Recipe from Amanda Tastes on YouTube
(As I'm not feeding a crowd, I usually half the recipe and bake with minimal ingredients since I did not know how it will turn out.)
Ingredients & Adaptations
CAKE
120g Cake flour
1 tbsp Matcha Powder*
45g Caster Sugar
2 Eggs
325g Almond Milk**
Butter/ Oil to grease your pan
*I used Matcha Tea Powder by O'sulloc.
**I used almond milk as it is my preferred non-dairy option.
FILLING
300ml Whipping Cream
40g Caster Sugar
Splash of Vanilla Essence
Lotus Speculoos Crunchy Spread
Directions
Sift dry ingredients and mix in the eggs.
Slowly pour in the milk and hold back if it seems too much.
Sift batter and let it set in the fridge for an hour.
Lightly grease a non-stick pan on low heat with butter or oil.
Pour enough batter to thinly cover the pan and cook both side.
Let cool completely before assembling.
Prepare a bowl of ice water and another bowl in it for the filling.
Whisk the cream, sugar and vanilla essence until it thickens.
I alternated the filling between Speculoos spread and whipping cream.
Decorate if necessary but chill it in the fridge so it sets before cutting and serving.
Thoughts
I made another one without the matcha powder and sure enough, making a crepe cake is not the easiest thing. I was always thinking that the batter was too thin and the first few crepes kept breaking. I would definitely want to improve my skills in making it prettier. As messy as my stack of crepe looks, it tasted fine after cutting it once it sets in the fridge.
P.S. Using a crunchy spread instead of a smooth one was a wrong move.
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