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.

喜欢吃法式千层蛋糕的必学,而且不需要烤炉的,材料十分简单而且容易准备。只需要准备主要材料如花生酱和其他一些材料就可以做这花生酱法式千层蛋搞。在家试一试吧!
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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

Method
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.
将所有材料(溶化牛油和香草精除外)放入搅拌器内,搅拌至幼滑,以筛子过滤。

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.
取一8寸平底锅,以中火烧热,抹上一层薄薄的油。

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.
将¼杯面糊倒入锅中间,轻轻晃动锅柄,将面糊摊平成圆形锅底大小的蛋皮,煎至边缘微微翘起。

5. Using a spatula, flip the crepe to the other side. Continue pan-frying for 10 seconds.
用锅铲轻轻将蛋皮反过来,再煎10秒钟。

6. Remove the crepe from the pan. Continue making more crepes until the batter is used up.
取出蛋皮,继续舀入面糊。依序将所有面糊煎完即可。

7. Chill the crepes for 30 minutes before assembling.
将蛋皮放入冰箱冷藏30分钟。


For The Filling / 馅料制作
1. Beat whipping cream until thick and fluffy.
鲜奶油搅拌至浓稠和松发。

2.Add in peanut butter and mix well.
加入花生酱拌匀。

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.
盖上另一片蛋皮,依序一层一层做完,约20层。

3. Sprinkle chopped peanuts on the 3rd, 6th, 9th, 12th, 15th and 18th layer.
第3、6、9、12、15和18层撒入花生碎。

4. Spread the top layer with the remaining cream. Sprinkle with chopped peanuts.
最后一层抹上剩余奶油,然后撒入花生碎。

5. Refrigerate for at least 2 hours before serving.
放入冰箱冷藏至少2个小时即可。
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