the first time we had this crepe cake was actually in a local dessert cafe in hong kong. we were amazed how delicious it was and thought it was a very innovative idea from that shop. but then, we searched online and found out that this dessert already exists. it is a french dessert called mille crepe (thousand layer crepe). it looked extremely fancy, but not too complicated to make… just needs a bit of time and patience. this is a great dessert to impress your family and friends for sure.
the secret to the perfect crepe lies in the consistency of the batter and the hotness of the pan. make sure your pan is not too hot and that the batter spreads evenly before it begins to cook. we used medium heat on a non-stick pan with no oil or butter to cook the crepe. experiment with your stove to get the right heat.
for the chestnut, we used ones that were already shelled, but raw. you can buy ones that are both shelled and cooked. if so, you can skip the first step in the chestnut cream recipe.
butter 2 tbsp, melted
large egg 2
plain flour 1/2 cup (120 g)
sugar 1 tbsp
salt 1 pinch
milk 1 cup (240 ml)
- in a large bowl, mix the eggs, flour, sugar, salt and melted butter
- bring the milk to a low boil in a pot, slowly pour it into the egg mixture while constantly stirring (this prevents the eggs from cooking)
- in a nonstick pan on medium heat, pour just enough batter to cover the surface, around 2-3 tbsp, swirl to distribute evenly
- cook for about 1-2 minutes until the batter is set and lightly browned on the edges, flip to cook the other side for around 30 seconds
- continue the previous two steps to make 10 crepes
chestnut peeled 1 cup
water 2 cup
sugar 1 cup + 1 tbsp, divided
heavy cream 1 cup
- cook the chestnut in 2 cups of water and 1 cup of sugar until soft, around an hour (save the cooking water for the next step). we used a pressure cooker, and it took around half an hour
- in a food processor, add half a cup of the chestnut water and the cooked chestnut, puree until smooth
- refrigerate the chestnut puree until chilled
- whip the heavy cream with 1 tbsp of sugar until stiff
- fold the whipped cream into the chestnut puree
- use a spatula to spread a layer of chestnut cream on a crepe
- repeat the previous step, and stack it on top of the previous crepe to create a cake
- refrigerate the crepe cake until it is chilled and set
- serve cold
there are so many possibilities for filling – chocolate, vanilla, rocky road, orea cookie, coffee, strawberry, almond… to make chocolate cream filling, melt 1/2 cup of dark chocolate and fold in 1 cup of whipped cream. it will look like the one we have in our featured photo.
wanna make chocolate crepe? simply add 2 tbsp of cocoa powder into the crepe batter.
have fun creping!
it’s essential to use a non-stick pan so you can easily flip the crepe. also, don’t be discouraged if the crepe doesn’t look right the first couple of times, it does a couple of trial runs.
I remember my mother making something like this – so good! Such happy times.
we too had so much fun making it, lots of work but well worth it.
ive seen my friends eating the green tea version of this…looks delicious
ooh yes! green tea would be awesome too
you make it look so easy! my crepes always end up too thin that they end up tearing everywhere or too thick, almost like pancakes! but your recipe looks promising and i will try it out instead of watered-down pancake batter. =)
Hope it turns out well!
My mother in law just gave us a crepe maker for christmas – can’t wait to try this recipe! I’ve never made crepes before but I love eating them!
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I need to try this for my Birthday this week when my friends come over! Great idea! And thanks for stopping by! 🙂
happy birthday corina! i am a january girl too hehe
enjoy the crepe cake!
Thank you! So happy birthday to you as well! 🙂
I’m going to try this for my wife’s birthday cake. Keep your fingers crossed for me!
that’s very sweet! your wife will be very happy *finger-crossed* it is not hard to make. just need some time and patience. let us know if you encounter any problems. we are happy to help. and happy birthday to your wife!
I am crazy for crepes. Good I stumbled up on your website. This is a unique recipe. Can I use roasted chestnuts that they sell in packets?
Yes, as long as you can purée it, should be just fine.