Mille crepe ミルクレープ
Japanese Mille Crepe is a crepe layered sweets filled with custard or fresh cream. The name come from "mille" 1000 in French. Many layered of crepe cake.
- Prep time
- 1 hr 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- 375 ml milk
- 150 g plain flour
- 2 tbs sugar
- a pinch of salt
- 30 g unsalted butter (melted)
- 250 ml fresh cream
- 20 g sugar
- 1 punnet of strawberries
- 2 kiwis
- 1 banana
Instructions
- 1
Whisk the eggs in a large bowl.
- 2
Add milk to the large bowl and combine.
- 3
Sift in the flour,sugar and salt.
- 4
Add melted butter and mix together.
- 5
Strain the mixture and refrigerate for at least one hour.
- 6
After one hour, heat a frying pan or crepe skillet over low heat to medium heat and pour 1 ladle(I used ⅓ cup) of the mixture and spread thinly and evenly to make paper-thin crepes.
- 7
When bubbles appear, turn it over and fry it briefly. The turned side should be golden brown.
- 8
Repeat the process until all the mixture is used.
- 9
Place the crepes on a sheet of parchment paper and cover to allow each crepe to cool before stacking with fillings.
- 10
Prepare the toppings you wish to use. Cut the fruit and whip the fresh cream with sugar till soft peaks form.
- 11
Spread the whipped cream using a n offset spatula on one crepe and place fruit pieces. Stack the next crepe and spread cream over and repeat the process.
- 12
Cover with plastic wrap and refrigerate for at least an hour.
- 13
Top with more fruit to serve.