Ingredients
Crepe
2 eggs
35g sugar
12g vegetable oil
190g milk
60g cake flour
Red food coloring
1 tsp vanilla extract
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Filling
180g heavy cream
20g sugar
Strawberry cubes
Waffles/regular cakes
Topping
Fresh strawberry
Blueberry
Powdered sugar
Steps:
- In a clean bowl, mix well eggs, sugar, vegetable oil, milk, cake flour, red food coloring and vanilla extract. Sift twice.
- Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Pour the extra batter back into the bowl. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe from the edges with the help of a spatula. Repeat these steps until you use up all the batter. Let the crepes cool down on the cooling rack.
- While letting the crepes cool down on the cooling rack, grab a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Set in the fridge to keep it cool.
- Assemble the berry pocket. Place a piece of crepe in the plate, spread on some whipped cream, top with a piece of cake/waffle, cover with whipped cream, add in fresh strawberry cubes and cover with more whipped cream. Wrap it up and tie it with paper rope. Garnish with strawberries and blueberries. Dust with powdered sugar and serve.
