Mille Crêpes

INGREDIENTS:

((8 crêpes)) or (~24 heart shapes)

2 eggs *room temperature

100g (3.5oz.) cake flour

2 tbsp. granulated sugar

2 tbsp. melted butter

250ml milk *room temperature

a few drops vanilla extract

((fillings))

200ml fresh cream (heavy whipping cream)

1 tbsp. granulated sugar

Directions:

((8 crêpes)) or (~24 heart shapes)

1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.

2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.

3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.

4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.

5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.

6. Leave them to cool completely.

FILLINGS

1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.

2. Place one layer of crepe on a plate. Spread the cream.  Repeat until you have used all the crepes.

3. Rest the cake in the fridge for 1 hour

4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake