Ingredients

• Low - gluten flour (120 g)
• Egg (3)
• Granulated sugar (30 g)
• Salt (1 g)
• Milk (300 ml)
• Unsalted butter (20 g, melted)
• Vanilla extract (optional, a few drops)
• Fresh raspberries (appropriate amount, about 250 - 300 g)
• Whipped cream (350 - 400 ml)
• Granulated sugar (30 - 40 g, adjust according to personal preference for sweetness)
• Icing sugar (appropriate amount)
• Fresh mint leaves (several)
• Green tea seasoning（3g）

Instructions

1. Crack the eggs into a large bowl, add the granulated sugar and salt, and stir with a whisk until the sugar is completely dissolved.

2. Add the milk and continue to stir.

3. Sift the low-gluten flour into the egg mixture and gently stir with a whisk or rubber spatula until a uniform batter is formed. Be careful not to over-stir to avoid the formation of gluten, which will affect the taste of the crepe. There may be some small lumps during the stirring process, which is normal and can be solved by sifting.

4. Pour the melted unsalted butter into the batter and stir well. If you like vanilla flavor, you can add a few drops of vanilla extract and stir well.

5. Sift the batter 1-2 times to make it more delicate and smooth. Cover the sifted batter with plastic wrap and let it stand for 30 minutes-1 hour to allow the flour to fully absorb moisture, so that the fried crepe will be softer.

6. Prepare a non-stick pan and heat it over low heat. Scoop a spoonful of batter (about 30-40 ml, depending on the size of the pan) into the pan, quickly turn the pan to spread the batter evenly on the bottom of the pan, forming a thin round crust.

7. When frying the crepe crust, pay attention to the control of the heat. If the heat is too low, the crepe crust will not be easy to cook and the surface will not be smooth enough; if the heat is too high, it will be easy to burn. Generally speaking, fry on low heat for 1-2 minutes until the surface of the crepe crust solidifies, slightly golden spots appear, and the edges begin to curl up, then you can use a spatula to gently turn the crepe crust over.

8. After turning over, fry for another 30 seconds-1 minute until the other side also turns golden. Take out the fried crepe crust, put it on a plate, and cover it with a kitchen towel to prevent the crepe crust from drying out. Fry all the batter in turn until it is used up. The fried crepe crusts can be stacked together, but be careful to separate each crust with a kitchen towel to prevent sticking.

9. Pour the whipped cream into a large bowl, add granulated sugar, and beat with an electric whisk at medium speed. The whipped cream will be thin at first, and as it is beaten, it will gradually become thicker and have lines. Continue to beat until the whipped cream can form upright sharp corners when the whisk is lifted, indicating that the whipped cream has been whipped. Be careful not to over-whip, otherwise the whipped cream will become rough and affect the taste.

10. Place a crepe crust on a plate, use a spatula to evenly spread a layer of whipped cream on the crepe crust, and then spread a layer of fresh raspberries on the whipped cream.

11. Cover with another crepe crust and repeat the above steps until all the crepe crusts and fillings are used up. The last layer of crepe crust can be used directly as the top layer of the cake without whipped cream.

12. Put the assembled cake in the refrigerator for 1-2 hours to make the cake more compact and taste better.

13. Take out the refrigerated cake and sprinkle a layer of powdered sugar on the surface (if you like). You can use some fresh mint leaves and Green tea seasoning as decoration to make the cake more beautiful.