Strawberry Mille Crepes ｜ MINOSUKE SWEETS's recipe transcription

Put eggs and granulated sugar in a bowl, warm to about 34 ° C, mix and whisk well.
Sift the cake flour and mix.
Add vegetable oil and slightly warm milk and mix.

Pour the dough into a mold with a 15 cm paper pattern and bake in an oven at 170 ° C for about 15 to 18 minutes.
When it is baked, drop it on the table and give a shock.

Sift the cake flour, sugar and salt into a bowl and mix.
Add eggs and vegetable oil and mix.
Divide the milk into two portions and mix well each time.
Let it rest for at least an hour.

Just before baking, strain the dough with a colander.
Use a 20 cm frying pan to warm.
Place a wet cloth on the bottom of the frying pan to remove the heat, then pour in the crepe dough and bake.
Bake the dough, and when both sides are baked, stack it on a plate. Bake about 7 to 8 pieces.

Rinse the strawberries under running water and drain them with kitchen paper.
Except for 3 grains, cut off the calyx and slice into 1 cm pieces.
Cut the 3 grains used for finishing in half with the calyx remaining.

Slice the baked 2 sponge cake into pieces of about 1.5 cm.

Put the chilled cream and granulated sugar in a bowl and whisk with a hand mixer until the horns stand.

Make a pattern using a clear file or a plastic plate and lay it on the bottom of the pattern.
Add sliced sponge and apply whipped cream all over. Layer the crepe on top of it.
Apply whipped cream again and line up the strawberries. Apply whipped cream again and layer crepes.
Repeat this process 5 times.

Refrigerate and cut to size with a warm knife.
Put the strawberry cut in half and finish it.