CREPE CAKE

Ingredients:

1/2	cup	MAGNOLIA GOLD BUTTER SALTED, melted
1	L	MAGNOLIA FRESH MILK
6	pc	MAGNOLIA BROWN EGGS, beaten
1 (200 g)	box	MAGNOLIA PANCAKE PLUS

PASTY CREAM:

6	pc	MAGNOLIA BROWN EGGS, use egg yolks only
1/2	cup	sugar
.3	cup	cornstarch
2	cups	MAGNOLIA FRESH MILK
1	tbsp	vanilla extract
1/4	cup	MAGNOLIA GOLD BUTTER
4 (250 mL each)	packs	MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped

Procedure:

Mix together all crepe ingredients until smooth. Transfer to a large measuring cup with cover and refrigerate overnight.
To cook the crepes: Heat and wipe an 8” nonstick pan with oil. Put 2 tbsp. crepe batter. Swirl to form a crepe. Cook for about 1 minute or until done. Carefully flip and cook on the other side for about 5 seconds. Transfer crepe to a baking pan lined with bake paper. Repeat until you have about 40 crepes.

Mix together egg yolks, half of the sugar and cornstarch in a saucepan. Set aside.
Put together in another saucepan the milk vanilla, half of the sugar and the butter.
Bring to a boil. Pour the hot milk mixture into the egg yolk mixture. Mix vigorously. Heat for 1- 2 minutes more or until thickened. Strain mixture. Cover with cling wrap. Cool in an ice bath. Allow to cool and set. Fold in cream.

TO ASSEMBLE CREPE CAKE:

Put together layers of crepes with cream. Keep chilled for at least 2 hours before serving. Serve with fresh fruits and more cream if desired.

Makes 8 servings.

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