Best 3 Mille Crepe Cake Recipe By Tasty Recipes
If you are a dessert enthusiast, have a sweet tooth, and are looking for a delectable and visually stunning treat to impress your friends and family, then the mille crepe cake is an absolute must-try. Originating from France, this elegant cake is characterized by its numerous thin layers of delicate crepes, meticulously stacked together with a creamy filling, resulting in a mesmerizing mille-feuille effect. With its symphony of flavors and textures, the mille crepe cake is sure to be a delightful addition to any special occasion or as a sweet ending to a memorable meal.
Let's cook with our recipes!
MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
- In the same pot, warm the milk. Remove from heat.
- In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
- Gradually mix in butter and warm milk. Chill.
- 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.
- Cool crepe. Repeat until all of the crepe batter is used.
- Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
- For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
- Spread over the crepe cake.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
RAINBOW CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, sugar, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring, whipped cream
Provided by Alix Traeger
Categories Breakfast
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
- Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
- On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
- Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
- Cover the crepe cake in whipped cream, so that it's fully white on the outside.
- Slice, and serve.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, Sugar 12 grams
LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Use a food processor or blender to make the crepe batter. This will ensure that the batter is smooth and free of lumps.
- Be sure to preheat your pan before cooking the crepes. This will help to prevent them from sticking.
- Cook the crepes over medium heat. If the heat is too high, the crepes will brown too quickly and may not cook through.
- Use a thin layer of batter when cooking the crepes. This will help to ensure that they are thin and delicate.
- Flip the crepes carefully. If you flip them too quickly, they may tear.
- Allow the crepes to cool completely before assembling the cake. This will help to prevent them from breaking.
- When assembling the cake, be sure to spread the filling evenly between the layers. This will help to ensure that each bite is equally delicious.
- Chill the cake for at least 30 minutes before serving. This will help to set the filling and make the cake easier to slice.
Conclusion:
Mille crepe cake is a delicious and elegant dessert that is perfect for any occasion. With a little planning and effort, you can easily make this cake at home. Just be sure to follow the tips above to ensure that your cake turns out perfect.
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