Best Black White Mille Crepe Recipe By Tasty Recipes

Mille Crepe Cake Recipe by Tasty image

Provided by Jody Duits

Yield 8 servings

Number Of Ingredients 12

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
⅔ cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping

Steps:

Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
In the same pot, warm the milk. Remove from heat.
In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
Gradually mix in butter and warm milk. Chill.
On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
Cool crepe. Repeat until all of the crepe batter is used.
Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
Spread over the crepe cake.
Top with sifted powdered sugar (optional).
Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams

Fruit Mille Crepe Recipe by Tasty image

Provided by Saki Yamada

Categories Desserts

Yield 8 servings

Number Of Ingredients 14

1 cup flour
1 ½ cups milk
2 eggs
1 tablespoon butter, melted
2 tablespoons sugar
1 pinch salt
6 oz cream cheese, at room temperature
2 tablespoons sugar
1 teaspoon gelatin
1 ½ cups heavy cream
15 strawberries, sliced
2 kiwis, sliced
2 bananas, sliced
powdered sugar, for serving

Steps:

Whisk together eggs, sugar and salt.
Sift in flour and mix. Add melted butter and mix.
Then gradually add the milk until no clumps remain.
In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
Repeat until all of the crepe batter is used. Cool crepes.
Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
Add whipped cream and mix well.
Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
Wrap cake in plastic. Refrigerate for 4 hours.
Top with sifted powdered sugar (optional).
Enjoy!