Nutella Mille Crepe Recipe
August 04, 2013
Hi! I baked a Mille Crêpe! A Mille Crêpe is actually a French cake that consists of thinly layered crêpes, but it is also very popular in Japan. I had my first Mille Crêpe in Shibuya, Tokyo and it was love at first bite.
Okay, I might have been a bit biased cause I've always been a fan of crepes! Especially those with chocolate, strawberries and nama cream. Please take me back to Japan for another one of these heavenly crepes.
Anyway, here's my take on the Mille Crêpe. I'm really glad with the results. The cake was soft and chewy, and the Nutella was a nice touch for those chocolate lovers. It's definitely one of the simpler no-bake recipes that I'd recommend!
NUTELLA MILLE CREPE RECIPEby Ochikeron
26cm (10.2inch) frying pan
Ingredients:
[For Crepes]
2 eggs *room temperature
100g (3.5oz.) cake flour
2 tbsp. granulated sugar
2 tbsp. melted butter
250ml milk *room temperature
a few drops vanilla extract
[For Fillings]
Nutella (chocolate hazelnut spread)
200ml fresh cream (heavy whipping cream)
1 tbsp. granulated sugar
Directions:
[For Crepes]
1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.
2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.
3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.
4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.
6. Leave them to cool completely.
[For Fillings]
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Place one layer of crepe on a plate. Spread the cream. Place another layer of crepe, and spread nutella. Repeat until you have used all the crepes.
3. Rest the cake in the fridge for 1 hour and cut into half. Spread nutella (use it as a glue) and place the other half on top to make a half round mille crepe cake.
4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake.
What it looked like before it was cut
I cut them in half and stacked one on top of the other to make it thicker (because I was too lazy to make double the number of crepes)
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