20 Layer Crepe Cake Mille Crêpes Cake Recipe Recipe 395

20-LAYER CREPE CAKE - MILLE CRêPES CAKE RECIPE RECIPE - (3.9/5)

Steps:

• The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature: Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning. Remove the prepared Pastry Crème Filling from the refrigerator: Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling. Assembly of 20-Layer Crepe Cake: Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. The 20th crepe will be the last or top layer. Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar). When ready to serve, slice into individual servings. Garnish the plate with fresh berries. Makes one (1) 20-Layer Cake Crepe Batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt In a small pan, melt the butter until lightly browned; remove from heat and set aside. In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight. Pastry Crème Filling: 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm. When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

100-LAYER GIANT CREPE CAKE RECIPE BY TASTY

Steps:

• Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
• Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
• Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
• Add 1½ cups (345 g) of the melted butter. Stir until combined.
• Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
• Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
• Place the batter in the fridge to rest for 1 hour.
• Repeat steps 1-7 to prepare the second batch of batter.
• Heat a large round electric griddle to 375˚F (190˚C).
• Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
• Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
• Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
• Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
• Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
• Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
• Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
• Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
• Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
• Immediately place in the fridge to cool and set, overnight.
• To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
• Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
• Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
• Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
• Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
• Once assembled, freeze the cake for 30 minutes to set and firm up.
• Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
• Enjoy!

MEYER LEMON CREPE CAKE

Steps:

• Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
• Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
• Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
• Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

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!