Crepe Mille Cake

French Crepe is always delicious. A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America. In France, crêpes are traditionally served with sweet or savory filling. The most popular crepes is the crepes Suzette that you can order in a fine dining restaurant.

Normally when we have guests for dinner, we will serve some home baked pastry. when I am do not have time to prepare a baked pastry, I will normally serve crepes Suzette to my guests. They love it every time.

Today I am going to share with you a crepe mille recipes where you don't even need an oven for it. Crepe mille is a cake that made of many crepes layer. It is guarantee a delicious dessert.

To make a diameter 15cm crepe mille. You can use a diameter 15cm non stick pan. You will have a nice & tall crepe cake. But I am using my normal 28cm non stick pan, therefore, it is not "tall" enough. Nonetheless, it still taste good. Don't restrict yourself by all the "rules" of the recipes. Improvise if you need too. Enjoy the processes & you will fall in love with cooking.
Crepes:
90g low protein flour/cake flour
30g sugar
Pinch of salt
15g melted butter
90g eggs
270g full cream milk

Method:

1. Mix the flour+ sugar + salt in a bowl & make a well in the middle.
   
2. In the egg, mix with a whisk. Mix until all the flour come together.
   
3. Slowly add in the oil continuously. Mix until all the all the material come together.
4. Add in the milk slowly & continue mixing.
   
5. Filter the batter mixture to ensure smooth texture.
6. Lightly mix the batter every time before fry if the flour starts sinking at the bottom.

Pan fry the crepe:

1. A little butter melt in the pan. Not too much. You need just enough to cover the pan.
2. Scoop 30cc of batter & pour into the pan. Quickly spread the pan to make sure all the batter fill up the pan base. (30cc for a 15cm pan), you will need more if your pan is bigger.
3. Use small medium fire. Don't burn the crepe. Lift up your pan if it is too hot.
4. When you can see bubble on the surface & a thin layer start forming, it is time to flip the crepe over & cook the other side. Total cooking time is about 1-2 min depends how thin your crepe is.
   
5. Use a spatula, lightly scrap over the crepe edges, flip it over. Well, I use my hand. But my hubby can flip the crepes like a chef. Practice make perfect I guess.

Assemble the crepe with chocolate cream.
130g cream
130g melted chocolate (cool)

Lightly whip the cream until soft peak.
Mix in the cooled melted chocolate.

Assemble it : 1 layer of crepe , 1 layer of chocolate cream, 1 layer of crepe, l layer of cream..etc
You can also sandwich some chocolate chips between the layers if you like.