Mille-feuille crepe cake

Mille-feuille is not your average pancake stack. This creamy French pastry is a traditional layered no-bake cake that can be easily made. Mile-feuille cakes are basically paper-thin crepes layered with heavy cream or fruit jam. The top layers are often glazed with icing or dusted with confectioners sugar. You can even give it a make over by placing a fondant over it.

Ingredients
1 cup grams flour
2 eggs
1 cup milk
2 tbsp butter, melted
2 tbsp granulated sugar
¼ cup heavy cream/ fruit jam
2 tbsp Butter
1 tsp oil

Preparation
Pour the flour into a bowl
Make a well in its center and break the eggs to it
Add sugar and whisk well
Add the milk little by little while whisking
Add heavy cream and melted butter to the bowl, mix well
You can also use fruit jam instead of the cream
Run the mix through through a sieve
Keep the bowl covered and set aside for 2 hours
Stir well the batter using a ladle after 2 hours
Heat a frying and spread some oil on it
Pour 2 ladles of battle on to the pan and spread it
When the bottom sides turn light brown, flip the crepe
When both sides change color, take them off the stove
Similarly, make 10 crepes
Spread whipped cream between the crepes and stack them
Keep them in the refrigerator for half an hour
Garnish with berries or caramel sauce, slice and serve