Fruit Mille-Crêpe

Steps

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1. 1
   Melt the unsalted butter in a microwave at 600W for 30 seconds.
   ▶ ≈2:10
2. 2
   In a bowl, beat the egg, then add granulated sugar, melted butter, milk, and sifted cake flour in that order, mixing well after each addition.
   ▶ ≈2:29
3. 3
   Strain the batter through a sieve to remove lumps, then wrap with plastic wrap and refrigerate for 1 hour. This allows the flour and liquid to fully combine, resulting in a chewy texture that resists tearing.
   ▶ ≈3:27
4. 4
   Pour vegetable oil into a skillet and heat over medium heat for about 30 seconds. Turn off the heat and place the pan on a damp cloth for about 5 seconds to evenly distribute the heat.
   ▶ ≈4:30
5. 5
   Turn the heat back to medium and pour in a ladle of batter. Quickly tilt the pan to spread it evenly. Cook until the edges turn golden brown.
   ▶ ≈5:19
6. 6
   Flip the crêpe and cook the other side for 10-15 seconds. Transfer to a plate to cool completely. Repeat until all batter is used.
   ▶ ≈6:09
7. 7
   Pour fresh heavy cream into a bowl, add granulated sugar, and whip over an ice bath until stiff peaks form.
   ▶ ≈7:35
8. 8
   Place cream cheese in a separate bowl and mix until smooth. Gradually fold in the whipped cream a little at a time, stirring gently until fluffy.
   ▶ ≈8:19
9. 9
   Remove the stems from strawberries and slice all fruits (strawberries, banana, yellow peaches, and kiwi) into approximately 1-cm-thick slices.
   ▶ ≈9:56
10. 10
    Place a crêpe sheet in the center of a turntable and spread a thin layer of the cream cheese mixture. Arrange strawberry slices in a pattern, then add another layer of cream. Repeat layering with a crêpe sheet, banana slices, then another cream layer, followed by yellow peach slices, another cream layer, kiwi slices, cream, and finally strawberries on top. Cover loosely with plastic wrap and refrigerate until firm before slicing.
    ▶ ≈11:41