MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
- In the same pot, warm the milk. Remove from heat.
- In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
- Gradually mix in butter and warm milk. Chill.
- On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
- Cool crepe. Repeat until all of the crepe batter is used.
- Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
- For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
- Spread over the crepe cake.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FRUIT MILLE CREPE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, butter, sugar, salt, cream cheese, sugar, gelatin, heavy cream, strawberries, kiwis, bananas, powdered sugar
Provided by Saki Yamada
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together eggs, sugar and salt.
- Sift in flour and mix. Add melted butter and mix.
- Then gradually add the milk until no clumps remain.
- In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
- Repeat until all of the crepe batter is used. Cool crepes.
- Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
- Add whipped cream and mix well.
- Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
- Wrap cake in plastic. Refrigerate for 4 hours.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 3 grams, Protein 8 grams, Sugar 16 grams
CREAMSICLE CREPE CAKE
Provided by Food Network Kitchen
Time 1h30m
Yield 10 hours
Number Of Ingredients 19
Steps:
- Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
- Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
- Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
- Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
- Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.
More about "mille crepe cake with grapefruit cream and candied oranges recipes"
CITRUS MILLE CRêPE CAKE RECIPE WITH CANDIED CITRUS …
From kiyafries.com
Reviews 2Category Dessert + SweetsServings 8
- With a sharp paring knife, cut the stem and tip end off of the oranges and lemons, cutting through the pith (aka the white part) to expose the fruit on both ends. Perpendicular to the cut ends, make 4 evenly spaced slices all the way through the rind to divide the peel into quarters. Use your fingers to carefully peel the sections of rind and pith away from the fruit. On a cutting board, use the back of your knife to scrape some of the pith away from the rind (the less pith you leave, the sweeter the peel will be.) Then, slice the rind into strips. (I twisted some of my strips of peel to give them a curly shape!)
- In a small pan over low heat, melt the butter and cook until lightly browned. Pour into a heatproof dish and allow to cool slightly.
- In a medium bowl, whisk together the egg, egg yolks, cornstarch, sugar, and salt. Keep the whisk in the bowl and arrange the bowl on a slightly damp dish towel and set aside. (The damp towel will help keep the bowl from moving or sliding while you are whisking later.)
- Chill the bowl and beater of a stand mixer in the freezer for 15 minutes. Add the heavy cream and sugar to the chilled bowl and whip to stiff peaks with the chilled beater. Store the whipped cream, covered, in the refrigerator for up to 12 hours before using.
FRENCH MILLE CREPE CAKE RECIPE | SIDECHEF
From sidechef.com
5/5 (6)Total Time 1 hr 20 minsCuisine FrenchCalories 76 per serving
MILLE-CREPE CAKE | RICARDO
From ricardocuisine.com
5/5 (31)Calories 370 per servingCategory Desserts
CRèME BRûLéE MILLE CRêPE CAKE | CLEOBUTTERA
From cleobuttera.com
MATCHA MILLE CREPE CAKE 抹茶ミルクレープケーキ • …
From justonecookbook.com
MILLE CRêPE CAKE RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
HOW TO MAKE CANDIED GRAPEFRUIT RECIPE - TABLESPOON.COM
From tablespoon.com
STRAWBERRY CREAM MILLE CREPE CAKE RECIPE ON FOOD52
From food52.com
MILLE-CREPE TIRAMISU BIRTHDAY CAKE RECIPE - TASTING TABLE
From tastingtable.com
EGGNOG CREPE CAKE (MILLE CREPE CAKE RECIPE WITH EGGNOG PASTRY …
From lepetiteats.com
CHOCOLATE ORANGE CREPE CAKE | CANADIAN LIVING
From canadianliving.com
MATCHA MILLE CREPE CAKE RECIPE | SIDECHEF
From sidechef.com
MILLE CREPE CAKE | FOODTALK
From foodtalkdaily.com
CITRUS MILLE CRêPE CAKE RECIPE WITH CANDIED CITRUS PEEL - KIYAFRIES ...
From pinterest.com
MILLE CREPE CAKE WITH GRAPEFRUIT CREAM AND CANDIED ORANGES FOOD
From topnaturalrecipes.com
MILLE CREPE CAKE WITH GRAPEFRUIT CREAM AND CANDIED …
From pinterest.com
VANILLA MILLE CREPE CAKE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
You'll also love