Step 1/7
- 5 eggs
- 120 g sugar
- 1 tsp vanilla extract
- 1 dash salt
Add the eggs, 65g sugar, vanilla extract and salt into a bowl and whisk it all together until combined
Step 2/7
- 255 g flour
- 760 g milk
- 95 g butter
Add the remaining ingredients and make sure to shift the flour into the batter
Step 3/7
- Food colouring
Divide the mixture into 5 equal portion then add whatever colours you want. I’ve used pick, green, yellow, lime and purple.
Step 4/7
- nonstick pan
Use a non-stick pan on a low to medium heat until it’s hot before pouring in the batter. Use about 2/3 batter in a 1/3 cup measurement for each crepe
Step 5/7
- wire rack
- rubber spatula
Once you see air pockets, flip over and cook for about 5-10 seconds then put it on a cooling rack
Step 6/7
- 550 g heavy cream
- bowl
- hand mixer with beaters
Add the remaining sugar (55g) and cream together and whipped until soft peak
Step 7/7
- plate
- offset spatula
Layering the cream between each crepe until it all gone.
