INGREDIENTS:
- 1 & 1/2 cups all- purpose flour
- 1 tsp baking powder
- 3 pcs large eggs
- 2 & 1/4 cups milk
- 2 tbsp butter, melted
- 2 cups whipping cream
- 3 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup confectioner’s sugar, sifted
HOW TO MAKE:
For the Crepe:
- In a bowl, whisk all dry ingredients until well combined.
- In another bowl, whisk together wet ingredients until well combined.
- Pour wet ingredients into dry ingredients and mix well.
- Cover with plastic wrap.
- Allow to rest for at least 1 hour or overnight.
- Heat an 8-inch nonstick pan and slightly oil the surface.
- Wipe off excess oil with a paper towel.
- Pour about 3 to 4 tablespoons crepe batter into the pan and spread evenly on the bottom by swirling the pan to make the crepe as thin as possible.
- Cook crepe until slightly golden but still moist and tender, about 30 to 45 seconds.
- Remove from pan gently with a spatula and lay on a baking tray or large plate.
- Repeat with the rest of the batter until you make around 20 crepes.
- Place a piece of parchment paper between each crepe. Allow to cool completely.
For the Filling:
- In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium speed.
- Gradually add- in the sugar, 1 tbsp at a time.
- Whip until soft peaks form.
- Coat Crepe Cake with the filling. Chill and enjoy!
IMAGE: gougleri.com
Also try: Pastillas Cake
