Mille Crepe

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crepe cake

Mille in French means “thousand” and while there really aren’t a thousand crepes, it might seem like it! The recipe is a potchkey but worth it. It is really 3 short recipes that can be made ahead and then assembled up to 1 day before serving.
Elegant, delicious and family friendly. Your kids can help assemble the cake.

  • ServingsServings

Ingredients

Crepes

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Fresh chopped herbs for savory crepes and 2 teaspoons vanilla extract and 3 teaspoons sugar for sweet crepes
  • Butter, for coating the pan

For the vanilla bean pastry cream

  • 2 ¼ cups whole milk
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean split, lengthwise
  • Pinch of salt

Raspberry Glaze

  • 1 8-ounce jar of raspberry preserves

Preparation

For the Crepes:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 1 hour. (This allows the bubbles to subside so the crepes will be less likely to tear during cooking.) The batter will keep for up to 48 hours.

2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool, you can stack the crepes, they will not stick to each other.

3. Continue until all batter is gone. After they have cooled you can store the crepes in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

For the vanilla bean pastry cream:

1.  In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
2.  Transfer the remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean and the seed and the pod to the pan and add the salt. Sprinkle the remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
3.  Whisk hot milk mixture, then gradually whisk into egg yolk mixture (this is called tempering). You want to do this slowly or you will have scrambled eggs.
4.  Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap or parchment directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap or parchment on surface, up to 3 days.)

Raspberry Glaze

Heat 1 8-ounce jar of raspberry preserves over medium heat until the preserves are soft and fairly liquid.

Pass the preserves through a mesh strainer to remove the seeds.

Assemble the Cake
Place one crepe on a cake plate. Lightly brush the raspberry preserves over the crepe. Spread one tablespoon of pastry cream evenly over the crepe. Layer another crepe on top and continue with preserves and pastry cream until the final crepe has been added. Leave the top plain.

Chill the cake for 2 hours or overnight to firm up. Top with fresh whipped cream and berries.