The Mille Crepe Cake is a stunning dessert made up of many layers of delicate crepes stacked together with layers of cream or filling in between. Here’s a description of what you can expect from this delightful confection:
Imagine a towering cake that’s both elegant and indulgent, with layer upon layer of thin, tender crepes stacked high. Each crepe is expertly cooked to perfection, with a delicate texture that practically melts in your mouth.
As you slice into the Mille Crepe Cake, you’re greeted by a symphony of flavors and textures. The edges of the crepes are slightly crispy, providing a satisfying contrast to the creamy filling nestled between each layer. The filling can vary depending on the recipe, but popular options include pastry cream, whipped cream, chocolate ganache, or fruit compote.
With each bite, you experience a harmonious blend of flavors, from the light and airy crepes to the rich and creamy filling. The sweetness is perfectly balanced, making it a dessert that’s not too heavy or cloying, but still incredibly satisfying.
What sets the Mille Crepe Cake apart is its beautiful presentation. The layers of crepes are visible from the side, creating a stunning visual effect that’s sure to impress your guests. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, the Mille Crepe Cake is a show-stopping dessert that’s sure to leave a lasting impression.
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for 8 servings CREPES
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6 tablespoons butter
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3 cups milk (675 mL)
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6 eggs
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1 ½ cups flour (210 g)
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⅔ cup cocoa powder (80 g)
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7 tablespoons sugar
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4 cups whipped cream (1 L)
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GANACHE
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1 cup heavy cream (225 mL)
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4 tablespoons sugar
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6 oz chocolate (170 g)
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1 tablespoon butter
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¼ cup powdered sugar (40 g), optional for topping
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Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
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In the same pot, warm the milk. Remove from heat.
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In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
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Gradually mix in butter and warm milk. Chill.
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On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
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Cool crepe. Repeat until all of the crepe batter is used.
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Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
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For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
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Spread over the crepe cake.
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Top with sifted powdered sugar (optional).
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Enjoy!
