Baking | Fruit Crepe Recipes

Crack room-temperature eggs into a bowl, add sugar and salt, and mix well. Add cake flour and mix again until smooth. Then add the liquid portion (room-temperature!) and mix well. Sift the mixture. Preheat an 8-inch frying pan. Once preheated, scoop a spoonful of batter, quickly swirl it twice, and pour any excess batter back into the bowl. Cook over low heat until small bubbles appear on the surface of the crepe. Remove from the pan and let cool.

Whip the cream: Whip 500g cream and 30g sugar until slightly stiff. Assembly: Pipe the cream into the center, add the ingredients, then pipe another layer of cream. Finally, fold it in half from left to right and top to bottom. Refrigerate for at least one hour before slicing.