Coconut Crepe Cake
Ingredients
- FOR THE CREPES:
- 6 Tablespoons Unsalted Butter, Melted And Cooled
- 2-⅓ cups Whole Milk
- 6 whole Large Eggs
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ½ cups Sugar
- FOR THE COCONUT PASTRY CREAM:
- 2 cups Coconut Milk
- 1 cup Whole Milk
- ¼ cups Unsweetened Coconut
- ¼ teaspoons Salt
- 3 pieces Egg Yolks
- ⅓ cups Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons All-purpose Flour
- FOR THE FROSTING:
- 2 cups Whipping Cream
- ¼ cups Powdered Sugar
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