Mille Feuille Cake With Easy To Roll Crepes Recipe by cookpad.japan
Cooking Instructions 1 Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl. 2 Make a well in the center of the flour, and break the eggs into it. 3 Add the granulated sugar too, and mix well with a whisk. 4 Add the milk little by little as you keep mixing. 5 Add the cream and melted butter, and mix in. 6 Strain it through a sieve. (Be sure to do this.) 7 Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.) 8 Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil. 9 Mix up the batter again just before you start cooking it. 10 Heat the frying pan over medium heat, and add about 2 ladles of batter. 11 When it has browned, flip it over using a palette knife. 12 To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together. 13 Spread whipped cream between the crepes. 14 It's hard to cut, so I recommend freezing them halfway and slicing. 15 To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.) 16 Fold the crepe over, and roll it up. 17 Done! 18 You can wrap the rolled crepe individually in cellophane, and gift them. 1 Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl. 1 Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl. 2 Make a well in the center of the flour, and break the eggs into it. 2 Make a well in the center of the flour, and break the eggs into it. 3 Add the granulated sugar too, and mix well with a whisk. 3 Add the granulated sugar too, and mix well with a whisk. 4 Add the milk little by little as you keep mixing. 4 Add the milk little by little as you keep mixing. 5 Add the cream and melted butter, and mix in. 5 Add the cream and melted butter, and mix in. 6 Strain it through a sieve. (Be sure to do this.) 6 Strain it through a sieve. (Be sure to do this.) 7 Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.) 7 Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.) 8 Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil. 8 Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil. 9 Mix up the batter again just before you start cooking it. 9 Mix up the batter again just before you start cooking it. 10 Heat the frying pan over medium heat, and add about 2 ladles of batter. 10 Heat the frying pan over medium heat, and add about 2 ladles of batter. 11 When it has browned, flip it over using a palette knife. 11 When it has browned, flip it over using a palette knife. 12 To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together. 12 To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together. 13 Spread whipped cream between the crepes. 13 Spread whipped cream between the crepes. 14 It's hard to cut, so I recommend freezing them halfway and slicing. 14 It's hard to cut, so I recommend freezing them halfway and slicing. 15 To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.) 15 To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.) 16 Fold the crepe over, and roll it up. 16 Fold the crepe over, and roll it up. 17 Done! 17 Done! 18 You can wrap the rolled crepe individually in cellophane, and gift them. 18 You can wrap the rolled crepe individually in cellophane, and gift them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Zucchini Fries Cheesecake Popsicles Tequila Chicken Wings Mike's Sushi School 101 Extravagant Double Apple Cake Zucchini Fries Cheesecake Popsicles Tequila Chicken Wings Mike's Sushi School 101 Extravagant Double Apple Cake Simply Made with Cocoa: Chocolate Roll Cake Stuffed Fried Olives Very Rich Cheese Cake with Edamame Beans Almond Cheese Tart with Plums Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine Bacon Pain d'Epi Cheese And Herbs French Toast Cranberry Orange Relish Simply Made with Cocoa: Chocolate Roll Cake Stuffed Fried Olives Very Rich Cheese Cake with Edamame Beans Almond Cheese Tart with Plums Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine Red Wine Bread With Walnuts and Cream Cheese - Made in a Bread Machine Bacon Pain d'Epi Cheese And Herbs French Toast Cranberry Orange Relish