PROCEDURE

CREPE:

1. Make crepe batter by mixing instant hotcake mix, egg, oil and water. Whisk until it forms a smooth and runny batter.





* TIP: mix the water 1/2 cup at a time to check for consistency.

1. Heat your non-stick skillet. Brush your non-stick skillet with a little bit of melted butter. Take 1/8 cup of batter, pour it in the skillet and quickly tilt your pan in a circular motion to create a thin crepe with round shape. Cook for 1-2 minutes, until the edges of the crepe lifts of from the pan and edges appear somewhat crispy and curly. The crepe should release itself from the pan (on its own) once cooked. Once cooked (on one side), flip the cooked crepe onto a plate. Repeat for the rest of the batter. If your crepes stick in the middle, gently pry them off with an offset spatula prior flipping. Be careful not to tear your crepes.

2. Let the crepes cool down before assembly. You need at least 23 pieces of crepes for the cake.





* TIP: The pan should be kept at moderate heat at all times. If the pan is too hot, the crepe will immediately set and you'd have a hard time forming a thin round crepe. Fan the pan in between crepes to cool it down a bit before adding batter into it. Try to achieve same sized crepes so assembly will be easier, and your crepe cake will look nice and not droopy.

WHIPPED CREAM FROSTING:

1. Chill Angel All Purpose Creamer and Angel Condensed Milk overnight.

2. When ready, pour the entire contents of a tin can onto a cold bowl. Beat on low the cream until smooth. Add in the Angel Condensed Milk and continue whipping on medium - high until the texture is light and fluffy. Rest in the chiller until ready to assemble the cake.





TO ASSEMBLE:

1. If you plan to add fruits in the middle layers, slice them very thinly, so that you still create even layers in your cake. Uneven layers cause the cake to be unstable and loopy.

2. On a flat 8" pan, smear about 1 tsp of whipped cream at the bottom. Carefully place a piece of crepe on top of this. The whipped cream at the bottom, will ensure the cake stays in place and will not slip and slide.

3. Spread whipped cream frosting on top of the crepe you just laid out. Try to spread it out as even as possible. Put another layer of crepe then another thin layer of whipped cream. If you are putting fillings in between, lay the thin pieces of fruits you've set aside on top of the whipped cream (alternately in between layers). Each layer need not have fillings. Do this layering and ensure each layer is carefully stacked on the previous layer, at least 20 times.

4. Finally garnish with the fruit of your choice on top of your cake. Refrigerate to set and serve cold.