Yumeiro Patissieres Mille Crepe

Summary

Ingredients

• 225 grams flour
• 10 g suar
• 3 egg (s)
• 510 ml milk
• 30 g butter, melt
• 1 pinch (s) salt
• some vanilla sugar

For the filling: (Custard Cream)

• 165 ml milk
• some vanilla sugar
• 40 grams sugar
• 10 g cornstarch
• 10 grams flour
• 2 egg yolks

For the filling: (whipped cream)

• 165 ml cream
• 20 g suar
• some vanilla sugar
• 1 bowl strawberries or other fruit

Print Recipe Pin Recipe

Instructions

1. Sift the flour, sugar and salt into a bowl and stir all the ingredients together. Put the milk and eggs in a second bowl and gradually add the flour, sugar and salt from the other bowl and stir well. Then add the melted butter and vanilla sugar and mix well again.
2. Bake the crepes well on both sides using a crepemaker or a 20 cm pan over medium heat and stack them on a wire rack.
3. For the custard cream, mix the milk, vanilla sugar and 1/3 of the sugar together in a saucepan and cook over medium heat until the sugar has melted. In a bowl, add the egg yolks and the rest of the sugar and mix them together. Then add the flour and cornstarch to the bowl with the egg yolk and mix everything together.
4. Stir in 1/4 of the warmed milk and then add everything from the bowl to the saucepan with the remaining milk and cook over medium heat until air bubbles appear. Then remove from the hotplate and place in an ice-cold bowl. So that the cream does not get any skin, simply put a piece of cling film on the cream and let it cool down.
5. Prepare 2 bowls for the whipped cream, one must fit in the other. Put ice cubes in the larger bowl to cool the small bowl. Put the cream, vanilla sugar, and sugar in the small bowl and beat until the whipped cream is firm enough. No water should get into the cream from the lower bowl !!!
6. Carefully stir the cold custard cream with the whipped cream (only when the custard cream has cooled completely! This can take different lengths of time depending on the room temperature).
7. For the mille crepe, place the first crepe on a cake plate and spread some cream on the crepe. Then put the 2nd crepe on top and coat with the cream again. If necessary, strawberries or other fruit can be spread on top of the third layer from below and from above.
8. Always put on a crepe at the end, do not finish with the cream. To be able to cut the mille crepe better, it should be placed in the refrigerator for 1 hour.