepan, add the vanilla, bring to a boil, stirring constantly to avoid lumps and cook until you get a fluid but thick cream.
Put the cream in a large container, so that it cools first, and cover with cling film in contact, so as not to oxidize the surface.
In the meantime that the cream cools, prepare the crêpes: in a bowl, beat the whole eggs while, separately, mix together the milk and flour.
Then add the two compounds, then cover the bowl with cling film and let it rest in the fridge for at least 30 minutes.
After at least half an hour, resume the dough and start cooking your crêpes, spreading a ladle of dough on a pan or a large, flat-bottomed non-stick pan, very hot (if it is not perfectly non-stick, melt a small butter into the pan before pouring the dough).
When the dough has hardened, gently peel off the edges with a spatula and turn the crepe to cook the second side as well.
As the crêpes are ready, stack them on a plate.
When the crêpes and cream are both ready, lightly toast the pine nuts in a non-stick pan.
At this point, proceed with the filling: stuff one crepe at a time with the cream.
Arrange the grandmother's crêpes on a serving plate, decorate with pine nuts and icing sugar and serve immediately.
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