Rainbow Crepe Cake.

Using the Right Pan: For this crepe cake, it’s recommended to use a non-stick pan. I personally love using my frying pan from @cosmiccookware. Not only is it a joy to cook with, but cleaning up is a breeze. A simple wipe with a tissue paper is all it takes, making it super convenient!

Crepe Cake Batter Recipe:

1. Eggs: 5
2. Sugar: 65g
3. Vanilla Extract: 1 tsp
4. Salt: A pinch (around 1/8 tsp)
5. Milk: 570ml
6. Cake Flour: 2 cups
7. Unsalted Butter (melted): 90g

Whipped Cream Topping:

1. Non-dairy Whipping Cream: 400ml
2. Icing Sugar: 2 tbsp

Enjoy your cooking and the delectable crepe cake you’re about to make!