Mille Crepe

How to Make Mille Crepe

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Today we’re going to make a super nice nobake dessert which consists of many green tea flavored crepes and in between these crepes, there are layers of sweet custard cream this crepe cake may look sophisticated to you but believe me, it actually doens’t require much effort as long as you know how to make crepes you will succeed with making this wonderful crepe cake so we are going to prepare the green tea crepes first break into a mixing bowl 3 eggs and lightly beat them but don’t beat them too much so that they will become light and foamy next add into the bowl the milk and mix very well then we’re gonna add the melted butter and vanilla extract whisk very well until we have a smooth liquid mixture like in the video in another bowl sift in the flour, matcha powder and sugar then whisk well to help these ingredients to combine gradually add this flour mixture into the egg and milk mixture in the previous step keep whisking constantly to help the flour incorporate with the liquid mixture and finally run this batter through a sieve to remove any lumps in the end, we should have a smooth and thin batter like in the video cover the bowl and let it sit in the fridge for about 20 – 30 minutes after this resting time, take the crepe batter out of the fridge and give it some stirs you’ll find that it’ll become a little bit thicker and if you feel that it’s too thick.

Then feel free to add a little bit more milk to make it thinner Heat a pan on medium-low heat and melt a little butter in the pan then use a kitchen towel to wipe most of this butter pour the cake batter into the pan I use about 3 tablespoons of batter and I’m using a pan with 22cm in dia. regarding the heat, we want the heat to be from low to medium-low the pan should be hot enough so that the crepe starts to be cooked right at the moment when the batter touches it however it should not be too hot becausethe crepe will get burnt very quickly if you don’t have much experience with crepes then you may want to try with 1 or 2 tbsp of batter first to test the heat of the pan also we want the crepe batter to be thin enough so that it can run easily in the pan like in the video if you feel that the batter is too thick then you can add extra milk into the batter and mix well let the crepe be cooked for about 1 – minutes when the edge of the crepe turns dry and can pull away easily from the side of the pan use a spatula to flip it over continue to cook for about 45 seconds until the other side of the crepe is done then transfer it to a rack and let it cool down completely continue with the rest of the crepe batter and always stir the batter well before pouring new batches into the pan because the flour might sink down to the bottom of the bowl while waiting for the crepe in the pan to be cooked from this batter we can make about 12 to 15 crepes and this number varies depending on how thick you want your crepes to be let the crepes cool down completely then we’re going to trim off its edge these edges are normally thinner than the center of the crepes so this step helps to make our crepes look nicer I use a bowl as a guide to cut the crepe here but you can use anything similiar such as a round baking pan or a normal cooking pan first add into a mixing bowl all of the egg yolks and sugar whisk until the yolks turn slightly pale and foamy then sift in the flour and mix well next we’re going to add the warm milk into the bowl little at a time and keep whisking while you are pouring the milk into the bowl mix very well to help all of the ingredients to incorporate and finally pour this mixture into a pan use a sieve to remove any lumps in the mixture cook this custard on medium heat and keep stirring constantly to prevent the egg in the custard being cooked which will make the custard get curdled we remove the pan from heat when the custard turns.

Thick and glossy like in the video and if we taste the custard, there should be no floury taste pour this custard cream into a bowl and with a spatula, mix roughly for about 1 – 3 mins this helps the custard get smoother and cool faster then cover its surface with plastic wrap to prevent crust from forming then put the bowl into the fridge leave it there for about 30 – 40 minutes until the cream is chilled completely soak the gelatin leaves with water in about 15 minutes until the gelatin gets soft then microwave for about 20 to 30 seconds then stir well to help the gelatin dissolve completely into the water let it cool down a little bit whip the cream and sugar on high speed and add the gelatin in, little at a time, while whipping the cream we will keep whipping the cream at high speed until the cream turns quite thick like in the video then we set the speed to lowest and continue whipping until the cream almost reaches stiff peak don’t overwhip the cream because it will make the cream curdled take the custard cream out of the fridge and add the whipped cream into the bowl fold gently to incorporate the cream into the custard cream and in the end, we should have a bowl full of smooth and quite thick cream like this if you feel like the cream is a little bit too thin and runny then put it back into the fridge with the bowl covered by plastic wrap and leave it there for about 20 – 30 minutes until it gets thicker Put the first crepe onto the cake base then put some pieces of parchment paper under this crepe to prevent the cream sticking to the base spread some cream onto the crepe then put another crepe onto it and repeat with these steps until the last crepe for each layer of cream I use about 3 tablespoons and in total there are 15 layers of crepes in my cake so..

Voilà, now we have a beautiful crepe cake and the last step to do is to put this cake back into the fridge and leave it there for about 2 hours until the cream is completely thickened so now the cake is ready and the very very last thing to do is to decorate it I use stencil to make some patterns on the surface of the cake but dusting some green tea powder on top is also fine if you don’t serve the cake right away then you can keep it in the fridge for about 2 days and remember only dust the green tea powder just before you serve it.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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