Thai tea crepe cake
This beauty can often be found a chic cafés in Thailand. A picture perfect, instagram friendly cake with Thailand’s favorite dessert drink flavour. Let the likes roll in! Spend an afternoon with a friend perfecting this stack of goodness, or why not make it for a loved one for date night. We eat as much with our eyes as we do our mouths! The most famous brand of Thai tea comes from “Chatramue”, you can often find it in your local Thai store.
Thai tea crepe cake
Course: DessertCuisine: ThaiServings
8
ServingsIngredients
- Crepe
650 g milk
6 eggs
100 g caster sugar
250 g all purpose flour
120 g butter (Melted)
140 g hot water
3 tbsp Thai tea (Chatramue Brand)
30 g butter (for frying)
- Whipped cream
700 g whipping cream
100 g icing sugar
Instructions
- The batter
- Brew Thai tea in hot water for 5 mins and discard the tea leaves.
- Add the tea and milk in a pot. Boil on medium high heat until just before it reaches a full boil (When small bubbles appar on the surface) then turn off the heat and set aside.
- Beat the eggs and gradually add sugar. Add the flour and mix well.
- Pour in the milk in three turns into the flour mixture. Keep stiring inbetween each turn.
- Add the melted butter, mix until well combined. Rest the batter in the fridge for around 1-2 hrs or overnight.
- While waiting for the batter, you can prep the whipping cream by whiping it with the icing sugar until it has stiff peaks.
- How to make crepe
- On low heat, add butter into a frying pan.
- Add batter into the pan, swirl it around so a thin layer covers the pan. When one side is cooked, flip it and cook the other side.
- Take the crepe out of the pan and rest it on a cooling rack.
- Repeat all the steps until the batter runs out.
- Assemble
- Stack the crepe by adding one crepe at a time, making sure to spreading the whipped cream evenly in between the crepe.
- Rest the cake in the fridge for around 1-2 hrs and serve.