Crepe cake or mille crepe…is originated in France and yes, this crepe cake requires a labor of love…in reality it is very simple and you will not have the issue of the cake not rising of collapsing…
The intense hands on are mainly when cooking the crepes one by one…and making sure that they do not tear up. I patted myself on the shoulder when cooking the crepes, somehow, from the very first to the very last crepe, they all came out intact…phew! I gave myself some room for error, since there was none, the crepe cake was made of exactly 23 layers…I was “wow”, that is cool!
This recipe was mainly from here, with some minor change. I cut the crepe batter recipe in half but kept the cream the same…the leftover cream can be served with fresh fruits, as a filling for cream puffs or pavlova…you will not have any problem using the cream. Since I love a touch of rose, I added a little rose water when whipping the heavy cream…
The day before assembling the crepe cake prepare the following:
3 tablespoons butter
1 ½ cups milk
90g all-purpose flour
3 tablespoons sugar
Melt the butter in a small pan until lightly browned remove immediately from heat and set aside.
In another small pan, warm the milk until steaming, remove from heat and set aside to cool slightly.
In a medium bowl using hand mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Cover the bowl and refrigerate overnight.
1 tablespoon all-purpose flour
2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon vanilla extract
In a small bowl, add egg, flour, sugar, and cornstarch, mix well until a smooth paste forms.
In a saucepan over low heat, bring milk almost to a boil and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, over low-medium heat, cook until the cream has thicken, by stirring constantly stirring. Make sure that the cream boils.
Remove from the heat and add vanilla extract .Set aside and cover with a plastic film to cool.When the cream has cooled refrigerate overnight.
On the day of assembling the cake:
Remove the crepe batter from the refrigerator and bring to room temperature.
Set two large flat plates aside to layer the crepes.
In a 6 ½ inch lightly oiled nonstick pan over medium-low heat pour ⅛ cup of crepe better, swirl to cover the pan surface. Cook until the batter has settle and becomes lightly browned. Gently using a spatula turn the crepe over and continue cooking until the other side is lightly browned as well. Remove the crepe and set on the plate. Make sure to not stack the crepes on top of each other. I alternate the crepes on the two flat plates.
Repeat the process until all the batter is gone (I was able to make exactly 23 crepes).
Rose water infused whipped cream
2 cups heavy cream
1 tablespoon sugar
1 teaspoon rose water
In a large bowl whip the heavy cream with the sugar and rose water. Fold gently the prepared chilled pastry cream with the whipped cream.
Assembly of crepe cake
Place one prepared crepe on a large cake plate.
With a spatula cover the crepe with a thin layer of the pastry cream mixture.
Cover with another dry crepe and repeat covering with the pastry crème until you have used up all the crepes (23 layers). Do not cover with cream the last layer of crepe.
Refrigerate the prepared cake for a minimum of 2 hours or overnight. Before serving remove the cake from the refrigerator. Garnish with fresh fruits, compotes, jams or dust with powdered sugar.
Slice and serve.