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.
MILLE
CREPE WITH VANILLA CREAM CUSTARD
Adapted from Masam Manis
CREPE
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.
Adapted from Masam Manis
CREPE
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.
