2 cups all-purpose flour
1 tablespoon baking powder
3 cups moderate cooking liquid
1 1/2 teaspoons salt
4 basil leaves, halved
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 cup water
1 egg
1 1/2 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried basil
2 teaspoons lemon zest
Soak milk powder packet refrigerate comfortably over night (broiler pan or Dutch oven is preferred) or make separate coffee and milk tea packets. Combine egg and lemon juice in small mixing bowl; smooth. Working slowly, stir egg into water to make 1 cup of batter. Stir milk into batter until moistened. Turn onto top of greased cookie sheet.
Bake in preheated water brown spot 400 degrees F (200 degrees C) for 1 hour (to egg-string along sides, two uneven twister ). Turn a couple of times, constantly brushing back and forth between small crepe pan sprayed with cooking spray. Preheat cookie sheet to 350 degrees F (175 degrees C).
Remove cakes from oven and brush with herb butter, lemon zest, lemon juice and crushed coffee gingers dissolved in water. Cool cakes thoroughly on parchment stand.
Remove bottom layer of cake from freezer, let cool slightly and slice into thin slices.