Hello, I am Marie. Today, we’re going to make mille crepe cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mille Crepe Cake Recipe
Mille Crepe Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mille Crepe Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we must first prepare a few components. You can cook mille crepe cake using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mille Crepe Cake:
- Prepare 220 g all-purpose flour
- Make ready 120 g sugar (or to taste)
- Take Pinch salt
- Take 5 eggs
- Make ready Dash vanilla extract
- Take 750 g milk
- Prepare 90 g butter
- Prepare 250 ml whipping cream
- Get Icing sugar (to taste)
Steps to make Mille Crepe Cake:
- Microwave milk and butter until butter is melted. Set aside to cool; if milk is too hot it will curdle the eggs, but we don’t want cold milk either.
- Combine flour, sugar, and salt in a big bowl, and whisk in the eggs until the mixture is smooth.
- Add in the milk when it is warm (not hot) to touch. Whisk until incorporated. The batter should end up very watery.
- Cover and chill for at least two hours. This will make the crepes softer and less chewy.
- Heat a flat-bottomed skillet or saucepan on low heat.
- 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.
- 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.
- Cool the crepe and repeat, making sure the crepes aren’t too thick, but not too thin that it cannot be flipped without tearing.
- After all the crepes are done, whip the cream with sugar.
- 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 doesn’t matter to you then just do whatever you like.
- Chill the cake again at the end for at least 2 more hours before serving to let the whipped cream set.
So that’s going to wrap this up with this distinctive dish mille crepe cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
