Mille Crepe Pasta I Arda's Kitchen
Mille Crepe Cake
Ingredients:
For the crepe dough:
3 cups (1/2 cup) of flour (310g)
1 liter of milk (1/2 cup) of granulated sugar (180g)
1 teaspoon of vanilla extract (1 pinch of salt)
2-3 tablespoons of sunflower oil (4 eggs)
3 tablespoons of melted butter (for greasing the pan)
For the chocolate cream:
400 ml cream (1/2 cup) of powdered sugar (90g)
2 cups (2/2 cup) of cocoa powder (65g)
200 g of fresh cheese (200 g)
For the ganache:
250 g dark chocolate (250 ml)
250 ml cream (1-1.5 tablespoons butter)
Instructions:
For the crepe dough:
In a mixing bowl, add the flour, milk, granulated sugar, vanilla extract, eggs, salt, and sunflower oil and mix well with a whisk.
Place your crepe pan on the stove and set the heat to medium-low.
Brush the pan with melted butter and spread it evenly using a paper towel.
Pour the crepe batter into the pan using a ladle and spread it evenly.
NOTE: The key here is to make your crepe batter very thin!
Cook your crepe for about 2 minutes, or until it's no longer translucent, then flip and cook for another 30 seconds.
Then remove it to your counter.
For the chocolate cream:
In a mixing bowl, add the cream and begin whisking.
Add the powdered sugar and cocoa powder and continue whisking.
Then add the fresh cheese and whisk again.
For the ganache:
Place the chocolate in a mixing bowl and melt over a double boiler.
Stir in the melted chocolate with a spatula. Remove from the heat once it's completely melted.
Then add the cream and mix well with a spatula.
Add the butter and continue mixing.
To combine:
Line a baking sheet or a flat plate with baking paper.
NOTE: To ensure the edges and dimensions of your crepes are even, you can trim and trim the edges using a cutter.
Then, place the first layer of crepes and spread a thin layer of the prepared chocolate cream on top.
Place another crepe on top and spread another layer of cream.
Continue this process until all the crepes are used.
Do not spread the cream on the top layer. Refrigerate for 10-15 minutes.
Then, drizzle the ganache over the crepe cake, covering it completely. Refrigerate for 1 hour to cool.
Slice and serve.
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