【Matcha Mille Crepes】

Overview

Crepe is a classic French delicacy with various flavors, ranging from sweet to salty. Today I’m going to introduce you to Mille Crepes, a delicious cake made from a fusion of crepes and custard cream filling. When making it, add some matcha powder according to your preference. In the final product, the fresh and slightly bitter matcha and the sweet custard cream filling work together just right. It is truly sweet but not greasy, and leaves a sweet aftertaste~~ (A in the recipe is the raw material for the crepe, and B is the raw material for the custard cream sauce))

Tags

• baking
• cake
• cake flour
• corn starch
• cultured butter
• egg
• egg yolk
• fine granulated sugar 1
• fine granulated sugar 2
• homemade vanilla extract
• matcha powder
• rum
• whipping cream
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Make the crepes first. Prepare all the ingredients for making crepes;

   

2. 2 Mix low-gluten flour with matcha powder and salt, and sift 2 to 3 times;

   

3. 3 Make a hole in the middle of the flour mixture;

   

4. 4 Crack the eggs into the hole and add the eggs one by one, knocking one in first;

   

5. 5 Using chopsticks or a whisk, beat the eggs in circles starting from the hole in the middle of the flour. This will first mix in the flour around the eggs, and then gradually expand outward;

   

6. 6 Keep stirring, adding the second egg during the process, until the eggs and flour are completely combined and the flour in the basin turns into a very thick paste. If the egg liquid is not enough, you can add some milk appropriately. But you need to add a very small amount, and each time you have to wait until the milk and flour added last time are completely mixed before adding the next time;

   

7. 7 Finally, let the powder completely turn into a paste-like liquid;

   

8. 8 Melt the butter into a liquid state, add the flour into the flour batter while it is hot, and mix well;

   

9. 9 Heat the milk until it is warm, add it to the flour batter, and mix well;

   

10. 10 The crepe batter that is finally mixed should be a smooth batter without any granular dough;

    

11. 11 Look at the consistency of the paste. Cover with a lid or plastic wrap and refrigerate for at least 1 hour or overnight. I left it overnight;

    

12. 12 The next day, take out the crepe batter and mix well again (the batter at this time may be slightly thicker than before it rested, this is normal). Heat the pot over medium-low heat until you can feel the heat that is not scalding when you place your hand 5cm away from the pot (the pot must not smoke), add a spoonful of powder paste (the big spoon we usually use to drink soup, about 30ml);

    

13. 13 Shake the pot to spread the batter evenly on the bottom of the pot;

    

14. 14 Continue to heat until the crepe in the pan bubbles up and the edges of the crepe begin to become slightly dry and crusty;

    

15. 15 Turn to low heat and use a spatula to draw a circle around the edge of the crepe to separate the edge of the crepe from the pan;

    

16. 16 Slowly lift up the crepe with both hands and quickly turn it over. Because I want to take pictures in the picture, I use one hand, preferably both hands together;

    

17. 17 If the temperature is right, you will see that a lace-like pattern has appeared on one side of the crepe;

    

18. 18 Turn to medium-low heat, continue to heat the other side for 10 seconds, then place the crepe on a cooling rack, cool to lukewarm, then cover with plastic wrap or a wet towel. Repeat this process until all the slurry is used. Note that the batter should be re-mixed before spreading the pancakes each time;

    

19. 19 Then make the custard cream sauce. Take the yolks (B) of two eggs, add fine sugar 1 (B) and salt (B), beat until the sugar is basically melted, and mix the two evenly. There is no need to beat it here (in fact, you can also use whole eggs, but if you only use egg yolks, the color will be golden and the taste will be more fragrant);

    

20. 20 Add cornstarch (B) and stir evenly until there are no powdery particles;

    

21. 21 Add rum (B) and continue to mix;

    

22. 22 Heat milk (B) in the microwave on high heat for 2 minutes (or heat until almost boiling), then slowly pour it into the egg yolk slurry while it is still hot, stirring quickly with a whisk while pouring to prevent the egg yolk from being cooked;

    

23. 23 After all the milk has been added, continue stirring until the liquid is lukewarm. At this time there will be a lot of foam on the surface;

    

24. 24 Make a pot of water, bring it to a boil, then turn down the heat and heat the custard slurry over water, stirring constantly until it becomes thick and has lines;

    

25. 25 Continue stirring under cold water until the temperature of the custard drops to room temperature and becomes very smooth and shiny. The custard sauce is ready, cover it with a lid or plastic wrap and refrigerate for later use;

    

26. 26 Pour whipping cream into the egg-beating basin, add rum (B), caster sugar 2 (B) and lemon juice (B);

    

27. 27 Whip until 8 portions, that is, the light cream is thick and has large, stable lines;

    

28. 28 Take a portion of the whipped cream, mix it with the custard sauce made before, and mix evenly;

    

29. 29 Then mix the remaining whipping cream with the custard sauce, and the filling is ready;

    

30. 30 Put the prepared custard cream filling into a piping bag;

    

31. 31 Take an 8-inch round mold and cut the crepes neatly;

    

32. 32 Take a crepe and fill it with custard cream filling (note that there is a margin of about 2cm around the edge);

    

33. 33 After spreading it evenly, put a crepe on it and top it with some custard cream filling;

    

34. 34 Repeat this process until all the crepes and cream are used, then press the cake slightly from the top;

    

35. 35 Refrigerate for more than 3 hours, take it out, sprinkle with matcha powder, make some simple decorations, and you are ready to eat;

    

36. 36 Section detail.