C O O K I N G
C O R N E R
The next dessert also uses a pan and layering to create the crêpe cake.
Ingredients:
6 large eggs
240ml whole milk
720ml chilled heavy cream, divided
1 teaspoon vanilla extract, divided
120g all-purpose flour
1/8 teaspoon salt
120g powdered sugar, divided
2 tablespoons unsalted butter,
melted
Directions
1. Mix eggs, milk, 120ml cream, and 1/2
teaspoon vanilla with flour, salt, 25g
powdered sugar until smooth
2. Brush a 10-inch non-stick pan lightly
with some melted butter, then heat over
medium-high heat until hot. Pour in 1/4
cup batter, immediately tilting and
rotating skillet to coat bottom. (If batter
sets before skillet is coated, reduce heat
IT Magazine / June Issue
15