Rainbow Mille Crepes Cake – Delishar

A friend of mine, tagged me on a Milo Mille Crepe video that inspired me to create this gorgeous piece of beauty! It wasn’t an easy one I have to admit. It took me about 2.5 hours of standing to cook the crepes layer by layer and assemble 30 layers of paper thin crepes.

I’m sure with more practice and using 2 pans, you will be able to complete it in a shorter period of time. I used fresh cream to fill the layers between each crepe. Reviews from friends were fantastic, and I’m really really glad they enjoyed it. They said that it was different, light, and they liked it that it wasn’t overly sweet. It’s a pretty tall cake, so cutting it into thinner slices per portion will be helpful. This cake can easily serve 10-15 pax. Oh did I also mentioned that the kids loved it?!

I’m dedicating this cake to the LGBT community. You people are one of the most sincere people I’ve known and loved. Keep being who you are, because you rock!

 

In a large mixing bowl, beat eggs until combined.

Then add sugar, warm milk, butter, and vanilla extract.

Mix well!

In another bowl whisk salt, cake flour, and plain flour together.

 

Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
Pour the batter through a sieve to remove any lumps. (optional)

Divide batter into 6 equal portions. (5 x 1/4 cup)
And dye with food colouring until desired colour contrast.
Cover and chill for at least 1 hour. You can make it 24 hours before.
Chilling relaxes the gulten to make the crepes more pliable.
Remember to stir before use!

Heat 8″ pan on Med heat.
Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
Pour 1/4 cup of batter into pan while swirling.
Watch video demo.

When the sides starts to dry up a little as shown above.
It’s done. There is no need to flip it, the crepes cook through fine like that.

Carefully release the sides with a spatula, and flip it out on a cooling rack.

You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
Whip until firm, it should hold its shape and not fall out when you turn it upside down.
Take part of the cream out for layering and keep the other chilled.
Top up when needed.

Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
Lay another crepe on top of the cream.
Try to lay it as straight as possible.

Continue with layering each crepe with cream then crepe.

mille crepe 2

 

Top with last piece of crepe.
At this point you can chill for at least 4 hours, or serve it as it is.

mille crepe 3

 

I had extra cream that I didn’t want to go to waste so I frosted the sides of the cake and piped in very simple stars and shell borders. Remember to chill it. The cream soften quite quickly in room temp. Chilling it makes it easier to cut. You will need a VERY sharp knife to make clean cuts. No sawing or using a serrated knife. I cut it into quarters then 3 portions per quarter. Then enjoy the beautiful rainbow layers!

Rainbow Mille Crepe Cake

Delishar

Makes a 30 layers, 8″ cake

Crepe Batter

  • 6 tbsp butter melted
  • 3.5 cups fresh milk warmed in microwave
  • 6 large eggs
  • 3/4 cup cake flour
  • 3/4 cup all purpose flour
  • 7 tbsp sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • some butter to grease pan
  • 6 food colouring

Fresh Cream

  • 800 ml non-dairy pastry cream I used pour n whip
  • 3/4 cup + 2 tbsp icing/powdered sugar
  • 2 tsp vanilla extract
  • In a large mixing bowl, beat eggs until combined.

  • Then add sugar, warm milk, butter, and vanilla extract.

  • Mix well!

  • In another bowl whisk salt, cake flour, and plain flour together.

  • Whisk in your flour mixture in 3 parts. Make sure there is no lumps.

  • Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)

  • And dye with food colouring until desired colour contrast.

  • Cover and chill for at least 1 hour. You can make it 24 hours before.

  • Chilling relaxes the gulten to make the crepes more pliable.

  • Remember to stir before use!

  • Heat 8″ pan on Med heat.

  • Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.

  • Pour 1/4 cup of batter into pan while swirling.

  • Watch video demo.

  • When the sides starts to dry up a little as shown above.

  • It’s done. There is no need to flip it, the crepes cook through fine like that.

  • Carefully release the sides with a spatula, and flip it out on a cooling rack.

  • You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.

  • Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.

  • Whip until firm, it should hold its shape and not fall out when you turn it upside down.

  • Take part of the cream out for layering and keep the other chilled.

  • Top up when needed.

  • Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.

  • Lay another crepe on top of the cream.

  • Try to lay it as straight as possible.

  • Continue with layering each crepe with cream then crepe.

  • Top with last piece of crepe.

  • At this point you can chill for at least 4 hours, or serve it as it is.

Adapted from whatscookingamerica

rainbow-mille-cake-2

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Milo Mille Crepes Cake – Delishar

I made this Milo OD cake in celebration of Delishar’s 1 year anniversary. What better cake to make than a Milo cake? This is 30 layers of Milo crepes, frosted with Milo whipped cream, drizzled with Milo sauce, topped with Milo nuggets, and Milo crumbs! You can get Milo Nuggets from fairprice or value dollar store.

This is a replica of the famous Milo Volcano Cake from Petite Audrey, Bangkok. It took me 2.5 hours of standing to cook each layer of cake, and frost all 30 layers. Then the cake went into the chiller to chill. The sauce was made the next day and left in the fridge to chill until ready to serve. The mille crepe is good on its own without the toppings and sauce. But with it… it was just heavenly! Here is a picture of the Milo volcano cake I took while I was at Petite Audrey, Bangkok. 

Not bad for a first time replica huh?! 🙂 So if you are a Milo addict like me, but you don’t want to travel to Bangkok to have this cake, and have a little time to spare… Why not try your hands at it? Oh yeah, just a note… the batter needs to sit in the fridge for at least 8 hours or overnight for the gulten to work its magic. If you are not into Milo, try my Rainbow Mille Crepe Cake.
UPDATE: Foodforlifetv.sg made a video recipe to feature this Milo Mille Cake! 

Here is how you can make it.

Mix flours, and pinch of salt together.

In a large mixing bowl, add in all the room temperature eggs.

Beat the eggs until combined and add vanilla extract.

Pour in the Milo drink, melted butter,  and mix well.

In 3 portions mix in your flour mixture.
If you have a mixer, use your mixture at low speed.

 

I had a couple of lumps so I strained it to make sure that the batter was smooth.

Then pour it into an airtight container and chill for at least 8 hours.

This is for the gluten to work its magic.

 

When you are ready, heat 8 inches non-stick pan on med to med high heat.
Brush on some butter.
I used a small ladle to pour my batter… It was slightly lesser than 1/4 cup.
Swirl it around the pan.
Let it cook for a min until the sides starts to crisp up and the center appears bubbling like this.

 

Flip it out on a cooling rack.
It should fall off the pan nicely.
No need to cook the other side as it cooks through.

This was my set up.
I have another cooling rack on the right to flip out the very hot crepes. Allowed it to cool while I cook the next, and transfer it to the stacks of crepes as shown when cool to touch.

After an hour of cooking, my paper thin crepes are done!!

Now for the whipped cream.
In a clean mixing bowl, whip cream until almost double in volume.

Then add Milo powder tbsp at a time and continue whisking.

Until cream is stiff like this.

Build the cake by placing the first crepe on the cake base.

Spread a thin even layer of cream on the top.
Then top with the next layer.
Repeat until all the crepes are used.

I had extra cream so I frosted the sides as well.

Chill for at least an hour for everything to set and come together before slicing into it.
Use a very sharp knife to slice the cake.

Serve on it’s own or better still drizzled with milo sauce and topped with Milo crumbs and nuggets.

Milo Mille Crepes Cake

Delishar

makes a 30 layer 8″ cake

Milo Crepes

  • 6 tbsp butter melted
  • 3 cups Milo drink I used the premade tetra pack, warm
  • 6 large eggs
  • 3/4 cup cake flour
  • 3/4 cup all purpose flour
  • 2 tsp vanilla extract
  • pinch of salt
  • Pack of Milo nuggets for topping
  • Butter for brushing pan

Milo crumbs (adapted from thesugarhit)

  • 3 tbsp flour
  • 3 tbsp milk powder
  • 3 tbsp Milo
  • 3 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp cornflour
  • 3 tbsp butter melted

Milo Sauce

  • 1 cup heavy cream
  • 1/2 cup milo powder

Milo Whipped Cream

  • 2 cups non-dairy whipping cream pour n whip or topping pride
  • 1/4 cup Milo Powder

Milo Crepes

  • Mix flours, and pinch of salt together.

  • In a large mixing bowl, add in all the room temperature eggs.

  • Beat the eggs until combined and add vanilla extract.

  • Pour in the Milo drink, melted butter, and mix well.

  • In 3 portions mix in your flour mixture.

  • If you have a mixer, use your mixture at low speed.

  • I had a couple of lumps so I strained it to make sure that the batter was smooth.

  • Then pour it into an airtight container and chill for at least 8 hours.

  • This is for the gluten to work its magic.

  • When you are ready, heat 8 inches non-stick pan on med to med high heat.

  • Brush on some butter.

  • I used a small ladle to pour my batter… It was slightly lesser than 1/4 cup.

  • Swirl it around the pan.

  • Let it cook for a min until the sides starts to crisp up and the center appears bubbling.

  • Flip it out on a cooling rack.

  • It should fall off the pan nicely.

  • No need to cook the other side as it cooks through.

  • This was my set up.

  • I have another cooling rack on the right to flip out the very hot crepes.

  • Allowed it to cool while I cook the next, and transfer it to the stacks of crepes as shown when cool to touch.

Milo Crumbs

  • Preheat oven to 180C

  • Place all the dry ingredients in mixing bowl

  • Mix to combine

  • Drizzle in the butter while beating, until until combined, and can be squeezed together into clumps

  • Spread mixture onto a lined baking tray and place in the oven for about 10 minutes

  • It burns easily, so do keep an eye on it

  • Cool completely and break into crumbs

Milo Sauce

  • In a saucepan, heat heavy cream till warm and slowly whisk in Milo power to dissolve.

  • Strain it to remove any lumps.

Milo Whipped Cream

  • In a clean mixing bowl, whip cream until almost double in volume.

  • Then add Milo powder tbsp at a time and continue whisking.

  • Until cream is stiff.

Assembly

  • Build the cake by placing the first crepe on the cake base.

  • Spread a thin even layer of cream on the top.

  • Then top with the next layer.

  • Repeat until all the crepes are used.

  • Chill for at least an hour for everything to set and come together before slicing into it.

  • Use a very sharp knife to slice the cake.

  • Serve on it’s own or better still drizzled with milo sauce and topped with Milo crumbs and nuggets.

Convert it from cups to grams here: http://www.onlineconversion.com/weight_volume_cooking.htm
Adapted from whatscookingamerica

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

 

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Bánh Xèo (Vietnamese Filled Crepes) – Delishar

I have not come across anyone who doesn’t like pancakes, or crepes. Something so simplistic yet appealing. Banh Xeo made it even more alluring with the fresh herbs and lettuce used to wrap the crispy crepes. The trick is to get the crepes as thin as possible, and enjoy it immediately. 

Some recipes calls for soda water in place of water. It promised an extra crisp by using soda water. Unfortunately, I didn’t have any that day, so I had to make do. I can’t rave enough on how much the husband and I enjoyed this meal the day I made it. It made it’s way up the top 10 favourite Kay list of food. It does take a little practise in making the crepes. I recommend pouring the batter on the side and swirl it around the pan to form the crepe. It may also be easier if you pan fry the toppings (onion, pork, and prawn) first and remove it. Swirl the batter to from crepe before spreading the topping on one side of the pan. That way, your crepe will not be too heavy when you fold it. 

Here how to enjoy it: Take your lettuce, romaine or large butterhead. Tear out a little of you prepared banh xeo pancake with fillings, top it with some fresh herbs. Roll it up with your lettuce, and dip it in the dipping sauce. Say ahhh, and savour. Then quickly go back for more. 🙂

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

2015-08-15-14-11-51_deco

 

Banh Xeo Process

Bánh Xèo (Vietnamese Filled Crepes)

Sharon of Delishar

Makes 4 pancakes using a 28cm frying pan

Batter

  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped

Topping

  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper

Dipping sauce

  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional

To Serve

  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro
  • In a mixing bowl, add both flours, turmeric, curry powder, and salt together.

  • While stirring, drizzle in cold water, and coconut milk.

  • Whisk in egg, until you get a smooth batter.

  • Set aside for 30 minutes while you prepare the rest of the ingredients.

Pancake

  • Brush pan with oil over medium high heat.

  • Add onion and stir-fry until soften, then add garlic, and pork.

  • When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.

  • Swirling to spread out the batter.

  • Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.

  • Cover and cook for 2 minutes or until side crisp.

  • After 2 minutes, fold into half, and press down.

  • Serve with fresh herbs, lettuce, and dipping sauce.

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter

Adapted from khas-kitchen

Banh Xeo 5

 

 

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