Recipe Pancake Cake (Mille Crepe Cake)

The second Sunday of October I will host the first Afternoon Pancake event of season II, and serve Pancake Cake, also called Mille Crepe Cake . Please join me, and try this great recipe (Danish version below):

IMG_2807 (1)

Mille Crepe Cake

Ingredients

Crêpe Batter

  • 6 tbsp butter
  • 750ml milk
  • 6 eggs
  •  200g wheat flour
  •  7 tbsp granulated sugar
  • One pinch of salt

Pastry Creme Filling

  • 1 egg
  • 1 tbsp wheat flour
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 250ml milk
  • 1 tsp vanilla extract or vanilla sugar
  • 1 tsp hot water
  • 2 tbsp heavy cream, whipped

Directions

Crêpe Batter

  1. In a small pan, melt the butter until lightly browned. Remove from heat and set aside.
  2. In a separate, small pan, warm the milk until steaming. Remove from heat and allow to cool slightly.
  3. Using your hand mixer at low speed, mix the eggs, flour, sugar, and salt in a large bowl. Slowly add in the milk and browned butter. Refrigerate the batter in an airtight container for several hours, or overnight.

Pastry Creme Filling

  1. In a small bowl, add egg, flour, sugar, and cornstarch. Beat until smooth.
  2. In a saucepan over low heat, bring milk to a simmer. Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, until thickened and just comes to a boil.
  3. Remove the saucepan from the heat. Add vanilla and hot water. Stir until dissolved into the mixture. Set aside to cool until firm. 
  4. When the pastry creme has cooled, fold in the whipped cream. 
  5. Refrigerate until thick, preferably overnight.

Preparation

Ingredients

  • Crêpe Batter (see recipe above)
  • Pastry Creme Filling (see recipe above)
  • 500ml heavy cream
  • 1 tbsp granulated sugar
  • Powdered sugar
  • Fresh berries

Directions

  1. The day before making and assembling the cake, prepare the crêpe batter and the pastry creme filling. Refrigerate.
  2. Line baking sheets with parchment paper.
  3. Heat up a non-stick crêpe pan to medium-low. Hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter. Flip the crêpe, once light brown edges are showing. Cook shortly, approximately 5 seconds on the other side. Remove the cooked crêpe onto a prepared baking sheet to cool. Do not stack the crêpes on top of each other. Repeat this process with the remaining batter.
  4. Whip the heavy cream with the granulated sugar. Remove the pastry creme filling from the refrigerator and gently fold the whipped cream into the pastry creme filling. 

 Assembling the Cake

  1. Place one crêpe on a large cake plate.
  2. With a small spatula, completely cover the crêpe with a thin layer of the pastry creme filling. 
  3. Cover with another crêpe and repeat covering with the pastry creme filling until you have reached approximately 20 layers. The 20th crepe will be the last or top layer.
  4. Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered sugar and fresh berries.

Pandekagekage

Ingredienser

Pandekagedej

  • 6 spsk smør
  • 750ml mælk
  • 6 æg
  • 200g hvedemel
  • 7 spsk sukker
  • 1 knivspids salt

Kagecreme

  • 1 æg
  • 1 spsk hvedemel
  • 2 spsk sukker
  • 1 spsk majsstivelse
  • 250ml mælk
  • 1 tsk vaniljeextrakt eller vaniljesukker
  • 1 tsk kogende vand
  • 2 spsk pisket fløde

Fremgangsmåde

Pandekagedej

  1. Smelt smørret på en lille pande. Tag panden af varmen, og sæt til side.
  2. Varm mælken i en anden lille pande indtil den damper. Tag panden af varmen og lad den køle lidt ned.
  3. Med en håndmixer blandes æg, hvedemel, sukker og salt i en stor skål. Tilsæt mælken og den smeltet smør langsomt. Stil skålen i køleskabet i flere timer eller til næste dag.

Kagecreme

  1. Bland æg, hvedemel, sukker og majsstivelse i en lille skål. Pisk indtil dejen er ensartet.
  2. Ved svag varme varmes mælken op i en lille gryde indtil den simrer. Fjern gryden fra blusset og hæld langsomt mælken op i æggeblandingen. Hæld alle ingredienserne tilbage i gryden, og pisk konstant indtil massen er blevet tykkere og lige koger.
  3. Fjern gryden fra blusset. Tilsæt vanilje og kogende vand. Pisk indtil cremen er ensartet. Sæt den til side, indtil den er afkølet og fast.
  4. Når cremen er kølet ned foldes flødeskummet i.
  5. Stil i køleskabet indtil den er tyk, helst til dagen efter.

Forberedelse

Ingredienser

  • Pandekagedej (se opskrift ovenfor)
  • Kagecreme (se opskrift ovenfor)
  • 500ml fløde
  • 1 spsk sukker
  • Flormelis
  • Friske bær

Fremgangsmåde

  1. Dagen før kagen laves forberedes pandekagedejen og kagecremen. Sæt begge i køleskabet.
  2. Læg bagepapir på bageplader.
  3. Varm en pandekagepande op ved mellem til lav varme. Når smørret er smeltet tiltes panden med den ene hånd mens dejen hældes på panden med den anden. Bevæg panden langsomt i en cirkelbevægelse for at fordele dejen. Vend pandekagen, når kanten er gyldenbrun. Brun kort på den anden side, ca. 5 sekunder. Læg pandekagen til afkøling på bagepapiret. Læg ikke pandekagerne ovenpå hinanden. Gentag med den resterende dej.  
  4. Pisk fløde og sukker. Tag kagecremen ud af køleskabet og fold forsigtigt piskefløden i kagecremen. 

Samling af kagen

  1. Placer en pandekage på et stort pandekagefad.
  2. Fordel et tyndt lag kagecreme på pandekagen med en lille spatel.
  3. Læg en anden pandekage ovenpå og fortsæt med at fordele et lag kagecreme, indtil der er ca. 20 lag. Den 20. pandekage er det øverste lag.
  4. Sæt kagen i køleskabet i mindst 2 timer. Lad kagen stå ved stuetemperatur i 15-30 minutter før den serveres. Drys flormelis over kagen og læg bær på.

Author: Camilla Hilbrands

Camilla formed the company At Work A/S in 1992 at the age of 20 and has been active as a wellbeing expert ever since. She has followed and been involved in creating the development within health and wellbeing in the workplace from its modest beginnings at the start of the 1990s, and she has, among other things, been an expert at National Centre for Workplace Health Promotion (Nationalt Center for Sundhedsfremme på Arbejdspladsen). Camilla is an experienced leader, teacher and speaker and spends most of her time developing and arranging courses and concepts that aim at increased wellbeing for individuals and groups. Creativity, honesty and social intelligence are Camilla’s strong points, and in addition to this she is known for her passion for and book about pancakes. Her focus is basically resource-oriented and innovative and her tal and workshops are based on the most recent research in the fields of positive psychology, neuroscience and behavioural science. Camilla is an informal and humorous speaker, and with her solid professional background she always leaves her audience with aha moments and specific tools they can use straight away. Camilla is an active participant and networker at various conferences, including TED conferences, and in addition to this she has been enrolled as a member of Richard Branson’s “Change Makers and Rule Breakers”, and she is a strong supporter of the motto: Be the change you wish to see in the world.

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