法式千层蛋糕 (Bailey Raisin Mille Crepe)

Bailey Raisin Mille Crepe (make 1 x 7” cake)
(original recipe source: http://nasilemaklover.blogspot.com/2011/03/mango-mille-crepe-fruity-march.html)

Ingredients (For the bailey raisin cream):

• 300g non-dairy whipping cream
• 3tbsp Bailey
• 100g Raisin

Method:

1. In a mixing bowl, beat whipping cream on high speed until thick and stiff.
2. Add in the rest of ingredients, combine well and chill in the refrigerator.

Ingredients (For the crepes):

• 3 eggs
• 500ml full cream milk
• 150g all purpose flour
• 45g melted butter

Method:

1. Lightly whisk eggs, add in milk and melted butter, sift in flour and combine well.
2. Strain and cover with plastic wrap and refrigerate overnight, this allows the gluten in the flour a chance to relax.
3. Place a 7-inch nonstick pan over low heat.
4. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter.
5. While cooking, trim off the excess crepe at the area where the batter was pour out.
6. Cook only one side until golden (less than 1min) and remove crepe by lifting it by the edges.
7. Continue cooking the rest of the crepes, stacking up the crepes as you work.

To assemble Mille Crepe:

1. Using a spatula or pastry scraper, spread a thin layer of mango cream on the first crepe.
2. Repeat the layers to make a stack of 20-22.
3. Chill for overnight. Serve cold.