chestnut cream crepe cake (mille crêpe)

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.

crepe

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 cream

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

assemble

• 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

slowly pour the hot milk into the egg mixture while constantly mixing it

when the batter is set and the edges starts to turn brown, the crepe is ready to be flipped

pan-fry the first side for around 1-2 minutes, and the other side for about 30 seconds

spread a layer of chestnut cream on a crepe, and stack them up one by one

lip-smacking goodness

commentaries

priscilla:

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!

jun:

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.

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