Directions

To Prep the Yam Crepes

1. In a large mixing bowl, whisk together the caster sugar, eggs, yam essence, oil, melted butter and milk until well combined.
2. Sift over the cake flour, yam powder and salt, and whisk through until well combined, ensuring you do not overmix.
3. Run the mixture through a sieve once to ensure there are no lumps, then set aside to rest for 30 mins.

To Cook the Yam Crepes

1. Lightly grease a non stick pan with oil. Wipe off any excess oil to ensure pan is not greasy.
2. Heat pan at medium heat for 2 mins.
3. Once the pan is hot, lower heat, then add about 3 tbsp of batter, swirling the skillet as you add the batter to evenly coat the surface of the pan.
4. Cook for about 30 secs per side or until lightly golden, then flip and cook another 30 secs or until the second side is golden.
5. Gently remove crepe to a flat wide plate and allow to cool to room temperature before stacking.
6. Repeat with remaining Yam Crepe mixture.

To Prep Cream Filling

1. Combine heavy cream, icing sugar and vanilla bean paste in a mixing bowl.
2. Whisk to stiff peaks, being careful not to overbeat.

To Assemble Yam Crepe Cake

1. Place one layer of crepe to a cake board, then spread 2 tbsp of cream filling evenly across the crepe.
2. Repeat with remaining crepes and cream filling, then chill in the fridge for 1 hr.
3. Just before serving, dust with yam powder, slice and enjoy.