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1
Combine cake flour, sugar, and salt (and baking powder, if making Mille Crepe) in a bowl.
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2
Whisk to break any lumps.
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3
Add eggs and mix well.
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4
When smooth, add milk in several batches.
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5
Mix some more until smooth.
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6
If you add all the milk in one go, the batter will get lumpy.
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7
Now add the vegetable oil and vanilla oil, and continue to mix.
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8
The batter will be nice and smooth.
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9
It might look nice, but there may be lumps hiding underneath.
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10
Pass the batter through a sieve to remove any lumps or impurities.
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11
Finally, the batter is really smooth.
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12
At this point, you should heat the frying pan.
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13
Lightly grease the frying pan and pour in one ladleful of the batter.
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14
Spread it out quickly to cook.
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15
When using a non-stick frying pan, you don't need any oil.
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16
When the edges dry and raise, insert a chopstick on the bottom.
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17
Turn and roll the crepe up to flip over.
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18
Cook for a few seconds, and it's done.
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19
Spread it out onto a serving plate.
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20
When the other batches are done, layer them together.
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21
You could make 7 to 8 crepes that are 25 cm in diameter.
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22
Serve with toppings of your choice, or fold in any filling to finish.
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23
It's actually quite firm and easy to handle.
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24
With some cake syrup and powdered sugar.
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25
I served some to my kids with whipped cream, chocolate sprinkles, and bananas.
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26
They loved it!
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27
So moist chewy, airy, and delicious.
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28
Fold them up to make layers.
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29
In this photo, I sandwiched some whipped cream and thinly sliced bananas to make a mille crepe cake.
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30
I used 150 ml heavy cream and 3 bananas.
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31
I used a 20 cm frying pan.
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32
This one is a chestnut cream mille crepe cake.
