Recipe: Appetizing Mille Crepe Cake

Recipe: Appetizing Mille Crepe Cake Delicious, fresh and tasty.

Mille Crepe Cake. 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.

The crêpes are layered with maple-scotch pasty cream and covered in caramelized sugar.

Wrap the cling film tightly over the top (which will become the bottom) of the cake and secure tightly, so the edges of the large crêpe envelop the small crêpes.

Crepe cakes, also known as Mille crepe, look super impressive, but they really aren't complicated!

You can cook Mille Crepe Cake using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of Mille Crepe Cake

1. Prepare of all-purpose flour.

2. You need of sugar (or to taste).

3. It’s of salt.

4. It’s of eggs.

5. Prepare of vanilla extract.

6. Prepare of milk.

7. You need of butter.

8. Prepare of whipping cream.

9. You need of Icing sugar (to taste).

You just need to make a ton of crepes and some delicious homemade whipped cream. (You can use store-bought, but homemade is so much better!) Some fresh berries seal the deal.

It's a cake that is not too sweet but ends up feeling super decadent.

The very top layer of the crepe is spread with sugar and caramelized until it reaches the golden color.

The word mille feuille means "a thousand sheets, layers, or leaves," implying the many layers of crepes.

Mille Crepe Cake step by step

1. Microwave milk and butter until butter is melted. Set aside to cool; if milk is too hot it will curdle the eggs, but we dont want cold milk either..

2. Combine flour, sugar, and salt in a big bowl, and whisk in the eggs until the mixture is smooth..

3. Add in the milk when it is warm (not hot) to touch. Whisk until incorporated. The batter should end up very watery..

4. Cover and chill for at least two hours. This will make the crepes softer and less chewy..

5. Heat a flat-bottomed skillet or saucepan on low heat..

6. Depending on the size of the skillet, use a ladle to pour in the batter. I used a 24 inch skillet and measured 1/4 cup batter for each crepe. When the skillet is hot enough, remove it from heat and pour in batter, turning the skillet gently around as you pour to distribute the batter evenly..

7. Use a spatula to loosen the sides of the crepes once they solidify. With amazing heatproof fingers (if unavailable, chopsticks work too), carefully lift the crepe and flip it, taking care not to tear it. The crepe is done when the edges brown slightly..

8. Cool the crepe and repeat, making sure the crepes arent too thick, but not too thin that it cannot be flipped without tearing..

9. After all the crepes are done, whip the cream with sugar..

10. Layer the crepes and cream. Try and have the cream thicker at the sides or the cake will have a weird domed shape, but if the shape doesnt matter to you then just do whatever you like..

11. Chill the cake again at the end for at least 2 more hours before serving to let the whipped cream set..

Each of our Mille Crêpe cakes is designed with the delicate balance of flavour and texture in mind.

The perfect crepe cake combines twenty lacy, paper-thin crepes with an ethereal pastry cream in between each layer.

Each crepe is made by hand, and every cake is carefully crafted and assembled by our pastry chefs.

Why Are Mille Crepe Cakes So Expensive?

The word Mille pronounced as "Mil" is a French word that stands for "Thousand" and thus "Mille Crepe" simply means a cake made from crepes with thousand of layers.