Mille Crepe Cake Recipe By Tasty
RAINBOW CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, sugar, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring, whipped cream
Provided by Alix Traeger
Categories Breakfast
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
- Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
- On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
- Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
- Cover the crepe cake in whipped cream, so that it's fully white on the outside.
- Slice, and serve.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, Sugar 12 grams
BLACK & WHITE MILLE CREPE RECIPE BY TASTY
Here's what you need: large eggs, whole milk, water, butter, all-purpose flour, sugar, vanilla, dark chocolate powder, whipped topping, powdered sugar
Provided by Tasty
Categories Snacks
Yield 6 slices
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature. Whisk together eggs, milk, and water.
- Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
- Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
- Sift cocoa powder into one bowl and whisk together.
- Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
- Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
- Layer crepes, spreading a thin layer of whipped topping between each layer.
- Dust with powdered sugar. Chill if not serving immediately.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 56 grams, Fat 46 grams, Fiber 2 grams, Protein 27 grams, Sugar 17 grams
FRUIT MILLE CREPE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together eggs, sugar and salt.
- Sift in flour and mix. Add melted butter and mix.
- Then gradually add the milk until no clumps remain.
- In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
- Repeat until all of the crepe batter is used. Cool crepes.
- Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
- Add whipped cream and mix well.
- Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
- Wrap cake in plastic. Refrigerate for 4 hours.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams
MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
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- Learn to Make a Mille Crepe. Crepe cakes, also known as Mille crepe, look super impressive, but they really aren't complicated! You just need to make a ton of crepes and some delicious homemade whipped cream.
- Crepe Batter. Every crepe cake needs to start with the perfect crepe batter. Our crepe recipe has sugar and a little vanilla to make the batter more sweet than savory, which is perfect when you are making a cake.
- Adding Crepes to the Pan. Heat up a non-stick pan or cast iron skillet on medium-high heat. Add a tablespoon of salted butter. Once the pan is nice and hot turn down the heat to medium-low.
- Swirl the Batter. Moving quickly, swirl the batter in the pan so that it reaches all of the edges. Allow the crepe to cook for 30 seconds. Then use a wooden or plastic spatula to flip the crepe and allow it to cook on the other side for another 10 seconds.
- Stacking. Once you have cooked all of the crepes that you need you can start stacking them. Place the first crepe on your desired cake stand or plate. You will need about 3 cups of whipped cream.
- Adding Whipped Cream. After you place one crepe down on your cake stand, add a thin layer of whipped cream. Do not add too much whipped cream as the crepes will begin to slip.
- Layer and Decorate. Add on your next crepe after you have added the cream and berries. Continue to layer the cream, berries, and crepes until you have reached the desired height of your cake.
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- In another medium bowl, whisk together the milk, butter, eggs and vanilla until well combined. Pour the milk mixture over the flour mixture and whisk until well incorporated. Use an immersion blender to further mix the ingredients together until very smooth and lump-free. Alternatively, the batter can be mixed in a regular blender.
- Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours. Meanwhile, prepare the pastry cream (recipe below).
- Whisk the batter before cooking to reincorporate. Place 1/2 teaspoon oil in a 12-inch nonstick skillet and heat over medium heat until shimmering. Using a paper towel, wipe out skillet, leaving a thin film of oil on the bottom and sides.
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- Start by making the crepe batter. In a small saucepan, combine milk and sugar on low heat until the sugar dissolves. Do not boil the mixture!
- In a mixing bowl, whisk the eggs. Slowly drizzle the warm milk sugar mixture into the eggs, whisking constantly to combine. Add melted butter and continue whisking until well incorporated.
- Sift the flour, cornstarch, baking powder and matcha powder into the egg mixture. Combine until the batter is completely smooth. Strain into a large measuring cup to remove any lumps. Cover and chill in fridge for an hour.
- When the batter is chilling, let's make the filling. In a large bowl (or measuring cup) placed on top of a bowl filled with ice, whisk together the heavy whip cream with sugar until stiff and well combined. Place into the fridge to keep cold.
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