Mille CrÊpe Recipes

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.

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!

MATCHA MILLE CREPE CAKE

Steps:

• Blend Egg (3), Vegetable Oil (3 tablespoon), Milk (3 cup), Salt (1/4 teaspoon), Vanilla Extract (1 teaspoon), All-Purpose Flour (2 cup), Matcha Powder (2 tablespoon), and Granulated Sugar (6 tablespoon) in a blender until smooth.
• Let it rest in the fridge for 30 minutes.
• Preheat a nonstick frying pan with a light coating of oil over medium low heat. Add about a third of a cup of batter and swirl the pan to coat evenly.
• Once the batter is dry and the edges start to brown, flip immediately. Let cook for another ten to fifteen seconds and transfer to a platter to cool. Repeat until all of the batter has been used. You will have around sixteen to twenty crepes.
• Once cooled completely, use a smaller plate as a guide and cut off excess crepes so it will look neater later.
• Whip chilled Whipping Cream (2 3/4 cup), Granulated Sugar (6 tablespoon), and sifted Matcha Powder (2 1/2 tablespoon) until stiff peaks form. Transfer to a chilled bowl so that the cream can remain cold while assembling the cake.
• To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all of the crepes have been used.
• Let chill in the fridge for at least three hours. Dust with some matcha and Powdered Confectioners Sugar (to taste).
• Serve and 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.

MILLE CRÊPE

Steps:

• Day before: Make the crêpe batter and pastry cream. Batter: In a small pan, brown butter and set aside. In another small pan, heat milk until steaming and cool for 10 min. In a mixer on medium-low speed, beat together eggs, flour, sugar and salt. Slowly add milk and browned butter. Pour into a container, cover and refrigerate overnight. Pastry cream: Bring milk, vanilla bean and scrapings to a boil, then set aside for 10 min. Remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in the ice bath. In a medium heavy-bottomed pan, whisk together egg yolks, sugar and cornstarch. Gradually whisk in milk, then place over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press through a fine meshed sieve into the small bowl. Set the bowl in the ice bath and stir until it reaches 140° F on a thermometer then stir in the butter, cool, cover and refrigerate. The next day: Bring the batter to room temperature. Place a seasoned 9-inch crêpe pan over medium heat. Swab the pan with oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until bottom just begins to brown (1 minute) then carefully lift an edge and flip the crêpe with your fingers and cook for 5 more seconds. Flip crêpe onto a parchment lined baking sheet. Repeat with remaining batter. Pass the pastry cream through a sieve once more. (see intro) Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream. Lay 1 crêpe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about ¼ cup). Cover with a crêpe and repeat to make a stack of 20. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have creme brulee torch, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar.

MILLE CRÊPES

Steps:

• Day before make crepe batter and pastry cream Batter In a small pan cook the butter until brown In another small pan heat milk until steaming cool for 10 minutes In a mixer on medium-low speed beat together eggs flour sugar and salt Slowly add hot milk and browned butter Pour into container with a spout, cover and refrigerate overnight Pastry cream Bring milk with vanilla bean and scrapings to a boil then set aside for 10 minutes remove bean Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and place in this ice bath In a medium heavy-bottomed pan whisk together egg yolks, sugar and cornstarch Gradually whisk in the hot milk place pan over high heat and bring to a boil whisking vigorously for 1 to 2 minutes Press the pastry cream through a fine-meshed sieve into the small bowl Set the bowl in the ice bath and stir until temperature reaches 140 degrees on an instant read thermometer Stir in butter When cool cover and refrigerate Assemble the cake the next day Bring batter to room temperature Place a nonstick or seasoned 9in crepe pan over medium heat Swab surface with oil add 3 tablespoons batter and swirl to cover the surface Cook until the bottom just begins to brown about 1 min lift an edge and flip the crepe with fingers Cook on other side for5 seconds Flip the crepe onto baking sheet lined with parchment Repeat 20 times Pass the pastry cream through sieve once more Whip heavy cream with tablespoon sugar and the Kirsch Won't hold peaks Fold into the pastry cream Lay 1 crepe on cake plate Use an icing spatula cover with a thin layer of pastry cream about 1/4 cup Cover with next crepe to make a stack of 20 Chill for at least 2 hrs Set out for 30 min b4 serving Sprinkle the top crepe with 2 tablespoons sugar and caramelize with creme brulee blowtorch Or dust with confectioners sugar