Pandan crepe cake

by | Sep 11, 2021 | Baking, Recipes

Pandan Crêpe Cake

0 comments

Crepe cake, also known as gâteau de crêpe or mille crêpe, is comprised of thin layers of crepe sandwiched between pastry cream. Crepes—from the Latin word crispus, meaning curled—are sold in just about any French restaurant and street kiosks around the world. They are simple to make with only a few common ingredients including flour, eggs, milk, butter, and a pinch of salt.
Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savory galettes (crêpes salées) made with buckwheat flour and unsweetened. The name “galette” came from the French word galet (“pebble”), since the first gallettes were made on a large pebble heated in a fire.
The birthplace of Mille Crêpes is either a café called Ruelle de Derrier in Mishi-Azabu, or Café PaperMoon in Minami-Azabu – it’s not quite clear which shop served the thousand crêpe cake first.

Japanese cake artisan Emy Wada who has been in the food industry for close to 40 years fell in love with crepes when she visited France and has been creating variations of her mille crepe ever since—using mango, chocolate, ube, tiramisu and blue berry cheesecake.
‘Mille’ literally translates to “a thousand” in French, and uses at least 20 (not quite a thousand) layers of this classic French dessert. Crêpes are stacked on top of each other and layered with usually a thin coating of pastry cream, while the top of the cake is covered in a thin layer of caramelized sugar. This dense and creamy cake can be prepared with all kinds of different fillings and can include various fruits or different flavours.

 

I have flavoured my pastry cream with Pandan, but you can be creative with whatever flavourings you like!

Pandan crepe cake
Pandan crepe cake
Pandan crepe cake

Pandan Crêpe Cake (Mille Crêpe)

Crepe cake, also known as gâteau de crêpe or mille crêpe, is comprised of thin layers of crepe sandwiched between pastry cream. At least 20 crêpes are required to make this cake, which requires some time, but the ingredients are simple and its worth the effort! I have flavoured my pastry cream with Pandan, but you can be creative with whatever flavourings you like!
Prep Time: 1 hour
Cook Time: 30 minutes
Fridge time: 12 hours
Course: Cakes
Cuisine: French
Keyword: cake, crepe, french, pandan
Servings: 20 people
Calories: 370kcal
Author: Scott Bagnell

Ingredients

Crêpe Batter

  • 140 g unsalted butter
  • 870 ml full cream milk
  • 1 pandan leaf
  • 7 eggs large
  • 290 g all-purpose flour
  • 100 g caster sugar
  • 1/4 tsp salt

Pastry Cream

  • 500 ml cream milk
  • 3 pandan leaves
  • 6 egg yolks large
  • 100 g caster sugar
  • 40 g cornflour sifted
  • 60 g unsalted butter room temperature

To serve

  • vegetable oil
  • 500 ml cream
  • 30 g caster sugar
  • 2 tbsp caster sugar for brûlée
  • Substitute Pandan leaf with 1 vanilla been or 1 tsp vanilla paste or any flavour you like

Instructions

Crepe Batter

  • For the crêpe batter, in a small saucepan, melt the butter until it is brown and fragrant, remove from heat and set aside.
  • In another saucepan, bring the milk and pandan leaf to the boil, then turn off heat and allow to cool for at least 10 minutes.
  • In a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and salt until well combined. Add the flour and mix slowly until just combined then slowly add the hot milk and browned butter, mixing well until smooth and combined.
  • Pour into an airtight container and refrigerate overnight (or at least 2 hours).

Pastry Cream

  • In a medium saucepan, bring milk and pandan leaf to a boil. Set aside and let steep for 10 minutes, then remove the pandan.
  • In a medium bowl, whisk together yolks, sugar, and cornstarch. Slowly add the hot milk a little at a time continually whisking.
  • Pour the mixture back into the sauceplan and whisk well over medium heat for a few minutes until it is thick and comes to the boil for about 30 seconds.
  • Press the pastry cream through a fine-meshed sieve into a clean bowl and allow to cool slightly before whisking in the butter.
  • Cover the pastry cream and allow to cool in the fridge.

To Serve

  • Remove the crêpe batter from the fridge and allow to come to room temperature.
  • Place crêpe pan over medium heat and lightly grease the surface with oil and add about 3 tbsp of batter (if using a 9 inch pan) and swirl a circular motion to cover the base of the pan.
  • Cook until the bottom just begins to brown and then flip the crêpe and cook for another 5 seconds. Place the crêpe on a lined baking sheet. Repeat until you have used all the batter or have at least 20 perfect crepes. I have ensured with the quantities you have a few extra crepes to practice with so you should have about 5 or so spare.
  • Whip the heavy cream with the sugar until soft peaks
  • Whisk the chilled pastry crème until smooth, you may have to pass through a sieve again to remove any lumps. Fold the pastry cream into the whipped cream.
  • Lay 1 crêpe on a cake plate. Spread a thin later of pastry cream over the crêpe. Cover with another crêpe and repeat to make a stack. Remember to save your best looking crêpe to place on top.
  • Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
  • Before serving, sprinkle the top with 2 tablespoons of sugar and caramelize with a blow torch.

Notes

Cooked this recipe? Send me a photo of your finished dish to be featured on our Instagram.
Please rate and review this recipe or ask me a question about it.
Have a recipe to share?
Send me your recipe and you could be featured on this site. Learn more
Disclaimer - Nutritional information is provided as a guide only

Nutrition

Calories: 370kcal | Carbohydrates: 32g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 103mg | Potassium: 169mg | Fiber: 1g | Sugar: 18g | Vitamin A: 853IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Tried this recipe? Get featured!#growkery and tag us @growkery on Instagram

Rhubarb and Gin Crumble

This is my rhubarb and gin custard slice with wattleseed and walnut crumble. This dessert is inspired by my rhubarb gimlet that I created for world gin day today. This is an absolutely delicious desert that brings together the beautiful native ingredients from Archie...

read more

Skansk Kalops (Swedish Beef Stew)

This is my version of Skånsk kalops which is a very simple, traditional Swedish Beef Stew with Onions, Allspice and Carrots. I have used Beef short ribs in my stew as I love the gelatinous texture you get and super tender beef when it is slow cooked. The Allspice...

read more

Smoky Blue Cocktail

This is a drink that definitely impressed as part of Australian Cocktail Month. It took me back to fruit tingle days in Brisbane at City Rowers Nightclub – but this was waaaay better! It was made at La Costa in Fortitude Valley Brisbane and called Oceano Blu....

read more

About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Pin It on Pinterest

Share This