Mille Crepe Cake
by Jody Duits and Hannah Williams
for 8 servings
6 tablespoons butter
3 cups milk
1 ½ cups flour
⅔ cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping
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).
More like this
Mixed Berry Crepe Cones
Going Solo: 2 Crepe Crepe-Cakes
Berry Cheesecake Crepes
Caramel Banana Crepes
Rainbow Crepe Cake
Black & White Mille Crepe
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.