Classic Mille Crepe Cake Variations Recipes

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.

CLASSIC MILLE CREPE CAKE + VARIATIONS!

Steps:

• PREPARATION. The crepes should not be hot - cold or at room temperature is okay. The pastry cream should be at room temperature. If you have made the pastry cream ahead, take it out from the fridge about 30 minutes before and whip it up to get rid of lumps.
• MAKE THE LIGHTENED PASTRY CREAM. Put two tablespoons of water in a microwave-safe bowl and sprinkle the gelatine over it. Set aside.In a large mixing bowl, add the sugar to the heavy cream and whip until stiff peaks. Dissolve the gelatine in the microwave for about 30 seconds. Stir until the gelatine has completely dissolved.Mix the gelatine and a little pastry cream in a bowl. Add the remaining pastry and mix well. Fold in the heavy cream to the pastry cream in three steps.
• ASSEMBLE THE MILLE CREPE CAKE. Place the first crepe on the center of a flat plate. Top with a thin layer of filling and cover with the next crepe. Press slightly with another plate to flatten the cake evenly. Repeat the steps with the remaining crepes until you have 14 layers. Refrigerate overnight or at least three hours if you are really pressed for time.
• SERVING. Powder with icing sugar and serve. You can also drizzle with salted caramel or dark chocolate sauce, and sprinkle with sliced almonds.

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!

DECADENT CHOCOLATE CREPE CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.