20 Layers Crepe Cake
Lily's Wai Sek Hong
Lily's Wai Sek Hong
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  • 3 recipes of
  • 2 eggs
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 4 tbsp granulated sugar
  • 2 cups milk
  • 2 tsp pure vanilla extract
  • 4 tbsp heavy cream, whipped Method:
  • 4 cups heavy cream
  • 2 tablespoon granulated sugar
  • Powdered sugar
  • 1/4 cup of French Crepe Batter; swirl to cover the surface of the pan. Cook just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over. Cook the other side of the crepe for no longer than 5 seconds Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. (You might need to prepare a few practice crepes in the beginning.)
  • 4 cups of heavy cream with the 2 tbsp sugar. Gently fold the whipped cream into the chilled and thickened Pastry Creme Filling.



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