Purple Sweet Crepes

How to make: 1. Mix the potato flour with baking powder, eggs, milk, salt, and unsalted butter. Stir using a low speed mixer until well blended. Lift. 2. Make the crepes: Heat a nonstick griddle over medium heat. Pour 50 ml potato flour mixture until evenly over the skillet to make pancakes or crepes. Do it one at a time until the dough runs out. 3. Make cream: Beat the heavy cream until stiff. Add the vanilla extract, caramel syrup and powdered sugar. Beat until stiff. 4. Solution: Cover surface with 2 tablespoons cream crepes, smooth. Stack the crepes another sheet on top. 5. Brush the surface with 2 tablespoons cream crepes, smooth. Do the same thing to resemble stacked cake. Trim. 6. Save the crepes cake in the refrigerator until hardened. • Substitute gluten To make the cake, replace wheat flour with gluten free flour (gluten-free), such as rice flour, soy flour, cornstarch (corn starch), tapioca starch, sago starch and arrowroot flour (arrowroot flour). In addition, you can also try a gluten free flour mix (GF flour mix) which is a mixture of flour products that have been modified with a similar flavor flour bergluten. The mixture can be rice flour, sago palm flour and cassava flour.

Results : 6 servings

Cooking time : 30 minutes
ingredients:
crepes :
125 g potato flour purple
½ tsp baking powder
2 chicken eggs
300 ml liquid milk
¼ teaspoon salt
75 g unsalted butter , melted
cream :
250 ml of cold heavy cream
1 teaspoon vanilla extract