Mille crepe cake.
You can have Mille crepe cake using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mille crepe cake
- It’s 1/2 cup of warm water.
- It’s 1 cup of milk.
- You need 4 of large eggs.
- Prepare 4 tablespoon of unsalted butter melted, plus more to sauté.
- You need 1 cup of all purpose flour.
- You need 2 tablespoon of white sugar.
- Prepare 1/8 teaspoon of salt.
- It’s 1 cup of unsalted butter, softened at room temp.
- Prepare 355 ml of condensed milk.
- It’s 227 gm of cream cheese, softened at room temp.
- It’s 2 teaspoon of vanilla extract.
Mille crepe cake instructions
- To make crepes: In the bowl of a blender, add crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the blender with spatula if needed..
- Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with spatula to lightly coat. Once butter is hot, add about 3 tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan..
- Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden. Flip crepe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking..
- To make frosting: In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed 7 min. It should look whipped and lightened in color..
- Add softened cream cheese 1 tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake..
- Assembling the cake: Place first crepe layer onto serving platter and spread about 3 tbsp or 1 ice cream scoop of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream..
- Refrigerate cake for at least 6 hrs or until frosting has firmed up (can be made 2 days ahead) – it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries..
