About the Recipe
Ingredients
Ingredients Group A
MG Unsalted Bulk Butter, Australia 50g
Milk 240g
Whole egg 200g
Low-gluten flour 125g
Water 120g
Sugar 25g
Salt 5g
Vanilla sticks 5g
Ingredients Group B
Oligold Mascarpone Cheese 350g
Naarmann UHT Cream 35.1%, Germany 150g
MG Natural Cream Cheese, Australia 50g
Sugar 80g
Fruit (diced)
Preparation
Mix the whole egg, sugar, salt, and vanilla seeds from the vanilla pod evenly.
Slowly add melted butter and mix well.
Then add milk, and finally add sifted low-gluten flour to mix well.
Sift the batter and let it rest for about 30 minutes.
Preheat the pan over low heat, and pour the batter into the center of the pan using a measuring cup, letting the batter naturally spread into a thin round pancake. Fry until both sides are golden brown.
Mix the mascarpone cheese, cream cheese, and sugar.
Add the whipped cream and mix well. Set aside.
Layer one crepe with one layer of cheese sauce, and repeat until the desired height is reached. Add fruit bits in the middle layers as desired.