Strawberry Mille Crepe Recipe 法式千層草莓蛋糕食谱

Method (A): / 做法 （A）:
Step 1: Wash clean the strawberries and cut into slices
把草莓洗干净，切片

Step 2: Sieve the low-gluten flour
把低筋面粉过筛

Step 3: Add in organic brown sugar and pinch of salt into the low-gluten flour and mix them together
把盐和黄糖加入低筋面粉后拌均

Method (B): / 做法(B):
Step 1: Pour milk and add in eggs into the mixed low-gluten flour together and whisk altogether
把已混合的低筋粉加入牛奶和鸡蛋拌均

Step 2: Add in organic virgin coconut oil and whisk
加入椰子油后拌均

Step 3: Pour the mixture into the sieve and use plastic wrap to cover it. Put into fridge for 30 minutes
把面糊过滤，包上保险纸放至冰格30分钟

Step 4: Prepare a pan, low heat and wipe little bit of oil on the pan
以小火，在平底锅上抹少许油

Step 5: Pour half a scoop of the mixture and let it slowly cook, and then turn the bottom side up to cook the top part; until it turns to a cooked texture. The thinner it is the better. Take note to use slow heat and keep an eye on your piece of thin crepe on the pan to prevent it from burned
倒入大半汤匙面糊铺平，一面煎至凝固后翻转至另一边再煎。煎皮的重点是越薄越好。要小心的是煎这皮会比较容易焦，所以要小心不要开那么大火

Step 6: Once cooked, put aside each layer to let it cool down
把蛋糕皮待凉

Step 7: While waiting for it to cool down, take light cream and brown sugar, mix together and whipped until stiff peaks
在等待的时候，可以先把淡忌廉加入黄糖打发

Step 8: Take a slice of the crepe, spread the whipped cream on top of it, and put strawberry slices on it. Repeat the same until used up all the crepe skins and complete. Put into the fridge to chill it for a moment before eating
把蛋糕皮上抹上一层的忌廉加上草莓，依序的一层一层做完就完成了