Smooth, Crispy, Fluffy Mille Crêpes
Smooth, Crispy, Fluffy Mille Crêpes

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, smooth, crispy, fluffy mille crêpes. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Smooth, Crispy, Fluffy Mille Crêpes is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Smooth, Crispy, Fluffy Mille Crêpes is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook smooth, crispy, fluffy mille crêpes using 18 ingredients and 23 steps. Here is how you can achieve it.

The ingredients needed to make Smooth, Crispy, Fluffy Mille Crêpes:
  1. Make ready <Crepe Dough>
  2. Make ready 100 grams ★Cake flour
  3. Take 1/4 teasponn ★Baking powder
  4. Take 2 Eggs
  5. Prepare 35 grams Granulated sugar
  6. Take 250 ml Milk (warmed to room temperature)
  7. Make ready 30 grams Melted butter
  8. Get 1 dash Vanilla oil or extract
  9. Make ready For the cream:
  10. Prepare 1 ☆Egg yolk
  11. Get 25 grams ☆Granulated sugar
  12. Get 5 grams each ★ Cake flour, cornstarch
  13. Make ready 120 ml Milk
  14. Get 1 dash Vanilla extract
  15. Take 190 ml ■Heavy cream
  16. Take 20 grams ■Granulated sugar
  17. Prepare For the finishing touches
  18. Take 1 Your desired fruits, powdered sugar
Instructions to make Smooth, Crispy, Fluffy Mille Crêpes:
  1. Make the crepe dough. Combine and sift the ★ materials. Add the egg to a bowl and beat, then add the sugar and mix. But don't whip it.
  2. Add the ★ ingredients and mix. While it's still not completely mixed together add 1/3 of the milk and mix to avoid clumping. Add the rest and mix together.
  3. While mixing add the melted butter a bit at a time, then add the vanilla, mix, and strain.
  4. Cover with a wrap and let sit in the refrigerator for at least an hour. You want the flavor to set in, no powder to be remaining, and the dough to stretch without breaking.
  5. Make the cream. Heat the milk to just before boiling.
  6. Add the egg yolks to a bowl and add the sugar while mixing. Mix until the mixture becomes white.
  7. Add the ★ sifted ingredients and mix. While mixing add the milk from step 5 a little at a time and mix while straining.
  8. Return to the pot and use a wooden spoon, etc to mix while heating on medium heat. Once the middle starts to bubble pour onto a tray, etc covered in wrap, and use ice to quickly cool it.
  9. If you're worried about it burning cook on low heat, or remove from the heat, mix well, then return to the heat and repeat. You can also use a whisk.
  10. Take your rested dough and use a ladle to lightly mix. Heat some oil in a frying pan, but wipe away any excess.
  11. Pour 3/4ths of the ladle into the frying pan, and tilt it to extend it out thinly.
  12. Once the edges have browned place the frying pan on top of a damp cloth and use a palette knife or your fingers to carefully turn it over and cook.
  13. Flip on to an upside down bowl to let cool. Use a bowl instead of cutting boards, as they release the heat more quickly.
  14. Choose the crepe that you baked most beautifully. This will be the one you'll use as the top layer.
  15. Add sugar to the heavy cream and whip until soft peaks form.
  16. Put the cooled custard into a separate bowl, mix well until smooth, then add vanilla and continue to mix.
  17. Add a little bit of step 15 to step 16 and mix. Then add the rest of step 15 and mix lightly until soft.
  18. Place the crepe dough on a flat plate covered in wrap, or on top of a cutting board. Apply a thin layer of cream. Place another piece of dough on top and repeat the process. Continue doing this.
  19. Cover with wrap and cool, then cut with a warm knife. Cooling it makes it easier to cut and the cut opening stays nice.
  20. If you like decorate with powdered sugar and heavy cream. Wrap to preserve.
  21. When making with thinly-cut fruits, don't add the fruit to the uppermost layer. This is to keep the fruits from being visible from the top.
  22. This time I thinly cut some strawberries, dried with paper towels, and placed on top of the cream. You don't have to wrap up the fruit in the crepe.
  23. You can also use- "Delicious the Next Day! Simple & Smooth Crepe Dough" in double amounts. I recommend this for those who like chewy textures.

So that’s going to wrap this up for this special food smooth, crispy, fluffy mille crêpes recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!