I am so happy to share with you the recipe of this crepe cake I made for Thanksgiving. It was simply too good to be true! This time it is so good that I think I won’t miss Lady M anymore. Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.
Here is the link to the original recipe: http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.
6 tablespoons butter
3 cups milk
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Pastry Crème Filling:
1 tablespoon low gluten wheat flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.
Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.
Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.
Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).
1 1/2 杯低筋小麦粉
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。
在一隻小碗，加入雞蛋、 麵粉、 糖和生粉 ；打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌，大約 5 分鐘，直到變稠。
不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程，直到你有 20 张完美的薄餅。注：刚开始时您可能需要做幾张练练手。
用打蛋器打2.5 杯的奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的奶油里。
用另一张千层蛋糕皮覆蓋並重複这个过程，直到達到 20 層。
冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。