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1
Melt the butter in a bowl suspended over a pan of hot water.
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2
Sift the cake flour into another bowl.
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3
Make a well in the center of the flour, and break the eggs into it.
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4
Add the granulated sugar too, and mix well with a whisk.
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5
Add the milk little by little as you keep mixing.
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6
Add the cream and melted butter, and mix in.
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7
Strain it through a sieve.
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8
(Be sure to do this.)
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9
Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours.
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10
(Rest in the refrigerator during the summer.)
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11
Heat up a frying pan.
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12
Cover with a thin film of oil using a piece of paper towel soaked in oil.
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13
Mix up the batter again just before you start cooking it.
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14
Heat the frying pan over medium heat, and add about 2 ladles of batter.
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15
When it has browned, flip it over using a palette knife.
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16
To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together.
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17
Spread whipped cream between the crepes.
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18
It's hard to cut, so I recommend freezing them halfway and slicing.
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19
To make a rolled crepe...pipe out the cream filling as shown in the photo.
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20
(I used a tiramisu-flavored cream here.)
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21
Fold the crepe over, and roll it up.
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22
Done!
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23
You can wrap the rolled crepe individually in cellophane, and gift them.
