Classic Mille Crepe Cake Variations Food

MILLE CREPE CAKE RECIPE BY TASTY

Steps:

• Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
• In the same pot, warm the milk. Remove from heat.
• In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
• Gradually mix in butter and warm milk. Chill.
• On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
• Cool crepe. Repeat until all of the crepe batter is used.
• Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
• For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
• Spread over the crepe cake.
• Top with sifted powdered sugar (optional).
• Enjoy!

FRENCH MILLE CREPE CAKE

Steps:

• In a saucepan, heat the Milk (3 cup) until shimmering and remove from heat and set aside. Melt the Butter (6 tablespoon) in another pot until it turns to a light brown color. Remove from heat and set aside to cool slightly.
• Mix the Egg (6), All-Purpose Flour (1 1/2 cup), Granulated Sugar (6 tablespoon), and Salt (1 pinch) at a low speed in a stand mixer.
• Slowly add in the melted butter and milk and mix until all are combined. Put the batter in an airtight container and refrigerate overnight.
• Cut the the Vanilla Bean Pod (1) in half and scrape the vanilla seeds out. Place them into the Milk (1 cup). Heat the milk until shimmering and remove from the heat. Cover and let sit for 10 minutes to infuse with vanilla flavor.
• Sift the Corn Starch (1 1/2 tablespoon) and mix with the Granulated Sugar (4 tablespoon). Mix with the yolks of the Egg (3) and whisk lightly until all the sugar and cornstarch have been dissolved and combined with the yolks.
• Slowly pour the milk into eggs yolk mixture and keep stirring. Filter and pour the mixture back into the pot and place over medium heat.
• Keep stirring until the mixture thickens. Transfer the pastry crème into a bowl and quickly mix with the Butter (2 tablespoon) until all combined. Refrigerate the pastry cream overnight.
• Whip the Heavy Cream (2 cup) with Powdered Confectioners Sugar (2 tablespoon) until it has firm peaks and holds firmly to the whisk.
• Fold in a 1/3 of the whipped cream into the pastry cream and continue adding a 1/3 at a time until all the whipped cream has been folded in.
• Use a flat pan and place over medium heat. Add Canola Oil (as needed) and use a brush to evenly spread around the pan. Use a big spoon and add some crepe batter to the pan. Quickly turn the pan clockwise until the batter spreads out evenly.
• Cook about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and continue to cook for another 30 seconds.
• Prepared 2 plates. One plate is for the crepes to cool down, and the other is to stack up the cooled crepes. Cover the cooled crepes with parchment paper to avoid drying out. Continue until all the crepe batter is finished.
• First choose the most perfect crepe and set aside to top the cake. Place 1 crepe on the plate, spoon approximately 2 tablespoon of pastry cream filling in the middle and spread evenly over the crepe.
• Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.

LEMON DRIZZLE MILLE CRêPE CAKE

Steps:

• Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
• For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
• Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
• Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
• For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.