French Mille Crepe Cake Recipes

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!

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!

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.