To start, you need wholesale cooking utensils 4 eggs, 4 cups of milk, 2/3 cup sugar with wholesale frying pans , 1 teaspoon vanilla extract, 2 1/3 cups all-purpose flour and 1/2 teaspoon kosher salt. Pop the eggs, milk, sugar, and vanilla into wholesale dessert plates and pulse to combine. When it¡¯s smooth, add the flour and salt and blend just to combine. Pour into a large liquid measuring cup or bowl, cover, and let rest in the fridge for 1 hour minimum, or if you have the time, overnight.
When you¡¯re ready to make the crepes, prep your station: get a non-stick pan, melted butter and a pastry brush, a 1/4 cup measuring cup, and a plastic (so you don¡¯t scratch your pan) offset spatula. Heat the skillet over medium heat and brush very lightly with butter. Whisk the batter, then measure out a scant 1/4 cup and pour into the pan. Swirl to coat the pan evenly and cook for 1 minute and 30 seconds, reducing the heat if the crepe browns too quickly. The edges will be lightly golden and the top will look set. Slide the offset spatula underneath the edges, carefully flip, and cook the other side for 20-30 seconds, or until a few brown spots appear. Transfer to a flat surface like a large plate or cutting board. Repeat with the remaining batter. From there, it¡¯s just a matter of cooling the crepes, then filling them with whipped cream, grated white chocolate, and crushed candy canes. Chilling the cake in the fridge ensures gorgeous even slices. This cake brings a smile to my face! It¡¯s light and delicate, with a solid hint of peppermint from the powdered candy canes, lightly sweetened whipped cream, and generous gratings of white chocolate. It¡¯s not at all heavy or too sweet which is perfect with coffee or as an after dinner treat. Hope you guys have a chance to try it.