MILLE CREPE SANS RIVAL CAKE


Ingredients:

Basic Crepe

2 cups MAGNOLIA ALL PURPOSE FLOUR
1/4 cup sugar
1/2 cup water
2 cups MAGNOLIA FULL CREAM MILK
1/4 cup + 2 tbsp MAGNOLIA GOLD BUTTER UNSALTED, melted
8 pc MAGNOLIA BROWN EGGS, slightly beaten

Buttercream Icing

1/4 cup water
3/4 cup sugar
7 pc MAGNOLIA BROWN EGGS, use egg yolks only
1-1/2 bars MAGNOLIA GOLD BUTTER UNSALTED, cut into cubes (cold)
1 tsp vanilla extract

Topping

1 cup chopped lightly toasted cashew/pistachio nuts

Procedure:

  1. Prepare crepe batter by combining all ingredients in a bowl except 2 tbsp butter. Stir until smooth. Strain and refrigerate covered for at least an hour inside the chiller.
  2. Heat crepe pan. Brush pan lightly with remaining butter then pour about 1/3 cup batter. Tilt pan in a circular motion to create a round crepe. Cook for about 15 seconds. Flip and cook the other side for another 15 seconds. Repeat with remaining batter. Stack cooked crepe in between sheets of wax paper.
  3. Make buttercream by boiling water and sugar in a saucepan over medium heat until the temperature reaches 110°C using a candy thermometer. Meanwhile, beat egg yolks in a bowl with a mixer until thick and lemon colored. Add syrup in fine streams while continuously beating.
  4. Slowly add butter and continue beating until light and fluffy.
  5. To assemble, spread about 2 tbsp buttercream evenly on a crepe. Stack with another crepe. Repeat with the remaining buttercream and crepes. Top with chopped nuts. Chill before serving.

Makes 8 servings.
(Yield: 8-inch diameter cake – 2.5 inches height, 8 slices/ 1 slice per serving)

Tip/s:

  • Stack cooked crepe in between sheets of wax paper to prevent from drying and sticking from one another.
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