Crepe Cake (8 inch)

Ingredients for the crepe batter:

1 Cups of flour

2 Cups of milk

2 tbsp. of butter

2 eggs

A pinch of salt

Ingredients for the whipped cream:

2 Cups of heavy cream

2 tbsp. of sugar

1 tsp. of vanilla extract

Steps for Crepes:

1. Sieve the flour into a container.

2. Add a pinch of salt to the flour.

3. Melt the butter either using the stove or microwave.

4. Mix the egg, butter and the milk together. (Egg needs to be at room temperature. Milk needs to be a bit warm.)

5. Mix the wet mixture into the flour bits by bits to avoid lumps.

6. Leave the batter out for at least an hour, or in the fridge overnight.

7. Heat a pan under medium low heat.

8. Add a bit of oil to the pan.

9. Put the batter in the batter in the pan. Swirl the pan to create the round shape to the bottom of the pan.

10. Flip when the crepe looks dry.

11. Heat the other side of the crepe for around a minute and you are done.

12. Repeat and make at least 20 layers (8 inch).

Steps for the whipped cream:

1. Combine the heavy cream, sugar and vanilla extract together.

2. Whip until you reach stiff peaks when removing the mixer.

P.S. Do not use aerosol whipped cream!

Steps for the cake:

1. Lay one layer of the crepe on to another with whipped cream in between.

2. Decorate as you like.