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1
Make the crepe batter.
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2
Put the melted butter and sugar in a bowl and mix.
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3
Pour the beaten eggs into the bowl little by little, mixing after each addition.
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4
Sift in the flour and mix well.
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5
Pour the milk and heavy cream into the bowl and mix well.
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6
Strain the mixture and cover with plastic film.
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7
Rest in the refrigerator for about an hour.
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8
Make the custard cream.
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9
Sift the flour, cornstarch and sugar into a heat proof bowl.
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10
Add the milk and yolks into the bowl little by little, mixing after each addition.
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11
Microwave for 1 minute and 40 seconds and stir.
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12
Repeat this process three times.
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13
Add vanilla oil and mix.
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14
Tightly cover with plastic film and rest in the refrigerator.
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15
Cook crepes.
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16
Heat a frying pan over medium heat, then place the pan on a damp cloth briefly to reduce the heat.
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17
Pour a ladleful of the batter into the pan.
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18
Swirl the pan to spread the batter thinly.
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19
Cook for about 1 minute and slightly lift up the edge with cooking chopsticks, then flip the crepe with your fingers.
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20
Cook the other side for about 20 seconds.
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21
Cool on a rack etc.
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22
I used a marble coated frying pan (20 cm) and made 13 crepes not counting the failed ones.
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23
Cut fruits.
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24
Slice the strawberries, kiwi, and peaches into 3 - 4 mm thickness.
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25
Make whipped cream.
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26
Combine the heavy cream and sugar in a bowl, and whip with a hand mixer until stiff peaks form.
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27
Make the custard whipped cream.
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28
Add the whipped cream to the well chilled custard cream.
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29
Mix well with a whisk.
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30
Finishing: Assemble the ingredients in layers starting with a crepe, then spread the custard whipped cream, and place fruits.
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31
Repeat this process until you use up all the ingredients.
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32
It's done!!
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33
Tightly cover with plastic film and rest in the refrigerator for 4 hours or longer before you serve.
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34
You can slice it beautifully.
