Description
This elegant Mille Crêpe Cake is composed of numerous delicate crêpes layered with a luscious vanilla pastry cream, creating a beautifully layered and creamy dessert. Perfect for special occasions, this French-inspired cake requires careful preparation of both crêpes and pastry cream, followed by a chilling period to allow flavors to meld into a silky, indulgent treat.
Ingredients
Scale
Crêpes
- 6 large eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra butter or oil for cooking the crêpes
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Instructions
- Make the crêpes: In a blender or mixing bowl, combine eggs, all-purpose flour, granulated sugar, salt, whole milk, water, melted butter, and vanilla extract. Blend or whisk until the batter is smooth and free of lumps. Cover and refrigerate the batter for at least 1 hour to allow it to rest and yield tender crêpes.
- Cook the crêpes: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the skillet, swirling to form a thin, even layer. Cook until the edges lift and the bottom is lightly browned, about 1-2 minutes, then flip and cook briefly on the other side. Repeat to make approximately 20-25 crêpes, then cool them completely on a wire rack.
- Prepare the pastry cream: In a saucepan, warm 2 cups of whole milk over medium heat until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually whisk about half of the hot milk into the egg mixture to temper it, then pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl and let cool.
- Incorporate whipped cream: Once the pastry cream is cooled to room temperature, gently fold in the whipped heavy cream to create a light, smooth filling.
- Assemble the cake: On a serving plate, place one crêpe and spread a thin layer of pastry cream evenly over it. Continue layering crêpes and pastry cream alternately until all crêpes are used, finishing with a layer of cream on top. Cover and refrigerate the assembled cake for at least 2 hours to allow it to set and flavors to meld.
- Serve: Slice carefully with a sharp knife and serve chilled for the best texture and taste.
Notes
- Resting the crêpe batter is key to achieving tender, pliable crêpes.
- Use a nonstick skillet for easy flipping and even cooking.
- Ensure the pastry cream is cooled before folding in whipped cream to prevent melting.
- Chilling the assembled cake allows the layers to set and enhances flavor melding.
- Slice the cake with a hot knife for clean cuts through the delicate layers.
