Description
A delicate and elegant Mille Crêpe Cake made by layering thin, tender crêpes with a rich and creamy vanilla pastry cream. This dessert requires making and refrigerating the crêpe batter, cooking the crêpes individually, preparing a luscious pastry cream with whipped cream folded in, and assembling the layers before chilling to set. Perfect for special occasions or a delightful 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
- Prepare the Crêpe Batter: In a blender or mixing bowl, blend together the eggs, all-purpose flour, granulated sugar, salt, whole milk, water, melted unsalted butter, and vanilla extract until the batter is smooth and evenly combined. Cover and refrigerate the batter for at least 1 hour to allow the flour to fully hydrate and the flavors to meld.
- Cook the Crêpes: Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of butter or oil. Pour a thin layer of batter into the pan, swirling to cover the surface evenly. Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes, then carefully flip and cook the other side for 20-30 seconds. Transfer the cooked crêpe to a cooling rack or plate. Repeat until all batter is used. Let the crêpes cool completely.
- Make the Pastry Cream Base: In a medium saucepan, heat the milk over medium heat until it is just about to simmer. In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale. Gradually temper the egg mixture by slowly whisking in the hot milk, then return the mixture to the saucepan.
- Cook the Pastry Cream: Cook the mixture over medium heat, whisking constantly to prevent lumps, until it thickens and comes to a gentle boil, about 3-5 minutes. Remove from heat and immediately stir in the unsalted butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and chill until cool.
- Whip the Cream and Fold In: Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream until fully combined, creating a light and fluffy cream filling.
- Assemble the Cake: On a serving plate, place one crêpe and spread a thin, even layer of the pastry cream over the surface. Top with another crêpe and repeat layering with pastry cream and crêpes, building a stack. Continue until all crêpes and cream are used, finishing with a crêpe on top.
- Chill the Cake: Cover the assembled cake and chill it in the refrigerator for at least 2 hours to allow the layers to set and flavors to meld before slicing and serving.
Notes
- Make sure the crêpes are completely cool before assembling to prevent the cream from melting.
- Using a nonstick skillet and light greasing will help achieve thin, even crêpes.
- The crêpe batter can be made a day ahead and stored in the refrigerator.
- Folding the whipped cream into the pastry cream lightens the texture and adds creaminess.
- For best slicing results, use a sharp knife warmed in hot water and wiped dry between cuts.
