A layered dessert of thin crepes, sweet sour cream filling, and crisp buttery crumbs.
2 eggsChicken eggs
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220 gSour Cream
45 gButter
1 cupWater
1 cupFlour
0.5 cupSugar
To tasteSalt
Whisk flour, eggs, water, a small pinch of salt, and 10 g sugar into a smooth thin batter.
Rest the batter for 20 minutes so the flour hydrates and the crepes cook evenly.
Cook very thin crepes in a lightly buttered pan for about 45 seconds per side until set.
Beat sour cream with 50 g sugar until glossy, then layer the crepes with the cream.
Toast the remaining butter with a spoonful of flour and sugar until sandy, then scatter over the cake.
Chill the cake for 30 minutes before slicing so the layers hold cleanly.