It's always expensive to buy Mille Crêpes so I decided to experiment on my own. Coincidentally I found the link shared by others and so here's my version. This was my first try but it was successful!! *hurray*
I added hazelnut flavor (hazelnut meal) to the whipping cream. You may even do a plain vanilla flavor crêpes to replace the Matcha flavor crêpes if you're not a fan of it.
Recipe serves 8
For the crêpes:
240g cup low protein flour
4 large eggs
50g unsalted butter, melted
2 tablespoons Matcha powder (10g)
90g caster sugar
A pinch of salt
Vegetable oil (for
For the cream:
600ml heavy cream, whipped
80g caster sugar
5 tablespoons Hazelnut meal (optional)
Few drops of vanilla essence
Matcha powder (to sieve onto the surface)
Method (For the crêpes):
1. Combine the low protein flour, caster sugar and salt until well mixed.
2. Add in the eggs, blend into the mixture.
3. While whisking the eggs into the mixture, add in the milk, 1/3 of the amount each time.
4. Melt the butter and add into the batter. Stir gently until smooth.
5. Filter again the batter with a sieve. Then cover with plastic wrap and refrigerate for an hour.
6. Place a nonstick or crepe pan over medium heat. Using a silicone brush, coat the pan with a little butter. I use my Happy Call Pan to ease the flipping over of the crepe.
7. Pour in some batter into the pan using a ladle. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer.
8. Cook about 20 seconds, then turn the crêpe over and cook for another 8-10 seconds. Remove the crêpe to cool down.
9. Continue cooking the rest of the crêpes until batter finished. If you use a 26cm diameter pan, you may yield approximately 21 pcs of crêpes. Align and stack up the crêpes while they're warm, and cover with a piece of clean cloth and wait for them to cool down.
2. Whisk until it thickens and almost stiff.
3. Add in the hazelnut meal, then stir until complete incorporated. (optional)
4. Cool and refrigerate.
Method (To assemble the crêpes):
*As I'm using the Happy Call Pan, the batter yielded about 18 pcs of crêpes.
1. Separate the crêpes one by one after completely cool down. Stack and align them, then trim the stack per your desired size.
2. Lay a piece of crêpes on a cake plate. Using an icing spatula, completely cover with a thin layer of the cream. Cover with another piece of crêpe and repeat to complete the stack. Mine is 18 layers in total.
3. Chill for at least 3 hours. Sieve the Matcha powder onto the surface, cut and serve cold.
Original recipe from Amandatastes.com 文字版菜谱（取自曼食曼语）
*You may find the link to her tutorial in Youtube for better guidance*