Mille Crepe Cake

Name: Mille Crepe Cake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 to 14 servings
Ingredients: white chocolate; 35% cream; lemon; mascarpone cheese; unbleached all-purpose flour; sugar; baking powder; salt; eggs; milk; vanilla extract; icing sugar

5 stars (25) Rate this recipe

Preparation: 45 MIN
Cooking: 25 MIN
Refrigerate: 3 H 30 MIN
Output: 12 to 14 servings

Ingredients
Preparation

Nutrition Facts

For 1/14 of the recipe

Teneur	% valeur quotidienne
Calories 370
Total Fat 28 g
Saturated Fat 17 g
Sodium (salt) 120 mg
Carbohydrates 24 g
Fibre 0 g
Protein 7 g

About nutrition facts

Reference

RICARDO Magazine

SPRING 2016

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 cream (1 1/2 cups/375 ml) and the lemon zest. Stir well.
Cover and refrigerate for about 3 hours or until the cream is cold.

Crepes

Meanwhile, in a bowl, combine the flour, sugar, baking powder and salt. Add the eggs, 1 cup (250 ml) of the milk and the vanilla. Stir with a whisk until smooth. Gradually stir in the remaining milk (1 1/4 cups/310 ml).
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 both sides. Place the crepes on a baking sheet lined with parchment paper as you go, until you have 16 crepes. Cover with plastic wrap and let cool completely.

Assembly

Beat the white chocolate mixture and mascarpone with an electric mixer until stiff peaks form.
On a serving plate, place 1 crepe. With a spatula, spread the crepe with 1/3 cup of the white chocolate mascarpone cream. Cover with another crepe and spread with 1/3 cup of the cream. Repeat the sequence with the remaining ingredients to create 12 to 14 layers of crepes, using a crepe as the top layer. Refrigerate for 30 minutes before serving.
When ready to serve, dust with icing sugar. Serve with Raspberry Sauce (see recipe). The Mille Crepe Cake will keep for 1 day in the refrigerator.

Note

Using two skillets to prepare the crepes will cut down on your preparation time.

The crepes may be made the day before assembling the cake.

Good with...

Raspberry Sauce
- Preparation time: 5 min
- Total: 5 min

Comments

LEE FONG T.

July 18th, 2016

will definitely give it a try
Kathy B.

5 stars July 17th, 2016

So easy to do and so absolutely delicious. My family loved it. First time making it but not last. Thank you Ricardo Kathy