Mille Crepe Cake

Ingredients

• 100g plain flour/cake flour (T45)
• 20g wheat starch (If you don't have any, then increase plain flour to 120g)
• 2 eggs
• 24g white sugar
• 1/4 tsp salt
• 400g milk
• 30g unsalted butter - melted
• 320g heavy cream/whipping cream (more than 35% fat is preferable)
• 60g white sugar
• 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

• 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
• 2. Pour the milk into the egg mixture slowly, gradually and mix well.
• 3. Add the sifted flour and mix well until the batter is integrated.
• 4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :
• 5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
• 6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
• 7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
• 8. Make small sizes crepes with the batter.
• 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :
• 10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
• NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
• 11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
• 12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
• _NOTE : _ I recommend non-melting powdered sugar if you can get it!

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