Mille Crepe Cake

Has anyone tasted mille crepe? Its available in JB and Penang. Website is www.humblebeginnings.com.my ...home-based business.

What type of cake is this...said to have 20 layers of crepe with combination of fresh cream and custard between each layer. What does it taste like...anyone has recipe?

foodfoundry in section 17 is famous for this..

http://foodfoundry.wordpress.com/heaven-on-a-plate/

hello nurainie,

the real mille feuille is not a cake, it's pastry..some call it napolean

it's many layers of baked puff pastry layers alternated with vanilla cream or pastry cream or custard cream, whichever you like..you can also add a lil' fruit filling or jam or whipped cream to it..

it is very sinful..yummmmm! and if you have the ingredients ready at hand, you can make one in an hour's time or so..

i use ready made puff pastry that you can buy and then use a vanilla cream recipe that i like and some fruit filling maybe like blueberry and lotsa whipped cream..

but what i see from the website you have included, she said she used homemade crepes..don't know if what she meant was same as puff pastry..but if it is crepe that she uses, so it will be like a many layer of thin pancakes with custard in between, hence looking like a cake..

please correct me if i'm wrong here ya and what do the others think?

Sounds yummy, beginner... do you have the recipe?

Hi beginner, i tasted one from a colleague who brought some to the office asking us to guess what was it. her brother bought it so she also don't know what it was called. new to it, so we were sort of trying to figure out how it was done. then i noticed the layers and really can slowly peel of layer by layer. yes, to me it was like pancake crepe smothered on with a layer of cream or custard. i guess maybe cook the crepe on non-stick pan, cool it then sandwich with cream perhaps ?

Hi Begainner:

Napoleon is a totally different pastry, it is crispy baked where crepes is soft pan fried. Wee Fong is correct, it is made using a non-stick pan. The recipe is in my recipe book "sweet sensation" page 42. Courtesy of Chef Alan Yeong (who is now a pastry chef in a famous hotel in Arab). I do not think he mind for me to share his recipe here, since he let me put the recipe in my book:

100gm Sifted Flour
25gm Castor Sugar
2pcs #A Egg
1pc Egg Yolk
250gm Milk
5gm Butter

Additional butter for pan greasing

Combine and mix all ingredients and stir until well blend
Use a non stick flying pan and turn on low heat
Swirl butter around to coat the entire surface of oil greased frying pan -- to make a very thin layer of crepe
Remove from pan -- leave aside and keep repeating.....

Years ago, there is a famous bakery chain in H.K. selling this Mango Crepe Cake. This fillings was mixing of some fresh cream and dice ripe mango pieces..... yummy

Thanks for posting Jay.

After making crepe just assemble, and serve chilled...am I correct? Have never seen or tasted before...cake is non-existent in Ipoh.

yes yes yes Nurainie layer by layer....

try to add a little custard cream to the filling (mix with fresh cream and mango dice).... hope it turns out well

ok Thanks...will put up a picture here once I have done it.

if you start testing it now; I am sure I can taste the best layer crepe cake in town when I meet you all in Ipoh next month.

Nurainie, can you check with the other 7 registered for the hands-on choc class (if they read the message here as well) if we can start the class 20 minutes eerlier. We have lots to cover and I hope to do some theories as well. See, I want to make your investment worth and we can all learn a little more from that class

Nurainie, perhaps I can taste your 1st crepe...

Nurainie,

I would like to try your Mille Crepe too!

Jay, I have no problem starting the choc demo 20 min early:)

Jay, me too. We can start it early