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At The Udder Pancake, the mille crêpe cakes stand
out for their robust flavours. When you taste the
chocolate mille crêpe, the luxurious, indulgent
silkiness of dark chocolate unfurls across your entire
palate. “I’m a caramel lover, so I usually go for the
salted butterscotch mille crêpe,” says Lim Yan Lin,- “If I’m bringing friends with me, I’d go for the
Baileys tiramisu, because it is very instagramable.
The flavours of the tiramisu and Baileys are
wonderful together.” Arthur Teng, 30, puts it this
way. “I think the flavours are authentic, natural, and
fresh. The cream and the crêpe go so well, it feels
like one whole cake on its own.” Speaking with Chef
Erika Teo, 24, one realises a lot of work goes into
each cake. “For the Baileys and tiramisu, the first
layer is Baileys-infused cream. For the second layer,
we sprinkle some cocoa powder, mixed in with
some coffee grounds.” Dark chocolate is melted for
a dark chocolate cream, while butterscotch is made
in-house from brown sugar, cream, butter, and salt
for the butterscotch cream. “The heat of the frying
pan cannot be too hot, or too cold,” says Chef Teo.
“There cannot be too much batter in the frying pan
as well - there should be just enough to cover the
base.” With regards to the cream, she believes that
the ratio of cream to crêpe should not be too much.
“For ours, our cream is quite thin. If you want many
layers, don’t put too much cream, or you’ll find that
you can’t finish the slice.”
The flavour, and fragrance,
come from the cream. For the
Baileys tiramisu mille crêpe, we
incorporate some Baileys into the
cream, and whip it up. For the
chocolate one, we melt the dark
chocolate, then add it into the
whipping cream.
Erika TeoLim Yan Lin Arthur Teng
The Udder Pancake
17 Lorong Kilat, #01-09, Singapore 598139 | Tel: (65) 6466 1055Baileys tiramisu mille crêpe
geisha matcha mille crêpe