Crepe Cake By Chef Nun 

Crepe Cake By Chef Nun
Ingredients:
Vegetable Oil 150 ml.
Milk 600 ml.
Eggs 8
Cake Flour 125 grams.
All Purpose Flour 100 grams.
Sugar 120 grams.
Salt ¼ teaspoon
Vanilla Extract ½ teaspoon
Whipping Cream 800 ml.
Icing Sugar 80 grams.
Vanilla Extract ½ teaspoon
Strawberry Sauce
Frozen Strawberries 800 grams.
Sugar 400 grams.
Salt ½ teaspoon
Lime Juice 1 tablespoon
Directions:
1. In large bowl add eggs, sugar, vegetable oil, vanilla extract mixed well then add milk, sifted cake flour, sifted all purpose flour, mixed until well combined.
2. Pour crepe batter through the sieve.
3. Wrap with plastic wrap, set aside for 15 minutes.
4. In saucepan add frozen strawberries, sugar, salt over the low heat, stir regularly bring it to boil for few minutes. Turn off the heat.
5. Use food blender to blend the sauce. Set aside.
6. Heat the crepe pan over medium-low heat.
7. Pour batter into the pan, swirl the batter around the pan until it coat the pan evenly.
8. Flip crepe out in wire rack. Set aside.
9. Whipped the whipping cream, vanilla extract, icing sugar together until firm peaks.
10. Place the crepe and spread with whipped cream evenly. Place another crepe over and repeat the step about 20 layers.
11. Spread the whipped cream the side of the crepe cake.
12. Let it set in the fridge overnight.
13. Serve with strawberry sauce.