@sangthoitrang1606: Quần Short Ống Rộng Trên Gối N

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If crêpes are a favorite in your family, this cake is definitely worth trying. It’s made without refined sugar and has a lighter, less sweet taste than a traditional bakery cake. For this cake, this recipe makes approximately 25–30 crêpes and I used an 8.5-inch pan. What you need:  For the crêpes: 	• 6 large eggs 	• 3 cups/ 750ml  whole milk 	• 1.5  cups / 270g  all-purpose flour 	• 3 tbsp / 45g unsalted butter    	• A pinch of salt 	 Whisk together the eggs, milk, melted butter, and salt. Gradually whisk in the flour until smooth.  Let the batter rest for 15 minutes.  Cook thin crêpes in a lightly greased pan. Let them cool completely before assembling. For the cream: 	• 17.6 oz (500 g) cold mascarpone 	• 1¼ cups (300 ml) cold heavy whipping cream 	• 4-5 tbsp maple syrup or honey  	• Zest of ½ orange or 1 tsp vanilla extract  	• A pinch of salt 	 For the Filling (optional): 	• Thinly sliced fresh strawberries 	• Halved blueberries 	 	 	1. Beat the cold heavy whipping cream until medium-stiff peaks form. It should hold its shape but still look smooth. Do not overwhip!!  	2. In a separate bowl, briefly mix the cold mascarpone with the maple syrup, orange zest, and salt just until smooth. Do not overmix - as the mascarpone can become too soft and the cream may lose its stability. 	3. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions using a spatula. Do not use the mixer after this step. If the cream feels too soft, chill it for 20–30 minutes before assembling. 	4. Spread a thin layer of cream (about 1½–2 tbsp) between each crêpe.  	5. Every 4–5 layers, add a layer of thinly sliced strawberries and blueberries. 	6. For the final layer, you can either spread a thin layer of cream on top or leave the last crêpe plain and decorate as desired. #mom #momlife #toddler #parents
If crêpes are a favorite in your family, this cake is definitely worth trying. It’s made without refined sugar and has a lighter, less sweet taste than a traditional bakery cake. For this cake, this recipe makes approximately 25–30 crêpes and I used an 8.5-inch pan. What you need: For the crêpes: • 6 large eggs • 3 cups/ 750ml whole milk • 1.5 cups / 270g all-purpose flour • 3 tbsp / 45g unsalted butter • A pinch of salt Whisk together the eggs, milk, melted butter, and salt. Gradually whisk in the flour until smooth. Let the batter rest for 15 minutes. Cook thin crêpes in a lightly greased pan. Let them cool completely before assembling. For the cream: • 17.6 oz (500 g) cold mascarpone • 1¼ cups (300 ml) cold heavy whipping cream • 4-5 tbsp maple syrup or honey • Zest of ½ orange or 1 tsp vanilla extract • A pinch of salt For the Filling (optional): • Thinly sliced fresh strawberries • Halved blueberries 1. Beat the cold heavy whipping cream until medium-stiff peaks form. It should hold its shape but still look smooth. Do not overwhip!! 2. In a separate bowl, briefly mix the cold mascarpone with the maple syrup, orange zest, and salt just until smooth. Do not overmix - as the mascarpone can become too soft and the cream may lose its stability. 3. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions using a spatula. Do not use the mixer after this step. If the cream feels too soft, chill it for 20–30 minutes before assembling. 4. Spread a thin layer of cream (about 1½–2 tbsp) between each crêpe. 5. Every 4–5 layers, add a layer of thinly sliced strawberries and blueberries. 6. For the final layer, you can either spread a thin layer of cream on top or leave the last crêpe plain and decorate as desired. #mom #momlife #toddler #parents

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