Patience is the key to making this light and airy dessert. It’ll be worth the effort!
Aileen Anastacio’s Crepe Cake
On trips to Japan, I’d go to the cafes and would always order a slice of crepe cake whenever I’d see it on display. So for a recent project, I tried making it on my own. I came up with a formula that made the crepe very thin and delicately light. I started with plain sweetened whipped cream for the filling, then moved on to more sophisticated flavors like Thai tea and green tea.
This month, I’m sharing my recipe with you. Treasure it and wow your guests during parties! After you master the basic recipe, start experimenting by adding fresh fruits to the filling or adding flavors (like chocolate and green tea) to the crepe batter itself.
MAKE SURE YOUR PAN IS HOT ENOUGH TO MAKE THE BATTER SIZZLE when you pour it onto the pan, but not too hot so the batter doesn’t brown and burn too fast. Makes 1 (8-inch) cake Prep Time 30 minutes, plus resting time Cooking Time 45 minutes