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| Salted caramel rainbow crepe cake |
3 cups milk
6 eggs
1½ cups all purpose flour (128g x 1.5 = 192g)
7 tbsp sugar
Pinch salt
Vanilla essence
1. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add in melted butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
2. Lightly coat a crepe pan or non-stick pan with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and centre is dry.
3. Slide crepe onto a plate (lined with baking sheet). Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. (Don’t stack crepes on top of each other)
