Crepe Cake
(recipe adapted & modify slightly from Carol)
Ingredients 175g Blue Jacket Plain Flour
10g matcha powder
30g sugar
2 eggs
335g Cowhead UHT milk
30g Cowhead salted butter, melted
1 Tbsp Cointreau
Fillings
matcha buttercream
1 can Azuki beans
1 packet ready to eat roasted chestnuts
Method:
1. In a bowl, whisk eggs, milk, cointreau & butter till combined.
2. Sift flour & matcha powder in a bowl. Add in sugar.
3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined.
4. Strain the batter to remove any lumps. Cover & put the crepe batter in fridge for 1hr.
5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Cook for about 1.5min.
6. Remove the crepe & repeat until the rest of the batter has been used.
