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Wednesday, 17 October 2012

Mille Crepe With Vanilla Cream Custard

When I first came across this Mille Crepe in the website, I think it is really amazing and cool.  The crepes (to me I usually called it pancake) can be assembled up to become a cake itself. 

Though I have not really eaten this Mille Crepes before though alot of people has been raving how delicious it was.  So I got to try it out.  

Adapted from Masam Manis

140g   Cake flour
20g     Corn flour
80g     Caster sugar
500g   Milk
30g     Butter
4         Egg yolks
1Tsp   Vanilla Essence
Pinch of Salt

1. Combine cake flour and corn flour in a bowl.
2. Add in 1/2 of quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Pour #3 into #2 bit by bit whilst whisking.
5. Add in melted butter and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes before using the batter.
8. Heat a non-stick frying pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low .
10. Melt 1 tbsp butter in the heated frying pan and wipe off excess with a kitchen tissue.
11. Using a ladle, spread pancake batter thinly onto the frying pan.
12. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
13. Place pancake on a clean flat plate. Repeat process with remaining batter. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool.

Vanilla Cream Filling
200ml whip cream
450ml milk
2 tbs flour
85g sugar
1 1/2 tbs cornstarch
4 egg yolks
2 tbs butter/margarine
vanilla essence

How-to (crepe)
1. Sift flour+baking powder together. melt butter and put aside.
2. In a separate bowl, mix eggs + 250ml milk + sugar well. add the flour mixture and amix well 

    until combined. add in vanilla and the rest of the milk,  combine.
3. Add in melted butter and mix again. cover and let the batter rest inside the fridge for   
    30 minutes- 2 hours.
4. Heat a nonstick pan and slightly oil the surface. wipe any excess oil. pour in a ladle full of your 

     crepe batter and spread evenly as thin as possible. cook for 30 seconds and flip the crepe upside 
     down and wait for 10 secs. remove your crepe from the pan and cover with a cling wrap to 
     keep it moist.
5. Repeat  until you finish all the batter. you should get around 20 crepes. put the crepes aside to 

    let them cool down.

How- to (filling)
1. make the custard.
   -using a heatproof bowl, heat milk in the microwave for 3 minutes. sift in cornstarch and flour, 

   add in sugar and quickly whisk well to avoid lumps . add the egg yolks gradually and combine. 
   Put back the bowl of mixture into the microwave and reheat until it gets bubbly. take out and 
   whisk the batter and reheat again. repeat this 3 times for a total of 5 minutes. take out the bowl, 
   and add in butter and vanilla and mix well. leave it to cool .
2. In another bowl, beat cream at medium speed until cream starts to thicken, continue to beat 

     until you get a soft peak.  Fold in the cream into the cooled custard until well combined.

Assembling the cake
lay one crepe on a cake base / flat plate and spread the custard filling evenly on the surface. (not to thick) cover the filling with another crepe and repeat until you have used all the crepe. put your cake in the fridge for 3-5 hours to let it set and serve it cool. 

Though it was not 'beautifully done', I just console myself, it is alright.  At least I have done it.  hee...hee....

It is quite tiring doing this Mille Crepes........... I can sleep soundly tonite. 


  1. no wonder it's been rather quiet at your end, mel.. so not like you. now i know, you've been baking up a storm!!! ^^ i loooove mille crepe! but there's no way i will do it at home ~ too much work ~ the crepes/pancakes alone will kill me ^^|| your mille crepe cake is exactly how it looks like at the shops ^^ you did a wonderful job! ^^

    1. Hi Hui,
      Reading your comment just made me giggling here by myself! It is quite tiring and alot of work to complete this Crepes Cake. Just wanted to try and see how it taste. You can make this too, by wrapping the cream in one crepes (spoon one big spoonful cream onto one crepe and fold it up (like folding the springroll, easy right). No need to stack up layer and layer and you can still enjoy crepes cake!

  2. Hi Mel, your crepe cake look perfect to me. Well done, it sure look mouth watering.
    Lot of work and tiring frying the pancake but worth the hard work.

    I suppose to make the mango version but keep delaying,LOL I did a tiramisu version last year, which it's my favorite flavor.

    Have a nice week ahead.

    1. Hello Amelia
      Yes alot of work to complete this crepe cakes! Just trying to have some fun in the kitchen! Thanks for your sweet compliments. I went in to your blog but I can't find your tiramisu version. Thought I could get a peep in there.

    2. Hi Mel, my tiramisu crepe is under my daughter's birthday posting " Who's coming for dinner....?" dated 18th Dec 2011.

      The best flavor for crepe cake is mango, tiramisu, cappuccino and chocolate.
      Outside selling RM8.90 for a small slice, the whole cake cost around RM70 onwards depend on flavor.

    3. Oh yeap I found it. Mmmm......yours look very delicious with...what is cream cheese tiramisu powder? I never heard of it. I think yours seems to be more delicious than mine. I been clicking back and forth looking at your tiramisu crepe... beautiful.

    4. Hi Mel, cream cheese tiramisu powder is an instant mix and it won't melt easily. Perfect for crepe cake. You can get from Bake Well in Larkin (next to Bank Rakyat, look for Annie)The only shop selling this instant mix, the taste is excellent.

      Thanks for your compliments re my crepe cake.
      Have a nice week ahead.

  3. Oh, Mel, this has been in my list as long as I started my blog, hahaha! Bravo bravo! You know, last year when I went back to Malaysia, this was in my list to try but most of us got sick for the entire trip & so I had missed that! My fav choice is the classic vanilla flavour, which is the one that you've made! So how was the taste, do you like it?

    1. Hi Jessie
      I heard that this crepes selling a slice cost about RM10 or more and depending on the flavours too. What I like this crepe cakes is the vanilla cream custard filling. Yummy lor....You got to gear up yourself first to make this

  4. 给你多多掌声鼓励、鼓励~↖(^ω^)↗

    1. Hello Qi Qi
      "Sieh Sieh" for your compliments..... You are good in your baking so I believe this just nothing to compare of.

  5. Oh... crepe cake! When we were in Malacca few years ago, we were recommended to try this out at Nadeje Patisserie Cafe. Not bad but I could imagine the effort put in. Can't believe you took up the challenge and make this at home.

    Have a good sleep tonight, Mel!

  6. DEFINITELY going to give this a try. It looks, and sounds, amazing.

  7. i made this once but don't think will make this again, like you said is tiring to make this, hehehe..

  8. Mel, Mel, Mel, what do you mean "not beautifully done"? It's perfect! My God, you so rajin make this layer by layer. I have been longing to eat this cake. Never tried it before. But I thinks I will just wait for you to make for me lah hee..hee..hee..

  9. Oh my! What a gorgeous thing!!! I can just imagine how soft in the center and crispy on the edges this is...YUM!!!

  10. Hi Mel,
    Wow! Your Millie crepe is so nicely done. I like vanilla creAm too. A big clap for you for such a nice creation..:)

  11. It's neatly done and looks delicious. I never try this before, but saw few bloggers had been successfully done it. I guess I don't have courage to do it, seems that it need lot of patient and skill to do it :)