Blueberry Mille Crêpe Cake 蓝莓法式千层蛋糕

风靡一时的千层蛋糕到现在我才第一次尝试制作，因为做过的人都说这个蛋糕很花时间，要有罚站的心里准备，所以我被吓倒了。这是做给姑姑的生日蛋糕，很高兴第一次做就得到了好评，可能大家都没吃过正宗的吧？！

花了50分钟来煎饼皮，比我想像中好。没有功夫煎到很薄，只煎了19张。其实我觉得煎饼皮和组合饼皮还蛮好玩的。

夹层我只用了简单的打发鲜奶油和市售的蓝莓酱，还不错吃。

This is my maiden attempt of Mille crêpe cake. I think it is quite fun to do it. I specially made this cake for my aunt's birthday, my aunt and all the recipients enjoyed the cake very much.

Ingredients: (make one 6” cake)

(A)

3 eggs

560ml milk

3 tbsp melted butter

A drop of vanilla extract (optional)

Pinch of salt (omit if using salted butter)

(B)

210g plain flour

Fillings:

+/- 200g non-dairy whipping cream, whipped up*

½ cup blueberry topping

*If dairy whipping cream is used, add about 20g of sugar.

Method:

1. Mix (A) and sift in (B), mix well (you can use a blender to blend everything till smooth too). Strain the batter and let it rest for at least 30 mins. 
2. Heat a 6” non-stick pan over medium low heat until hot. Butter the pan and add batter to the center of the pan (I used a ¼ measuring cup to measure the batter, each crepe I filled up about 80% of batter in the cup) then quickly swift the batter around to fill the bottom of the pan. Pour away excess batter (save for next crepe), if any.
3. When the crepe no longer appears wet on top it's ready to flip. Use a silicone spatula to peel up an edge then carefully use fingers and spatula to peel away and flip the crepe  and continue to fry for a few seconds (it should take much lesser time than the first side).
4. Repeat till all batter is finished. Stir the batter once in a while before pan frying. If the pan is too hot, the batter will solidify before you have a chance to swirl it around so before frying the next crepe let the pan cool down for a while. What I did was to place the pan on a wet towel to cool down.
5. To assemble the cake, spread whipping cream on one crepe, then spread 1 tbsp of blueberry topping on the whipping cream. Cover with another piece of crepe and repeat. Continue layering, saving the best-looking crepe for the top layer. Wrap with clip wrap and refrigerate for a few hours before serving.

This post is linked to the event Little Thumbs Up which is having EGG theme this month! This event is organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.