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: 6 oz (170 g) white chocolate, chopped; 2 cups (500 ml) 35% cream; 1/2 lemon, zest finely grated; 1 cup (250 g) mascarpone; 1 1/2 cups (210 g) unbleached all-purpose flour; 3 tbsp (40 g) sugar; 1/4 tsp salt; 3 eggs; 2 1/4 cups (560 ml) milk; 1/2 tsp (2.5 ml) vanilla extract; Icing sugar, to taste

5 stars (31) Rate this recipe

Preparation 45 MIN

Cooking 25 MIN

Chilling 3 H 30 MIN
Servings 1
Makes 12 to 14 servings

Ingredients
Preparation

Ingredients

White Chocolate Mascarpone Cream

6 oz (170 g) white chocolate, chopped
2 cups (500 ml) 35% cream
1/2 lemon, zest finely grated
1 cup (250 g) mascarpone

Crepes

1 1/2 cups (210 g) unbleached all-purpose flour
3 tbsp (40 g) sugar
1/4 tsp salt
3 eggs
2 1/4 cups (560 ml) milk
1/2 tsp (2.5 ml) vanilla extract
Icing sugar, to taste

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.

Note

Using two skillets to prepare the crepes will cut down on your preparation time. The crepes can be made the day before assembling the cake.

Good with...

Raspberry Sauce

5 min

To help you with this recipe

The Rock 10" Crepe Pan

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

54.99 $

SHOP NOW