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OT: Mille Crepe Cakes are awesome (for your Valentines Day consideration...)

Sweet100s
Sweet100s Posts: 553
edited February 2016 in EggHead Forum
For those of you looking to create something different to celebrate Valentines day (next Sunday - Tick Tock!), consider a mille crepe cake...

Discovered crepe cakes a couple years back in New York City.  After 6 hours walking through the Metropolitan Museum of Art, decided to check out Lady M Confections. 
$8 per slice.  $85 per whole cake

First reaction:  
Wow.  Consuming a "normal" cake will seem like a waste of calories from here forward.
Mille Crepe cakes are slices of light, fluffy, creamy heaven. 

In essence, crepe cakes are simply

1) Crepes 
2) Filling (pastry cream, or a mousse would be great too) 
3) Something to make the top layer pretty.  Like:
- Carmelized sugar like on creme brulee
- Dusting of powerdered sugar
- Dollop of jam or chocolate 

That's it!

Pics of the End Result 

== First slice I had at Lady M's. Chocolate Mille Crepe Cake

(apologies for the fork...)


== Other Crepe Cakes from Google images



== Mine!  The two I made for New Year's.

Pistachio Mille Crepe Cake with Ligonberry jam topping (courtesy of Ikea)


Vanilla Mille Crepe Cake with Powdered Sugar and Ligonberry topping 



===  Crepes

Now for the hard part.  Crepes.  Never tried to make crepes before.  

Next time I see 3 YouTube How-To videos that all start with, "This is easier than you think..."
I'll just back away slowly.   Figuring out this technique had me muttering under my breath for at least 30 minutes.

2 challenges to overcome:  

1) Finding a good recipe.

First recipe I tried was from Canyon Ranch.  OK but not great. Separated during the overnight batter rest.

Second recipe I tried was from Dorie Greenspan's book at Barnes & Noble. SO much better than the Canyon Ranch recipe.  It figures - Dorie Greenspan is such a master at desserts.

Recipe is similar to the one linked from this page.  I did not add any citrus zest or alcohol. Didn't want any extra flavors interfering with the pistachio cream and vanilla cream.  However, I'd suggest tracking down Dorie Greenspan's book at a Barnes & Noble to get that recipe.   

http://www.eatlivetravelwrite.com/2014/02/french-fridays-with-dorie-butter-and-rum-crepes/


2) Mastering the technique of making crepes

These were my first 6 crepes.  Gah!  Bottom right was the only good one. 




===  Pastry cream and Cake assembly 

The easy part is making the pastry cream.  The fun part is assembling the cake.

I used the pastry cream recipe from  AllRecipes.com because it was the most reviewed.
http://allrecipes.com/recipe/76043/pastry-cream/

Pastry Cream  5 stars, 322 reviews


Cake assembly.  Remember to save your prettiest crepe for the top layer. 

I used 20 crepes of 6" crepes per cake.


--------- Chill for at least 8 hours


If you eat it right away, it's just as delicious but the cream doesn't stay put as well.


Chilled at least 8 hours, it's perfect. 

I became carried away with the assembly and forgot to leave the top crepe "blank" on the Pistachio cream mille crepe cake.   My intention was to sugar-singe (like creme brulee) the top of that one.  

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