Put strong flour, sugar, and salt for the crepe mixture into a bowl and whisk. You don't have to sift the flour.
Add eggs and 1/3 milk.
Mix together well.
Now pour in the rest of the milk and add brandy and vanilla oil according to your taste.
Strain the mixture and rest in the fridge for about half a day. If you want to cook without resting time, the crepes might shrink when cooked. Remember to mix lightly every time before you scoop out the mixture.
Heat the oil in a frying pan and remove any excess with kitchen paper. Fill a ladle to about 80% with the mixture and pour evenly into the frying pan.
When the edge starts to turn a light golden brown, push the edge with chopsticks and then lift with your hands to turn it over. Please be careful not to burn yourself!
Cook the other side for few seconds only.
Make around 20 crepes and pile them up on the plate.
Once the crepes cool down, whip the cream for the filling and thinly spread onto the crepe. The alcohol is optional.
Then put second crepe on top. Spread cream on this crepe thinly again. Repeat until the last crepe is placed on top with no cream.
Cover with plastic wrap and shape gently with your hands.
When you are ready to slice the cake, remove from the wrap and dip a knife into boiling water before cutting.
If there is any cream left, use it to decorate the cake.
Then add strawberries. It is also delicious if you drizzle over chocolate sauce when you eat.
Serve on a plate.
Story Behind this Recipe
I attempted so many times to make my favourite crepe.
If possible, please make the crepe mixture the day before you cook! You can also use a cream mixed with whipped cream and custard cream. Delicious. You don't have to add alcohol, this is just a suggestion. If you choose not to add alcohol in the cream, please adjust the sugar amount.