Strawberry Crepe Cake

 

Cooking Time: 30 mins
Calories: 347 kcal
Sodium Intake: 0.5 g
Calories, sodium equivalent and vegetable intake value is for one person.

Ingredients (6 Servings)

Hot Cake Mix (200g)

Egg (1 Piece)

Milk (100ml)

Water (300ml)

Fresh Cream (200ml)

Icing Sugar (Appropriate amount)

Aohata MARUGOTO-KAJITSU Strawberry (1 bottle)

 

Method:

  1. Beat the egg in a bowl. Add hot cake mix, milk and water. Mix together using a whisk. 
  2. Heat up the frying pan (recommended to use a non-stick pan). Using low heat, pour part of the mixture into the pan and spread thinly. Flip over when the mixture is dry. Repeat this step to make 12 sheets of crepe in total. 

  3. Placed crepe on a dry plate and cover using a cling wrap to prevent it from drying.

  4. Put the cream in a bowl and beat it till it became a cream texture (approx 8mins)

  5. Spread the cream on the crepe, leaving a 1cm gap from the edge. You may apply the cream on 2 – 3 layers of the crepe and intercept with 1 layer of strawberry jam. Repeat the process. Chill it in the refrigerator for min. 3 hours.

  6. Sprinkle some icing sugar on top of your crepe cake before serving. 

 
 

 

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