Mille Feuille Cake with Easy-to-Roll Crepes

Name: Mille Feuille Cake with Easy-to-Roll Crepes
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Cake flour; 2 large Egg; 20 to 25 grams Granulated sugar; 200 grams Milk; 30 grams Heavy cream; 10 grams Butter

cookpad.japan @cookpad_jp

One of my friends on Cookpad ("weeeek") said that I didn't have a crepe recipe uploaded! That was my motivation for uploading this.

Adjust the amount of granulated sugar to taste. (We usually add 25 g.)
I usually let the Step 7 batter rest for half a day.
Be sure to mix the batter up again just before you cook it. For about 8. Recipe by ko-ko

One of my friends on Cookpad ("weeeek") said that I didn't have a crepe recipe uploaded! That was my motivation for uploading this.

cookpad.japan @cookpad_jp

One of my friends on Cookpad ("weeeek") said that I didn't have a crepe recipe uploaded! That was my motivation for uploading this.

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Ingredients

8 servings

100 gramsCake flour
2 largeEgg
20to 25 grams Granulated sugar
200 gramsMilk
30 gramsHeavy cream
10 gramsButter

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Steps

1

Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl.
2

Make a well in the center of the flour, and break the eggs into it.
3

Add the granulated sugar too, and mix well with a whisk.
4

Add the milk little by little as you keep mixing.
5

Add the cream and melted butter, and mix in.
6

Strain it through a sieve. (Be sure to do this.)
7

Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.)
8

Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil.
9

Mix up the batter again just before you start cooking it.
10

Heat the frying pan over medium heat, and add about 2 ladles of batter.
11

When it has browned, flip it over using a palette knife.
12

To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together.
13

Spread whipped cream between the crepes.
14

It's hard to cut, so I recommend freezing them halfway and slicing.
15

To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.)
16

Fold the crepe over, and roll it up.
17

Done!
18

You can wrap the rolled crepe individually in cellophane, and gift them.