Ingredients:
For Crepes:
- Doodh (Milk) 2 Cups (room temperature)
- Maida (All-purpose flour) sifted 2 Cups
- Anday (Eggs) 6 (room temperature)
- Warm water 1 Cup
- Makhan (Butter) melted ¼ Cup
- Vanilla essence ½ tsp
- Sugar 1/3 cup
- Namak (Salt) ½ tsp
For Custard Filling:
- Doodh (Milk) 2 Cups
- Anday ki zardi (Egg yolks) 3
- Doodh (Milk) ½ Cup
- Sugar ½ Cup
- Vanilla essence 1 tsp
- Rafhan Vanilla custard powder 5 tbs
- Makhan (Butter) salted 2 & ½ tbs
Directions:
For Crepes:
In a blender jug,add milk,all-purpose flour,eggs,warm water,butter,vanilla essence,sugar,salt & blend until well combined.
Grease 8” inch frying pan with cooking oil,pour ½ Cup of prepared batter,spread evenly and cook on medium low flame until golden brown (1 minute each side).
Remove from frying pan and place the crepe on a kitchen towel so that it will not stick & allow the layers to cool down completely at room temperature before stacking them (makes 15).
For Custard Filling:
In a saucepan,add milk & bring it to boil.
In a bowl,add egg yolks,milk,sugar,vanilla essence,custard powder & whisk well.
With the help of ladle,add ½ Cup of boiling milk in the bowl & whisk well.
Now add the custard mixture in boiling milk and cook until thickens while whisk continuously.
Now strain the custard mixture.
Add butter,whisk until well combined and wrap the filling with cling film in a way that cling film should touch the surface of custard mixture and refrigerate for 1 hour.
Assembling:
Place the first layer on a cake platter then add & spread custard filling over it.
Now add the second layer and spread custard filling over it & repeat the procedure for all the layers (15 layers are enough to make 1 crepe cake).
Spread the custard filling over the last layer and refrigerate the cake for at least 4-6 hours.
Garnish with strawberries & serve!
Ajza:
For Crepes:
- Doodh (Milk) 2 Cups (room temperature)
- Maida (All-purpose flour) sifted 2 Cups
- Anday (Eggs) 6 (room temperature)
- Warm water 1 Cup
- Makhan (Butter) melted ¼ Cup
- Vanilla essence ½ tsp
- Sugar 1/3 cup
- Namak (Salt) ½ tsp
For Custard Filling:
- Doodh (Milk) 2 Cups
- Anday ki zardi (Egg yolks) 3
- Doodh (Milk) ½ Cup
- Sugar ½ Cup
- Vanilla essence 1 tsp
- Rafhan Vanilla custard powder 5 tbs
- Makhan (Butter) salted 2 & ½ tbs
Directions:
For Crepes:
Blender jug mein doodh,maida,anday,neem garam pani,makhan,vanilla essence,cheeni aur namak dal ker ache tarhan blend ker lein.
8” inch frying pan ko cooking oil sa grease karein aur ½ Cup tayyar dal ker evenly pheela lein aur darmiyani halki ancch per golden brown hunay tak paka lein (1 minute each side).
Frying pan sa hata ker crepes ko kitchen towel per rakh dein ta ka stick nah un aur room temperature per thanday ho jayein (makes 15).
For Custard Filling:
Saucepan mein doodh dal ker ubal lein.
Bowl mein anday ki zardi,doodh,cheeni,vanilla essence aur custard powder dal ker ache tarhan whisk ker lein.
Ladle ki madad sa ½ cup boiling doodh bowl mein dal ker ache tarhan whisk ker lein.
Ab custard mixture ko boiling doodh mein dal dein aur garha ho janay tak paka lein aur musalsal whisk kertay rahein.
Ab custard mixture ko strain ker lein.
Makhan dal ker ache tarhan whisk ker lein phir custard mixture ki surface per cling film laga lein aur 1 hour kliya refrigerate ker lein.
Assembling:
Cake platter per ek crepe rakh dein aur custard filing dal ker pheela lein.
Ab second layer rakh dein aur custard filling dal ker pheela lein aur yehe procedure kertay hoye cake tayyar ker lein (15 layers are enough to make 1 crepe cake).
Last layer per custard filling dal ker pheela lein aur 4-6 hours kliya refrigerate ker lein.
Strawberries sa garnish ker ka serve karein!
