Moist Chewy Crepes

  1. Combine cake flour, sugar, and salt (and baking powder, if making Mille Crepe) in a bowl.
  2. Whisk to break any lumps.
  3. Add eggs and mix well.
  4. When smooth, add milk in several batches.
  5. Mix some more until smooth.
  6. If you add all the milk in one go, the batter will get lumpy.
  7. Now add the vegetable oil and vanilla oil, and continue to mix.
  8. The batter will be nice and smooth.
  9. It might look nice, but there may be lumps hiding underneath.
  10. Pass the batter through a sieve to remove any lumps or impurities.
  11. Finally, the batter is really smooth.
  12. At this point, you should heat the frying pan.
  13. Lightly grease the frying pan and pour in one ladleful of the batter.
  14. Spread it out quickly to cook.
  15. When using a non-stick frying pan, you don't need any oil.
  16. When the edges dry and raise, insert a chopstick on the bottom.
  17. Turn and roll the crepe up to flip over.
  18. Cook for a few seconds, and it's done.
  19. Spread it out onto a serving plate.
  20. When the other batches are done, layer them together.
  21. You could make 7 to 8 crepes that are 25 cm in diameter.
  22. Serve with toppings of your choice, or fold in any filling to finish.
  23. It's actually quite firm and easy to handle.
  24. With some cake syrup and powdered sugar.
  25. I served some to my kids with whipped cream, chocolate sprinkles, and bananas.
  26. They loved it!
  27. So moist chewy, airy, and delicious.
  28. Fold them up to make layers.
  29. In this photo, I sandwiched some whipped cream and thinly sliced bananas to make a mille crepe cake.
  30. I used 150 ml heavy cream and 3 bananas.
  31. I used a 20 cm frying pan.
  32. This one is a chestnut cream mille crepe cake.

flour, sugar, salt, egg, milk, vanilla oil, vegetable oil, crepe cakes

Taken from cookpad.com/us/recipes/145366-moist-chewy-crepes (may not work)

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