MILLE-CREPE TIRAMISU CAKE RECIPE - (4.1/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- CREPES: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you'll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on the baking sheet until completely chilled, at least 2 hours or overnight. TIRAMISU FILLING: In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioners' sugar. Add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined. ASSEMBLY: Remove the crepes from the refrigerator. Add 1 crepe to the bottom of an 8-inch springform pan so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Remove the cake from the refrigerator, undo the springform pan and set set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
TIRAMISU CREPES
Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.
Nutrition Facts : Calories 413 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 209mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 8g protein.
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THE BEST TIRAMISU CREPE CAKE - MOMSDISH
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4.8/5 Total Time 1 hrCategory Cake, DessertCalories 522 per serving
- In a mixing bowl, combine cream cheese, condesed milk and espresso. Whisk until the mixture is smooth and creamy.
- Add heavy whipping cream and whisk until the cream is fluffy. Keep an eye on the mixture as it mixes since iit can turn lumpy. Set aside 2 cups of cream for frosting the outside of the cake. I suggest refrigerating it in a sealed container.
- Use a springform pan as a mold. Place a piece of plastic wrap on the bottom. Start with a crepe, spread cream and follow with a dusting of cocoa powder. Repeat until you run out of cream and crepes.
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4.4/5 (17)Category Dessert
- If you’ve never made crepes before, I strongly recommend reviewing my How to Make Crepes tutorial post, which includes plenty of helpful success tips and a video tutorial.
- Melt 6 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day. This time in the refrigerator is imperative because it gives the flour a chance to become fully hydrated.
- Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick. Yields about 28 crepes.
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- Make the crepe batter: place all the ingredients into a food blender and whizz until you have a smooth, lump-free batter. Alternatively, you can also whisk it by hand.
- Heat the pan over a medium heat. Brush the pan with a little oil or melted butter. Using a ladle or ¼ measuring cup, pour the batter onto the pan and swirl it around, to cover the bottom of the pan evenly.
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- You can decorate the cake with just a dusting of cocoa powder over the top, or whip some extra double cream and icing sugar and use that as a topping, along with the dusting of cocoa powder.
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