Mas­ter This!

Pa­tience is the key to mak­ing this light and airy dessert. It’ll be worth the ef­fort!

Yummy (Philippines) - - Contents -

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

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