Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1 tablespoon sugar
- 2 cups heavy whipping cream
- 2 tablespoons sugar (for filling)
- 1 cup finely diced melon (cantaloupe or honeydew)
- Jasmine tea (for infusion)
- Butter (for greasing skillet)
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, and sugar until combined. Let the batter rest for 30 minutes.
- Brew a strong cup of jasmine tea, let it cool, then infuse into the batter.
- Heat a non-stick skillet over medium-low heat and lightly grease it with butter.
- Pour a small ladle of batter onto the skillet, cooking for 1-2 minutes on each side until lightly golden.
- Whip the cream until soft peaks form, then fold in sugar and diced melon.
- Lay one crepe on a plate, spread cream mixture, and layer another crepe on top. Repeat until all crepes are stacked.
- Refrigerate for at least 2 hours.
- Serve chilled, garnished with fresh melon slices and edible flowers if desired.
Notes
Patience is key for the perfect crepe texture. Allowing the batter to rest and refrigerating the assembled cake enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Fusion
- Diet: Vegetarian