Mille Crepe Cake Recipe By Tasty Recipes

MILLE CREPE CAKE RECIPE BY TASTY

Steps:

• 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).
• Enjoy!

RAINBOW CREPE CAKE RECIPE BY TASTY

Steps:

• In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
• Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
• On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
• Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
• Cover the crepe cake in whipped cream, so that it's fully white on the outside.
• Slice, and serve.
• Enjoy!

BLACK & WHITE MILLE CREPE RECIPE BY TASTY

Steps:

• Have all ingredients at room temperature. Whisk together eggs, milk, and water.
• Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
• Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
• Sift cocoa powder into one bowl and whisk together.
• Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
• Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
• Layer crepes, spreading a thin layer of whipped topping between each layer.
• Dust with powdered sugar. Chill if not serving immediately.
• Enjoy!

FRUIT MILLE CREPE RECIPE BY TASTY

Steps:

• Whisk together eggs, sugar and salt.
• Sift in flour and mix. Add melted butter and mix.
• Then gradually add the milk until no clumps remain.
• In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
• Repeat until all of the crepe batter is used. Cool crepes.
• Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
• Add whipped cream and mix well.
• Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
• Wrap cake in plastic. Refrigerate for 4 hours.
• Top with sifted powdered sugar (optional).
• Enjoy!

TROPICAL CREPE CAKE RECIPE BY TASTY

Steps:

• Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
• Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
• Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2-3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15-20 minutes.
• Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
• To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
• Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
• Slice and serve.
• Enjoy!