Peanut Butter Mille Crepe Recipe 花生酱法式千层蛋糕食谱

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Peanut Butter Mille Crepe Recipe  花生酱法式千层蛋糕食谱
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Easy and simple, ingredients are easily available too! No need to bake, all you need is a pan and the main ingredient, peanut butter for this recipe! Try this out at home.

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Ingredient and Portion
Ingredients (Crepe Batter) / 材料 (蛋皮)
250g cake flour / 蛋糕分 250克
6 eggs / 鸡蛋 6粒
90g caster sugar / 幼糖 90克
500ml milk / 牛奶 500毫升
250ml water / 水 250毫升
2 tsp vanilla essence /香草精 2茶匙
90g melted butter / 溶化牛油 90克

Filling / 馅料
200g whipping cream / 鲜奶油 200克
1/2 cup peanut butter / 花生酱 1/2杯
1 cup toasted peanuts (chopped) / 烤香花生(切碎)1杯

For The Crepes / 蛋皮制作
1. Place all ingredients (except melted butter and vanilla essence) into a blender and blend until smooth. Pour the batter through a sieve.

2. Add in melted butter and vanilla essence, mix well. Cover the batter with a cling film and leave aside for 30 minutes.
加入溶化牛油和香草精拌匀,然后盖上保鲜膜, 搁置30分钟。

3. Heat up an 8-inch non-stick pan over medium heat. Brush the pan with a thin layer of oil.

4. Pour ¼ cup of the batter to the center of the pan. Quickly swirl the batter around to make a crepe the size of the bottom of the pan. Pan-fry the crepe until the edges curl up.

5. Using a spatula, flip the crepe to the other side. Continue pan-frying for 10 seconds.

6. Remove the crepe from the pan. Continue making more crepes until the batter is used up.

7. Chill the crepes for 30 minutes before assembling.

For The Filling / 馅料制作
1. Beat whipping cream until thick and fluffy.

2.Add in peanut butter and mix well.

To Assemble / 组合
1. Put a crepe down on a cake board, spread an even layer of cream about the thickness of the crepe.
将一片蛋皮置于蛋糕板上,均匀抹上一层奶油, 约蛋皮般厚。

2. Cover with another crepe and repeat layering with the cream until you have reached about 20 layers.

3. Sprinkle chopped peanuts on the 3rd, 6th, 9th, 12th, 15th and 18th layer.

4. Spread the top layer with the remaining cream. Sprinkle with chopped peanuts.

5. Refrigerate for at least 2 hours before serving.
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