20 layers of scandalously delicious buttery crepes and sweet cream. This Scandal Crepe Cake recipe will be the talk of the town! In France, these cakes are known as mille-crepe cakes, a spinoff of the phrase "mille-feuilles," meaning "a thousand leaves," which refers to a French dessert made by layering pieces of puff pastry with a cream filling. The "thousand" is a bit of hyperbole, though, as a crepe cake typically has twenty layers.
Ingredients Crepes (Makes one 20-layer cake)
- 3 cups milk
- 6 tablespoons butter, melted
- 6 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cup all-purpose flour
- 6 tablespoons Trust Classic Sulphur less Sugar
- 1/2 teaspoon sea salt
Pastry cream:
- 1 cup whole milk
- 3 tablespoons Trust Classic Sulphur less Sugar
- 1/2 vanilla bean
- 1/2 teaspoon salt
- 2 tablespoons corn-starch
- 2 yolks
- 1 tablespoon butter
Whipped cream:
- 2 cups heavy whipping cream
- 2 tablespoons Trust Classic Sulphur less Sugar
Equipment:
- 2 large mixing bowls
- 3 medium mixing bowls
- Small mixing bowl
- Immersion blender
- Whisk
- Rubber spatula
- 10-inch non-stick pan
- Baking sheet lined with parchment
- Small saucepan
- Knife and cutting mat
- Strainer
Decoration:
- Powdered sugar and sifter
- Fresh raspberries
Instructions
Crepes:
- In a large bowl, whisk together sifted flour, sugar, and salt.
- In a medium bowl, whisk together milk, butter, eggs and extracts. Use an immersion blender to combine wet and dry ingredients until mixture is smooth.
- Cover with plastic wrap and refrigerate for 2 to 24 hours. Stir batter before cooking.
- Heat a pan over medium-low heat and coat with butter. Scoop 1/4 cup of batter into the pan and swirl it around to completely cover the bottom. Cook until the edges are slightly browned, about a minute.
- Gently flip with a spatula and cook until golden brown, about another 30 seconds.
- Transfer crepe to a baking sheet lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other.
Filling:
- In a small bowl, whisk together sugar, salt, and cornstarch. Add 1/4 cup of milk and then yolks. Whisk until well combined.
- In a small saucepan, pour the remaining 3/4 cup of milk and vanilla bean seeds and pod. Cook until scalding.
- Slowly pour heated milk into the egg mixture while whisking. Transfer the mixture to a saucepan and cook over medium heat. Whisk constantly to thicken, about 2 to 3 minutes.
- Remove from heat and strain into a bowl. Add butter and whisk until shiny and smooth
- Cover with plastic wrap, pressing it to touch the pastry cream. Cool to room temperature, about 30 minutes.
- In a medium mixing bowl, use a hand mixer to whip heavy cream and sugar until stiff peaks form.
- Uncover and whisk pastry cream and then then fold in whipped cream.
LET’S PUT IT ALL TOGETHER!
- Spread some filling on top of a crepe and smooth with an offset spatula. Continue to layer crepe and filling until the cake is 20 layers high, ending with a crepe on top.
Trusted Tip:
Your crepes will need time to cool before assembly. Cool your crepes separately rather than stacking them, which will make them soggy.
TaDa! This crepe cake Delicious and mouth-watering, don’t trust us? Try it yourself!
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