Japan
Mille crepe cake
Twenty crepes, a lot of patience and one slice that shows every layer like tree rings.
390 minTime
10 gProtein each
mildSpice
A thousand layers, almost2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original419kcalsame
10 gproteinsame
1 gfibresame
390minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Whisk the maida, salt and 1/4 cup sugar. Whisk in the eggs, then 2 1/2 cups milk a little at a time. Stir in 4 tbsp melted butter. Strain through a sieve and rest 30 minutes.
- 2Make the pastry cream. Heat 2 cups milk until steaming. Whisk the yolks, 1/2 cup sugar and cornflour, then pour in the hot milk slowly while whisking. Return to the pan and cook on medium, whisking, until it bubbles and thickens, about 3 minutes.
- 3Off the heat, whisk in 2 tbsp butter and the vanilla. Press cling film onto the surface and chill at least 1 hour.
- 4Cook 20 thin crepes in a lightly buttered 20 cm non stick pan on medium, about 1 minute on the first side and 15 seconds on the second. Spread them out on trays to cool fully.
- 5Whip the cream to soft peaks. Whisk the chilled pastry cream until smooth, then fold in the whipped cream.
- 6Lay one crepe on a flat plate and spread a thin layer of cream to the edge. Repeat, ending with a crepe on top. Press gently to level.
- 7Cover and chill at least 4 hours or overnight. Slice with a sharp knife wiped clean between cuts.
Serve it like this
Stand a tall wedge on its side so the stripes show. Dust the top with a little powdered sugar and add a few berries.
