Mille Crepe Cake
A delicate and impressive cake made up of layers upon layers of paper-thin crepes and velvety ganache. With each slice, you get the perfect balance of tender crepes and creamy filling, making it a favorite among dessert enthusiasts.
Instructions
- 1
Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
- 2
In the same pot, warm the milk. Remove from heat.
- 3
In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
- 4
Gradually mix in butter and warm milk. Chill.
- 5
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.
- 6
Cool crepe. Repeat until all of the crepe batter is used.
- 7
Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
- 8
For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
- 9
Spread over the crepe cake.
- 10
Top with sifted powdered sugar (optional).
- 11
Enjoy!
Recipe from tasty.co
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Ingredients (12)
- •6 tablespoons butter
- •3 cups milk
- •6 eggs
- •1 ½ cups flour
- •⅔ cup cocoa powder
- •7 tablespoons sugar
- •4 cups whipped cream
- •1 cup heavy cream
- •4 tablespoons sugar
- •6 oz chocolate
- •1 tablespoon butter
- •¼ cup powdered sugar, optional for topping