Crepes Cake

Step 1/7

• 1⅔ eggs
• 40 g sugar
• ⅓ tsp vanilla extract
• ⅓ dash salt

Add the eggs, 65g sugar, vanilla extract and salt into a bowl and whisk it all together until combined

Step 2/7

• 85 g flour
• 253⅓ g milk
• 31⅔ g butter

Add the remaining ingredients and make sure to shift the flour into the batter

Step 3/7

• Food colouring

Divide the mixture into 5 equal portion then add whatever colours you want. I’ve used pick, green, yellow, lime and purple.

Step 4/7

• nonstick pan

Use a non-stick pan on a low to medium heat until it’s hot before pouring in the batter. Use about 2/3 batter in a 1/3 cup measurement for each crepe

Step 5/7

• wire rack
• rubber spatula

Once you see air pockets, flip over and cook for about 5-10 seconds then put it on a cooling rack

Step 6/7

• 183⅓ g heavy cream

• bowl
• hand mixer with beaters

Add the remaining sugar (55g) and cream together and whipped until soft peak

Step 7/7

• plate
• offset spatula

Layering the cream between each crepe until it all gone.

Enjoy your meal!