Recipes  

Mille-Crepe Cake

  • Preparation 45 MIN
    Cooking 25 MIN
    Chilling 3 H 30 MIN
  • Servings 1
  • Makes 12 to 14 servings
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Ingredients

White Chocolate Mascarpone Cream

Crepes

Preparation

White Chocolate Mascarpone Cream

  1. In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining 1 1/2 cups (375 ml) of cream and the lemon zest. Stir well.
  2. Cover and refrigerate for 3 hours or until the cream is cold.

Crepes

  1. Meanwhile, in a bowl, combine the flour, sugar and salt. Whisk in the eggs, 1 cup (250 ml) of the milk and the vanilla until smooth. Gradually whisk in the remaining 1 1/4 cups (310 ml) of milk.
  2. In an 8-inch (20 cm) non-stick skillet brushed with butter, over medium heat, cook the crepes, one at a time, using about 1/4 cup (60 ml) of batter per crepe. Cook until golden brown on each side. Place the crepes on a baking sheet lined with parchment paper as you go. You should have enough batter for about 16 crepes. Cover with plastic wrap and let cool.

Assembly

  1. Beat the white chocolate mixture and the mascarpone with an electric mixer until stiff peaks form.
  2. On a serving platter, place 1 crepe. Using a spatula, spread the crepe with 1/3 cup (75 ml) of the white chocolate mascarpone cream. Cover with another crepe and spread with 1/3 cup (75 ml) of the cream. Repeat the sequence with the remaining ingredients to create 12 to 14 layers of crepes. Refrigerate for 30 minutes before serving.
  3. When ready to serve, dust the cake with icing sugar. Delicious served with raspberry coulis. The mille-crepe cake will keep for 1 day in the refrigerator.

Note

Using two skillets to prepare the crepes will cut down on your preparation time. The crepes can be made the day before assembling the cake.

Good with...

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/14 of the recipe

Content % Daily Value
Calories 370  
Total Fat 28 g  
Saturated Fat 17 g  
Sodium (salt) 120 mg  
Carbohydrates 24 g  
Fibre 0 g  
Protein 7 g