Mini Crepe Stacks

CREPES

• In a bowl, whisk together the egg, milk, sugar, and salt until no more bits of egg whites are floating around
• In a pot, only just melt 12g butter – should be able to still touch the bottom of the pan with your hand. Butter should not be hot at all or it will either seize in your egg mixture or you risk scrambling your eggs.
• Slowly stream butter into the egg mixture, whisking constantly
• Add in all the sifted flour and whisk until just combined. Don’t over-whisk, you want a nice loose batter (not thick like pancakes).
• Cover and let sit on the counter for 30 minutes or in the fridge overnight
• Place a non-stick frying pan over medium heat and add a piece of the 25g butter and swirl around until the pan is nicely coated
• Add a decent spoonful of batter into the pan and quickly swirl around until it coats the bottom of the pan in a nice, thin, even layer. Don’t pour too much batter into the pan otherwise, you will have a thicker crepe. You want these to be paper thin.
• Look for no wet batter on top and then using a pallet knife, check to make sure the underneath looks golden brown before folding it in half and removing it from the pan.
• Unfold onto a clean plate to cool.
• Repeat until all batter is used. If you make crepes about six inches wide, you should get around eight crepes.
• Once crepes have time to cool, stack them evenly one on top of the other.
• Using your cutter, press down evenly to cut three sets of eight stacks of crepes.
• Peel each layer apart and place onto a plate

RASPBERRY SAUCE

• Place frozen raspberries in a pot over low heat. Stir until softened and juices begin to release.
• Pour in your sugar and lemon juice, and stir to combine. Continue stirring until the sugar has dissolved.
• Remove from heat and pour into a tall container (that your immersion blender can fit all the way to the bottom). Using your immersion blender, pulse until the mixture is mostly pulpy with no chunks.
• Pour the mixture into a container through a fine-mesh strainer, scraping the bottom of the container to grab any excess sauce. You will likely still have some seeds in your sauce but if you want to eliminate them, strain the mixture again through the fine-mesh strainer, until no more seeds.
• Store airtight in the fridge for 1-2 weeks, and in the freezer for up to 6 months.

CHANTILLY CREAM

• Combine all ingredients together in a bowl. Using a whisk*, manually whisk from side to side or up and down. This whips without the extra effort of going round and round!
• Your cream should become shiny and glossy as you whip.
• Once cream becomes decently thick – still “soft” but not liquid – use a spatula to lightly stir for final thickness

LEMON CURD

• This recipe is too good to beat, just cut it in half (unless you need a lot of lemon curd). You will still have some leftover, just store it in an airtight container in the fridge or freezer.
• STACKING
• Going layer by layer, place one of your cut crepe circles on a plate, add a layer of lemon curd, and smooth out, leaving a lip of space around the edge to avoid runoff. Add another crepe circle followed by a layer of raspberry sauce. Add another crepe circle followed by chantilly cream. Repeat until all crepes have been used. Top with a layer of chantilly cream.