3 tbsp
1 tsp
little
some
1 tbsp
1 tbsp
1 tsp
⅓ tsp
little
2 dl
- Prepare the crêpes batter, by whisking flour, oil, salt and water together. Add as much water until it reaches the right consistency for baking crêpes (thin but sticky). Let sit for a while.
- Meanwhile prepare the filling: whisk together tapioca starch, sugar, salt rosewater and water and start to heat it in a non stick pan. Cook until sugar dissolves and it starts to thicken. Take of from the heat and put it into a small bowl. Stir in the sesame paste. Add more water if it gets to thick. It should become a spreadable paste.
- Reheat the wipped out pan again. Bake out as many crêpes in a similar size as possible.
- When done, place all crêpes on top of each other and cut them into half.
- Now start to spread the filling evenly on a crêpes. Top with another one and spread filling again. Proceed until all crêpes lie on top of each other.
- To make it look pretty, I cut the half–circle into half again and put it on top of each other. Then i cut a geometric cube and used the remaining pieces as decoration. The uneven sides have a very tempting paper–like appearance, of which I made use of. Just glue them together with the remaining paste.
- Sprinkle the cake with maple sirup, black salt flakes and decorate with the paste.
How
to
to