Green Tea Mille Crepe
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Let me preface this post by saying again that…I am not a huge fan of desserts and pastries and then I’ll immediately make another BUT exception to that claim 🙂
The newest addition to my ever growing exceptional dessert/pastry list today I am adding to the list today is Mille Crepe (a thousand layered crêpes) that I’ve come addicted to for the past year or so.
I had my first slice of mille crepe at a popular pastry shot Lady M in New York City. I was instantly hooked by this delicate cake made from layers and layers of fluffy crepes and delicious light cream. However, at cost of 7$ for a tiny slice, I realized this addiction was getting expensive so decided to experiment.
I adapted the recipe from Zen Can Cook (If you are serious about cooking you ought to visit his side now!). I slightly modified the recipe because I found out I didn’t have a few ingredients.
Although it was far from Lady M’s version, I was happy with the outcome considering it was my first time making this heavenly pastry. Obvious this is still work in progress and I’ll be back with updated recipe(s).
Here are some of notes I took while I was making it:
The crepe batter is the key to the success of this pastry. I really like the green tea flavor however the crepe is not as fluffy as the one from Lady M. This needs a little more experiment.
The cream filling is a combination of custard and whipped cream. This again comes out good however it is not as light and airy as the cream filling used at Lady M. Perhaps I should tweak the ratio of custard and cream at future attempts.
You’ll realize how hard it is to make those perfectly round crepes. This is the step that takes lots of patience. In the future I’ll definitely get another identical frying pan so I can make two crepes at a time.
Again, spreading the cream and assembling the crepes are not the most exciting steps but I do enjoy making the creame brulee style caramelized sugar at the end 🙂
Overall, this is a pastry that takes time and patience. I’ll keep pursuit the effort and hope one day it will come close to the Lady M’s version. Do you have a better mille crepe recipe to share?
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup lukewarm water
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 pinch salt
- 2 tablespoons green tea powder (matcha)
- 1/3 cup cornstarch
- 2 cups whole milk
- 1/2 cup heavy cream, whipped
- 5 large egg yolks
- 1/2 cup sugar
- 2 tbsp raw sugar
- 2 tsp tablespoons green tea powder (matcha)
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions
- Dissolve the green tea powder in the lukewarm water. Leave the butter at room temperature.
- In a mixing bowl, beat the eggs. Gradually sieve in the flour and sugar while mixing. Add the green tea water, milk, and the rest of ingredients to the bowl and mix until it forms a smooth and slightly fluid batter. Cover the batter and chill in the fridge for a few hours.
- Place a 6-inch nonstick or seasoned crepe pan over medium heat. Coat the pan with some butter or cooking oil using a brush. Over medium-low heat, pour about 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer. Cook until both sides are golden. Remove and place on a parchment sheet. Repeat the same steps to make 15 to 20 crepes.
- In a small saucepan, bring the milk to a boil over medium heat. Mix the egg yolks, sugar, and cornstarch in a bowl. Gradually drizzle the hot milk into the mixture and whisk vigorously until you don’t see any the clumps are dissolved.
- Place the mixture in a saucepan and bring to boil over medium-low heat while whisking non-stop. As the mixture is getting thick and smooth immediately move the saucepan from the heat and place in ice water bath. Mix in the butter and vanilla extract once the custard is at room temperature. Chill in the fridge.
- When ready to use, combine the custard with whipped cream and 2 tsp of green tea powder and mix until smooth (Chef Zen also recommends to process the cream filling for 10 seconds in a food processor).
- Place a crepe on a plate; spread a thin and even layer of cream filling on the crepe. Place another crepe on top of the cream filling. and repeat to make a stack of 15 to 20. Chill in the fridge until ready to serve.
- Before serving, sprinkle some raw sugar and caramelize with a blowtorch and the mille crepe is ready to be served!
Notes
Recipe adpated from Zencancook.com
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last step, do i put it in cooler or freezer?
Hi Jenny, I normally keep it in the fridge for at least 2 hours before I serve. Hope this helps.
Really fantastic recipe
thank you!
Wauuwie O_o looks so nice. Can’t wait to try this out myself =D
thanks Ailing, please let me know how it came out!!
I’m curious, are crepes like pancakes? What’s the difference? And the recipe sounds devine, I’m gonna have to try it soon! xx
Hi Claudia, the crepes are similiar to pancakes however the crepes are not as fluffy and they are much thinner than your usual pancakes. If you ever get to try the mille crepe I’d love to hear how you like it!
I’m really inspired with your writing skills and also with the format to your weblog. Is this a paid subject or did you customize it your self? Anyway keep up the nice high quality writing, it is uncommon to see a great blog like this one today..
I will definitely have to try this. I am wondering if the creme inside is a creme brûlée. I think I will try that and let you know how it turned out!!
Yum! Thanks for sharing. I heard of lady M from my friend in NYC who is also infatuated with the mille cake!
Crepes are one my favorite sweet or savory treats, but this one is something beyond! Love the idea, looks fantastic and recipe is must try! BTW stunning images!
Hi Yi, this is a very cool idea! I only recently learned to make crepes, and now this is something I might try. I have a recipe for crepes with slightly fewer ingredients, but I used pandan as a flavoring. Matcha would definitely work in its place, and I think this is something I’ll try! I like the idea of making a “cake” out of it – when I made pandan crepes, I rolled it around sweet sesame filling (check it out: http://www.worldtasters.net/2012/04/10/pandan-sesame-crepes/). Thanks again for this inspiration!
Hello, great read on that one about Crepe recipe. Nice blog. Keep up posting! Cheers, Sebastien.
Oh my! This is really popular dessert in Japan too. So much work but I think it’s worth it! Love that you made matcha flavor. Just like how I want it. And it made me realize that I can make this kind of non-bake “cake”!!!
That crepe looks decadent! Thanks for visiting my site, if not I wont be able to discover your wonderful blog. Now I am a follower
Your mille crepe looks beautiful! I applaud you for your patience in making and assembling all those layers of crepes. Great job!
Wow, this is such an intricate and delicate looking dessert. I may just have to go to Lady M to try out this dessert! Really lovely!
You have the patience of a saint! I love to bake, but I gravitate to baking “easier” recipes! But, I have no problem devouring desserts. This looks so amazing! Great job!
Wow, this dessert looks great!
It makes an absolutely fabulous green tea layer cake too!
Looks beautiful Yi…can you believe that I never had this dessert? It is sure a lot of work…but worth every step.
Like the caramelized sugar on top 🙂
Have a great week!
Good job! I, too, love this dessert, but have never made it. You’ve inspired me! And I love Zen’s blog too – he’s such a terrific cook. Great post – thanks.
OK Yi, you have impressed me once again with this post, what a beautiful dessert, and it looks like something I would have leave to the professionals (to make, not to eat, haha!)