C O O K I N G C O R N E R slightly for next crêpe). Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate. 3. Beat remaining 600ml cream, 1/2 teaspoon vanilla, 75g powdered sugar in a large deep bowl with an electric mixer until cream holds stiff peaks. 4. Centre a crêpe on a serving plate and spread with a scoop of your whipped cream mixture. Continue stacking crêpes and spreading with cream, ending with a crêpe on top. 5. Chill, covered, at least 4 hours and up to 24. This cake can be customised to suit your tastes. Add berries, chocolate, cream cheese, or different flavouring to any part of the recipe. Experiment with fillings and truly make it your own! Hopefully this proves that you do not need an oven to create great desserts even when living in the student halls! Get creative with what you’ve got, and don’t forget to share what you’ve made with your roommates :) IT Magazine / June Issue 16