Mix the eggs with sugar and salt, sift the soft flour, and then add 100g of milk and mix.
INSTRUCTIONS
1
INSTRUCTIONS
Add the remaining milk and mix, add the melted unsalted butter, mix, sift through a sieve, and ferment in the refrigerator for about 30 minutes.
2
INSTRUCTIONS
Put the pan on medium heat, grease it with cooking oil, pour in the dough, spread it out and when bubbles rise and the edges turn brown, turn it over and cook a little more, then cool it.
3
INSTRUCTIONS
Cut the crepes into 15cm heart molds.
4
INSTRUCTIONS
Add sugar to the cold mascarpone cheese, mix, add to 50% whipped cream, and whip to make cream.
5
INSTRUCTIONS
Put the crepe in the heart frame, apply the cream, repeat once more, then put the strawberries and apply the cream. build up repeatedly
6
INSTRUCTIONS
Cover the top with cream and harden in the refrigerator for 2 hours, then remove the mold and apply whipped cream all over.
7
INSTRUCTIONS
Mix dried strawberries and powdered sugar, crush them finely, and sprinkle on the top of the cake for decoration.