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| My 2nd mille crêpe, only 15 layers though |
Love cakes? then you'd definitely adored Mile Crêpe, which literally translate to thousand layers of thin crêpe. Thousand is not exactly the right number here because each mille crêpe is 'only' made of 20 layers of thin crêpes but the wonderful texture and the light airy melt in your mouth taste is to die for. To make the deal even better, this intimidating looking cake is not hard to make, and you don't even need an oven for it ;)
Gâteau de Crêpes
For the crepe batter (makes about 30 thin crêpe):
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch (try your best to find it, it's quite essential)
Confectioners' sugar.
Important: Make the batter the day before you plan to assemble the cake!!!
Batter:-
1. Cook the butter in a pan / small pot until brown like hazelnut, when done, set aside.
2. In another small pan, heat the milk until steaming & allow it to cool for 10 minutes. I use microwave ;)
3. In a mixer on medium low speed, mix eggs, flour, sugar and salt together. Do not question the amount of eggs, it will turn out just fine.
4. Slowly add the hot milk & browned butter alternately into the batter. Mix well.
5. Pour the mixture into a covered container & keep refrigerated overnight. I remember something about breaking the glutens in flour by storing overnight, so just do it.
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| Layers of thin crêpe cooling on wire rack |
Pastry cream:-
1. Bring the milk with the vanilla bean (and scrapings) to a boil, set aside for 10 minutes & then remove bean. 2. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
4. Pour the pastry cream into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. I don't have a thermometer so I just wing it.
5. Stir in the butter. When completely cool, cover and refrigerate.
Assemble the cake the next day:
1. Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat.
2. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
3. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.
4. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes or just finished with the batter.
5. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream, the cream might be a little runny but it will set in fridge later.
7. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
8. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.
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| Lovely 20 layers mille crêpe |
Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan. Serves 10.
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