Peach Yogurt Mille Crepe Cake

Flavor: Sweet and fragrant; Technique: Pan-fried; Time: Several hours; Difficulty: Moderate.

Steps to Make Peach Yogurt Mille Crepe Cake

Beat eggs and granulated sugar together.

Add skimmed milk.

Beat until the granulated sugar is dissolved.

Sift in all-purpose flour and mix well.

It’s okay to have some small particles. Add corn oil.

Mix until the corn oil is fully incorporated.

Sift the batter.

The sifted batter is smooth and without particles.

Cover the batter with plastic wrap and refrigerate for half an hour.

Take out the batter, remove the plastic wrap, and stir the batter with a spoon until it is even.

Heat a non-stick pan over medium-low heat. Scoop a spoonful of batter into the pan and spread it into a thin pancake. Gently remove the pancake when it starts to bubble.

Repeat the process until about 20 6-inch pancakes are made.

Stack the pancakes and trim off the excess edges with a mousse ring.

Get a cake with neat edges.

Cut the gelatin sheets into small pieces and soak them in warm water at around 50 degrees Celsius until they melt, or add a little milk and heat them in a pot until they melt at around 50 degrees Celsius.

Whip the cream and granulated sugar until there are obvious patterns, then add the melted gelatin and mix well.

Add Greek yogurt and mix well with an electric mixer on the lowest setting.

Cut the canned peaches into small pieces, the smaller the better.

Place a cake board on a turntable, place a pancake on it, and then spread an appropriate amount of yogurt mousse on top.

Spread the peach pieces on top of the mousse.

Repeat the process of layering a pancake, yogurt mousse, and peach pieces until all the pancakes are used up.

Refrigerate for at least three hours.

The refrigerated mille crepe cake has a texture similar to ice cream.