Hi, I am Elise. Today, I’m gonna show you how to prepare 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. Nowadays, I am going to make it a bit more unique. 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 every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Mille Crepe Cake is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook mille crepe cake using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mille Crepe Cake:
- Prepare 220 g all-purpose flour
- Take 120 g sugar (or to taste)
- Prepare Pinch salt
- Prepare 5 eggs
- Take Dash vanilla extract
- Take 750 g milk
- Make ready 90 g butter
- Take 250 ml whipping cream
- Make ready Icing sugar (to taste)
Instructions 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 special dish mille crepe cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
