Best Mille CrÊpes Recipes

20-LAYER CREPE CAKE - MILLE CRêPES CAKE RECIPE RECIPE - (3.9/5)

Steps:

• The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature: Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning. Remove the prepared Pastry Crème Filling from the refrigerator: Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling. Assembly of 20-Layer Crepe Cake: Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. The 20th crepe will be the last or top layer. Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar). When ready to serve, slice into individual servings. Garnish the plate with fresh berries. Makes one (1) 20-Layer Cake Crepe Batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt In a small pan, melt the butter until lightly browned; remove from heat and set aside. In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight. Pastry Crème Filling: 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm. When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

MILLE CRÊPES

Steps:

• Day before make crepe batter and pastry cream Batter In a small pan cook the butter until brown In another small pan heat milk until steaming cool for 10 minutes In a mixer on medium-low speed beat together eggs flour sugar and salt Slowly add hot milk and browned butter Pour into container with a spout, cover and refrigerate overnight Pastry cream Bring milk with vanilla bean and scrapings to a boil then set aside for 10 minutes remove bean Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and place in this ice bath In a medium heavy-bottomed pan whisk together egg yolks, sugar and cornstarch Gradually whisk in the hot milk place pan over high heat and bring to a boil whisking vigorously for 1 to 2 minutes Press the pastry cream through a fine-meshed sieve into the small bowl Set the bowl in the ice bath and stir until temperature reaches 140 degrees on an instant read thermometer Stir in butter When cool cover and refrigerate Assemble the cake the next day Bring batter to room temperature Place a nonstick or seasoned 9in crepe pan over medium heat Swab surface with oil add 3 tablespoons batter and swirl to cover the surface Cook until the bottom just begins to brown about 1 min lift an edge and flip the crepe with fingers Cook on other side for5 seconds Flip the crepe onto baking sheet lined with parchment Repeat 20 times Pass the pastry cream through sieve once more Whip heavy cream with tablespoon sugar and the Kirsch Won't hold peaks Fold into the pastry cream Lay 1 crepe on cake plate Use an icing spatula cover with a thin layer of pastry cream about 1/4 cup Cover with next crepe to make a stack of 20 Chill for at least 2 hrs Set out for 30 min b4 serving Sprinkle the top crepe with 2 tablespoons sugar and caramelize with creme brulee blowtorch Or dust with confectioners sugar