Mille-Crepe Cake

Preparation

• White Chocolate Mascarpone Cream

  • In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining 1 1/2 cups (375 ml) of cream and the lemon zest. Stir well.
  • Cover and refrigerate for 3 hours or until the cream is cold.

• Crepes

  • Meanwhile, in a bowl, combine the flour, sugar and salt. Whisk in the eggs, 1 cup (250 ml) of the milk and the vanilla until smooth. Gradually whisk in the remaining 1 1/4 cups (310 ml) of milk.
  • In an 8-inch (20 cm) non-stick skillet brushed with butter, over medium heat, cook the crepes, one at a time, using about 1/4 cup (60 ml) of batter per crepe. Cook until golden brown on each side. Place the crepes on a baking sheet lined with parchment paper as you go. You should have enough batter for about 16 crepes. Cover with plastic wrap and let cool.

• Assembly

  • Beat the white chocolate mixture and the mascarpone with an electric mixer until stiff peaks form.
  • On a serving platter, place 1 crepe. Using a spatula, spread the crepe with 1/3 cup (75 ml) of the white chocolate mascarpone cream. Cover with another crepe and spread with 1/3 cup (75 ml) of the cream. Repeat the sequence with the remaining ingredients to create 12 to 14 layers of crepes. Refrigerate for 30 minutes before serving.
  • When ready to serve, dust the cake with icing sugar. Delicious served with raspberry coulis. The mille-crepe cake will keep for 1 day in the refrigerator.