In a mixing bowl, combine eggs, melted butter, coconut milk (warm), water, sugar and vanilla extract using a whisk. Sieve flour into mixing bowl and combine well. Strain mixture to ensure a smooth batter without lumps.
Heat a skillet (base size around 18-20cm) over medium-low heat, then grease a thin layer of butter onto the pan using a paper towel. If you are using a non-stick skillet, you can skip the butter. Once pan is hot enough, add a scoop of batter into the middle of the skillet and swirl quickly to spread the batter out into a thin layer. If there are any holes, add more batter to mend the holes. Once the sides turn brown, carefully flip the crepe using a spatula. Cook the underside for another 20-30 seconds then set the crepe aside.
Continue cooking until all the batter is finished, greasing the pan with a little butter in between each crepe. You should be able to make around 20 crepes using a pan with a base size of 18-20cm.
Use a cake ring of around 7"/17.8cm to cut the crepes so that every crepe will be identical and perfectly round. Allow the crepes to cool down.
Using a hand mixer or stand mixer, beat the whipping cream and sugar until medium peaks form. Thereafter, you can place the mixing bowl into a bowl of ice water to keep the cream cold as you assemble your crepe cake.
Once the crepes are cool, place one crepe onto a cake stand (a turntable if you have one) then spread a layer of cream onto the crepe. Place another crepe on top then add another layer of cream. Repeat until all the crepes have been stacked. Try to add more cream at the edges of the crepe to even out the cake as the center of the crepe is usually thicker than the sides.
Once assembled, place cake in the refrigerator for a while before eating.
(Optional) For a creme brulee-style crepe cake, sprinkle a layer of sugar on top of the cake and use a blowtorch to torch the sugar until it melts and caramelizes. You can choose to torch the entire cake at a go, or slice by slice. You may want to torch the sugar slice by slice, as it may be harder to cut the cake properly once there is a caramelized layer of sugar on top.
Ingredients
Directions
In a mixing bowl, combine eggs, melted butter, coconut milk (warm), water, sugar and vanilla extract using a whisk. Sieve flour into mixing bowl and combine well. Strain mixture to ensure a smooth batter without lumps.
Heat a skillet (base size around 18-20cm) over medium-low heat, then grease a thin layer of butter onto the pan using a paper towel. If you are using a non-stick skillet, you can skip the butter. Once pan is hot enough, add a scoop of batter into the middle of the skillet and swirl quickly to spread the batter out into a thin layer. If there are any holes, add more batter to mend the holes. Once the sides turn brown, carefully flip the crepe using a spatula. Cook the underside for another 20-30 seconds then set the crepe aside.
Continue cooking until all the batter is finished, greasing the pan with a little butter in between each crepe. You should be able to make around 20 crepes using a pan with a base size of 18-20cm.
Use a cake ring of around 7"/17.8cm to cut the crepes so that every crepe will be identical and perfectly round. Allow the crepes to cool down.
Using a hand mixer or stand mixer, beat the whipping cream and sugar until medium peaks form. Thereafter, you can place the mixing bowl into a bowl of ice water to keep the cream cold as you assemble your crepe cake.
Once the crepes are cool, place one crepe onto a cake stand (a turntable if you have one) then spread a layer of cream onto the crepe. Place another crepe on top then add another layer of cream. Repeat until all the crepes have been stacked. Try to add more cream at the edges of the crepe to even out the cake as the center of the crepe is usually thicker than the sides.
Once assembled, place cake in the refrigerator for a while before eating.
(Optional) For a creme brulee-style crepe cake, sprinkle a layer of sugar on top of the cake and use a blowtorch to torch the sugar until it melts and caramelizes. You can choose to torch the entire cake at a go, or slice by slice. You may want to torch the sugar slice by slice, as it may be harder to cut the cake properly once there is a caramelized layer of sugar on top.
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