Description

Ingredients

• Crepe batter Original: Crepe batter
• ‎ Original: ‎
• 🥚 4 eggs egg Original: 🥚 4 eggs
• 🥛 500 ml whole milk (2 cups / 17 fl oz) dairy Original: 🥛 500 ml whole milk (2 cups / 17 fl oz)
• 🧋 20 g Thai tea leaves (about 4 tbsp / 0.7 oz) Original: 🧋 20 g Thai tea leaves (about 4 tbsp / 0.7 oz)
• 🌾 180 g all purpose flour (1½ cups / 6.3 oz) gluten Original: 🌾 180 g all purpose flour (1½ cups / 6.3 oz)
• 🍬 50 g sugar (¼ cup / 1.8 oz) Original: 🍬 50 g sugar (¼ cup / 1.8 oz)
• 🧂 1 g salt (¼ tsp / 0.03 oz) Original: 🧂 1 g salt (¼ tsp / 0.03 oz)
• 🧈 50 g unsalted butter, melted (3½ tbsp / 1.8 oz) dairy Original: 🧈 50 g unsalted butter, melted (3½ tbsp / 1.8 oz)
• ‎ Original: ‎
• Thai tea cream
• ‎ Original: ‎
• 🥛 400 ml heavy cream, cold (1⅔ cups / 13.5 fl oz) dairy Original: 🥛 400 ml heavy cream, cold (1⅔ cups / 13.5 fl oz)
• 🧀 250 g mascarpone or cream cheese (8.8 oz) dairy Original: 🧀 250 g mascarpone or cream cheese (8.8 oz)
• 🍬 80 g powdered sugar (⅔ cup / 2.8 oz) Original: 🍬 80 g powdered sugar (⅔ cup / 2.8 oz)
• 🧋 30 ml strong Thai tea concentrate (2 tbsp / 1 fl oz) Original: 🧋 30 ml strong Thai tea concentrate (2 tbsp / 1 fl oz)
• 🌿 5 ml vanilla extract (1 tsp / 0.17 fl oz) Original: 🌿 5 ml vanilla extract (1 tsp / 0.17 fl oz)
• ‎ Original: ‎
• Topping
• ‎ Original: ‎
• 🍬 10 g powdered sugar (1 tbsp / 0.35 oz) Original: 🍬 10 g powdered sugar (1 tbsp / 0.35 oz)
• 🧋 2 g Thai tea powder or finely crushed tea leaves for dusting (1 tsp / 0.07 oz) Original: 🧋 2 g Thai tea powder or finely crushed tea leaves for dusting (1 tsp / 0.07 oz)

Preparation

• Infuse the milk ‎ Warm the milk gently, add the Thai tea leaves, steep for 10 min, then strain and cool completely. 🧋 ‎
• Make the batter ‎ Whisk eggs, Thai tea milk, flour, sugar, salt, and melted butter until smooth, then strain for a silky batter. 🥣 ‎
• Rest the batter ‎ Cover and chill the batter for 30 min so the crepes cook evenly and stay tender. 🛋 ‎
• Cook the crepes ‎ Cook very thin crepes in a lightly buttered nonstick pan, about 20–22 cm (8–8½ in), for 30–45 sec per side, then cool completely. 🍳 ‎
• Make the cream ‎ Beat mascarpone, powdered sugar, Thai tea concentrate, and vanilla until smooth, then fold or whip in the cold cream until thick and spreadable. 🍰 ‎
• Layer the cake ‎ Place one crepe on a plate, spread a thin layer of Thai tea cream, and repeat until all crepes are stacked into a tall cake. 🧡 ‎
• Chill the cake ‎ Refrigerate the cake for at least 3 hours so the layers set cleanly and slice beautifully. ❄️ ‎
• Finish and serve ‎ Dust the top with powdered sugar and Thai tea powder, then slice with a sharp knife and serve chilled. 🍽️

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