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1
Put strong flour, sugar, and salt for the crepe mixture into a bowl and whisk.
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2
You don't have to sift the flour.
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3
Add eggs and 1/3 milk.
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4
Mix together well.
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5
Now pour in the rest of the milk and add brandy and vanilla oil according to your taste.
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6
Strain the mixture and rest in the fridge for about half a day.
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7
If you want to cook without resting time, the crepes might shrink when cooked.
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8
Remember to mix lightly every time before you scoop out the mixture.
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9
Heat the oil in a frying pan and remove any excess with kitchen paper.
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10
Fill a ladle to about 80% with the mixture and pour evenly into the frying pan.
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11
When the edge starts to turn a light golden brown, push the edge with chopsticks and then lift with your hands to turn it over.
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12
Please be careful not to burn yourself!
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13
Cook the other side for few seconds only.
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14
Make around 20 crepes and pile them up on the plate.
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15
Once the crepes cool down, whip the cream for the filling and thinly spread onto the crepe.
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16
The alcohol is optional.
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17
Then put second crepe on top.
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18
Spread cream on this crepe thinly again.
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19
Repeat until the last crepe is placed on top with no cream.
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20
Cover with plastic wrap and shape gently with your hands.
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21
When you are ready to slice the cake, remove from the wrap and dip a knife into boiling water before cutting.
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22
If there is any cream left, use it to decorate the cake.
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23
Then add strawberries.
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24
It is also delicious if you drizzle over chocolate sauce when you eat.
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25
Serve on a plate.
