Craving a show-stopping dessert that’s surprisingly easy to make? Look no further than this Crepe Mille Cake recipe! This classic French dessert, also known as a thousand layer cake, is a symphony of delicate crepes layered with creamy pastry cream and a touch of sweetness. It’s perfect for special occasions or simply indulging in a little homemade luxury. This recipe breaks down the process into manageable steps, making this delicious dish achievable for even the most novice bakers. Get ready to impress!
Ingredients:
For the Crepes:
- 1 ½ cups all-purpose flour
- 4 large eggs
- 1 ½ cups milk
- 2 tablespoons melted unsalted butter
- ½ teaspoon salt
- 1 tablespoon sugar
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Assembly:
- Powdered sugar, for dusting
- Fresh berries, for garnish (optional)
Instructions:
Making the Crepes:
- Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
- Cook the crepes: Heat a lightly oiled 8-inch nonstick skillet over medium heat. Pour ¼ cup of batter onto the hot skillet, swirling to create a thin crepe. Cook for 1-2 minutes per side, or until lightly golden brown. Stack the cooked crepes on a plate as you go.
Making the Pastry Cream:
- Heat the milk: In a medium saucepan, heat the milk, sugar, and salt over medium heat until the sugar is dissolved.
- Whisk cornstarch and egg yolks: In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
- Temper the egg yolks: Slowly whisk a little of the hot milk mixture into the egg yolk mixture to temper them, preventing the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the pastry cream: Cook over medium-low heat, whisking constantly, until the cream thickens and comes to a gentle boil. This should take about 2-3 minutes.
- Finish the cream: Remove from heat and stir in the butter and vanilla extract until melted and incorporated. Cover the surface of the cream with plastic wrap to prevent a skin from forming, and allow it to cool completely.
Assembling the Crepe Mille Cake:
- Layer the cake: Spread a thin layer of pastry cream over each crepe. Stack the crepes, one on top of the other, creating a tall cake.
- Frost the cake: Spread a generous layer of pastry cream over the top and sides of the cake.
- Chill and serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to firm up. Dust with powdered sugar and garnish with fresh berries before serving. Enjoy!
Tips for Crepe Perfection:
- Don't overmix the batter: Overmixing develops the gluten, resulting in tough crepes.
- Let the batter rest: Allowing the batter to rest relaxes the gluten, resulting in tender crepes.
- Use a nonstick pan: This prevents the crepes from sticking.
- Adjust the heat: If the crepes are browning too quickly, lower the heat.
Variations:
- Chocolate Crepe Mille Cake: Add cocoa powder to the crepe batter and use chocolate pastry cream.
- Fruit-filled Crepe Mille Cake: Layer the crepes with different fruits like raspberries, strawberries, or blueberries.
- Nutty Crepe Mille Cake: Add chopped nuts to the crepe batter or the pastry cream.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Protein: 8-10g Carbohydrates: 50-60g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Crepe Mille Cake recipe is a guaranteed crowd-pleaser. The combination of delicate crepes and rich pastry cream creates a truly unforgettable dessert. So gather your ingredients and prepare to create a culinary masterpiece! Happy baking!