Crêpe Cake

Method

1. Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.

   • 360g Plain White Flour
   • 6 Eggs (Medium)
   • pinch Salt
   • 900ml Milk

2. Grease an 18cm/7 inch pan with butter lightly. Spoon 2 tablespoon of batter in a heated pan for each pancake and swirl the pan so that the batter covers the pan. Cook for 1 minute each side.

   Aim for 20 pancakes in total. 

3. Transfer to a plate and keep warm while you cook the remaining pancakes.

4. Whip the cream with the icing sugar until it is stiff but not over whipped. It needs to be spreadable but not too soft that it squishes out of the pancake layers.

   • 1200ml Double Cream
   • 4 tbsp Icing Sugar

5. Layer the pancakes with the cream, spreading a fairly thin layer between each one until they are all used up. Take care to keep the stack straight. Finish with a layer of cream on the top.

   Top with your favourite decorations and finish with a lashing of Askey's Treat Sauce.