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