**Purple Crepe Rose Cake**
**Ingredients**
- 3 eggs
- 1.5 cups milk
- 0.5 cup water
- 5 tablespoons sugar
- 1 packet vanilla
- 1.5 cups purple flour (sifted)
- 0.5 cup melted butter
**Instructions**
1. For the crepe batter, beat the eggs and sugar for 3-4 minutes. Then add the milk, water, flour, and vanilla, and mix a little more.
2. Pour 1 ladle of crepe batter into a greased non-stick pan. Cook on both sides and repeat the process for the remaining batter.
**Cream**
- 1 liter milk
- 1 cup granulated sugar
- 3 heaping tablespoons flour
- 3 heaping tablespoons starch
- 1 packet vanilla
- 1 heaping tablespoon butter
**Cream Instructions**
1. Put all ingredients except vanilla and butter into a saucepan. Whisk well before turning on the stove to prevent the starch from clumping.
2. Stir constantly until it boils. After it starts boiling, add the vanilla and butter and blend if there are any lumps. Cover with plastic wrap and let it cool.
3. Once cooled, add 1 packet of whipped cream powder and beat with a mixer.
Combine the crepes and cream as shown in the video. If you leave it in the refrigerator overnight, it will be even better. The slices will be more defined. Enjoy!
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