Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Milo and Coffee Mile Crepe Cake】
  1. Milo and Coffee crepe :
  2. 240g cake flour/ superfine flour
  3. 90g castor sugar
  4. a pinch of salt
  5. 4 eggs
  6. 650g fresh milk
  7. 35g instant Ipoh white coffee ( 1 packet)
  8. 40g milo powder
  9. 50g unsalted butter (melted)
  10. Filling: 700g whipping cream, 60g icing sugar
  11. Decoration:cocoa powder, chocolate chips
  12. Philadelphia Cheese Cream:
  13. 150g whipping cream,
  14. 90g philadelphia cheese
  15. 20g condensed milk
  16. subheading: Method:
  17. 1)  Whisk soften Philadelphia cheese and condensed milk until smooth, set aside.
  18. 2) Whipped the whipping cream until stiff peaks, add in cream cheese (method 1) and mix well.
  19. subheading: To make crepe cake :
  20. 1.  Combine cake flour, castor sugar and salt, mix well.
  21. 2.  Heat fresh milk to 70 degree celsius or use microwave heat for 2 minutes , add instant Ipoh white coffee and milo powder, mix well until it dissolved.
  22. 3.  Add in eggs and hand whisk until it combine.  Then, sift in cake flour and mix it well.
  23. 4.  Gradually add in coffee liquid and mix well.
  24. 5.  Lastly, add the melted butter and whisk gently until smooth.
  25. 6.  Sift the batter, cover with cling wrap and place it in the fridge for at least 1 hour.
  26. 7.  Heat a 26cm non-stick pan on low heat and brush the pan with melted butter.
  27. 8.  Pour the batter into the center of the pan, and then quickly swirl the batter around to make a crêpe the size of the bottom of the pan.
  28. 9.  Cook for 20 seconds, flip and continue cook for another 8 to 10 seconds.
  29. 10.  Repeat, and continue making the rest of the crêpes. If the non-stick coating on your pan isn’t damaged you shouldn’t need to butter the pan again, but if the crêpes start sticking to the pan, keep buttering the pan. (makes 21 pieces of crepes and cover with clean cloth until it cold)
  30. 11.  Whipped the whipping cream and icing sugar until stiff peaks.
  31. 12.   To assemble the cake:  Lay a layer of crepe, then spread an even layer of whipped cream on top.  Continue layering to complete the whole crepe cake.
  32. 13.  Then, spread the whipped cheese cream overr the sides of the cake.  Place the cake in the fridge for at leave 4 hours or overnight.
  33. 14.  Dust with cocoa powder and sprinkle with chocolate chips on top of the cake.

Page footer