Crepe Cake | Gaely Cake 

Ingredients:
260 grams all-purpose flour
50 grams sugar
1/4 teaspoon salt
4 large eggs, at room temperature
600 ml milk
50 grams melted butter, at room temperature
1 tablespoon vanilla
pan size: 9-inch wide (8-inch bottom)
cake mold/cutter: 6 inches
cake size: 6x3
crepe layers: 20
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SWISS MERINGUE BUTTERCREAM RECIPE LINKS:
• HOW TO FIX WATERY BUTT... (chocolate Swiss meringue buttercream)
• STABLE SWISS MERINGUE ... (classic version)
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