The softness of crêpe and the richness of the cream filling is what people love about Mille Crêpe Cake and it’s not hard to make by yourself. The batter for the crepe in this recipe doesn’t contain butter so the cake won’t become hard after refrigerating. Caramel cream made with Mitte Caramel flavoured syrup that adds delicious caramel flavour and fragrance to the cream easily. Using gelatine in the filling makes the crepe cake stay in shape longer and easier to cut into pieces.
Put egg, whipping cream, milk, vanilla extract, and salt, into a bowl, whisk to combine.
Put icing sugar into a bowl and whisk to combine.
Sift the flour into the bowl, whisk to combine.
Pass the mixture through a sieve into another bowl.
You will get smooth batter.
Place 10-inch nonstick skillet over medium-low heat. Lightly coat with butter. Gently stir the crêpe batter, then pour the batter into the skillet.
Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown.
Flip the crêpe over using a spatula. Cook on the other side until golden-brown, about 30 seconds,
then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used. Let the crêpes cool before filling it.
CARAMEL FLAVOURED WHIPPED CREAM FILLING
Bloom the gelatine sheets in iced cold water for at least 5 minutes.
Put the Mite Caramel flavoured syrup into a microwavable bowl, and heat until almost boil.
Remove the gelatine sheets from water, squeeze lightly to remove excess water.
Put into hot mixture and stir until melt.
Put 80ml of whipping cream into the hot mixture until stir to combine.
Pour the mixture back into the whipping cream bowl, stir to combine.
Refrigerate for 30 minutes before using.
Pour the icing sugar into the bowl, and whip until soft peaks formed.
Place a 9 inch round cake ring on a sheet pan.
Add 1 crêpe to the cake ring, spread the Caramel flavoured whipped cream filling over the crêpe.
Repeat with the filling and 14-16 more crêpes.
Leaving the top of the last crêpe plain.
Leaving the cake in the cake ring, cover with plastic wrap, chill the cake in the refrigerator for at least 2 hours or overnight.
ทำ Caramel flavoured sauce
CARAMEL FLAVOURED SAUCE
Put the Mite Caramel flavoured syrup into a small saucepan, and bring to boil over low heat for 7 minutes.
Remove from the heat and put the butter and salt into the bowl.
Stir to combine.
Let the Caramel flavoured sauce cool before using.
Cut the cake into pieces and drizzle with Caramel flavoured sauce before serving