Pandan Mille Crepe Cake
I can remember the first time I had a crepe cake, it was back when I lived in Boston. I was walking home on the infamous Newbury St. when I noticed the most pristine looking cake shop - I actually thought it was a high-end dress shop or something, it was so luxurious looking. It was Lady M if you've been to one of their stores before you know what I mean. Anyway I had a piece of their green tea crepe cake - it was anything unlike I'd had before so when I found this recipe recipe for a pandan crepe cake, I just couldn't resist! I had to share it with you all.
Ingredients
- 6 Large eggs
- 1½ cups All-purpose flour
- ½ cup Sugar
- 1 pinch Salt
- 2 cups Milk
- 1 cup Pandan juice (from 10 pandan leaves)
- 6 tbsp Butter (melted)
Cream Filling
- 1½ cups Heavy Whipping Cream
- 2 cans Coconut milk (refrigerated) This will need to be refrigerated overnight to allow the milk/cream and coconut water to separate.
- 1 cup Confectioners sugar
- ½ tsp Vanilla extract
Instructions
Pandan Juice (if making from leaves - skip if you bought the canned juice)
- Chop pandan leaves into 1-inch pieces and place them into a blender.
- Add water, 1 tbsp at a time (no more than 4 tbsp. The mixture should resemble a paste. Place the paste into a cheesecloth and squeeze out the juice.
Cream Filling
- Carefully remove the cans of coconut milk from the refrigerator without shaking them (you want to keep the cream and coconut water that has settled from mixing together).
- Scoop the hardened coconut cream off the top and place it into a chilled mixing bowl.
- Add the heavy whipping cream to the bowl.
- Using a mixer, whip on high speed until stiff peaks form. Cover and let it chill in the refrigerator while you are cooking the crepes. Tip: If you're making this in advance, add a stabilizer like cornstarch (1 tbsp for every 1 cup whipping cream) or powdered sugar (3 tbsp for every 1 cup whipping cream) to make the whipped cream last longer.
Crepe Mixture
- Combine all ingredients for the crepe batter in a blender (or use a hand mixer) and process until smooth. Cover and chill in the refrigerator for at least 2 hours or overnight.
- Remove the crepe mix from the refrigerator about 30 minutes prior to making the crepes - they need to be at room temperature before you start cooking.
- Before you make the crepes, prepare a cooling rack and have a few pieces of parchment paper ready to place the hot crepes on once you finish making each one. You don't want to stack them until they have completely cooled off.
- Preheat 10-inch non-stick skillet on medium heat and add a bit of melted butter.
- Pour 1/4 cup of batter in the middle of the pan and immediately slowly swirl the batter to cover the surface of the pan (the batter will start to cook as you swirl).
- Cook until the crepe is lightly golden brown (30-45 seconds) and gently flip over to cook for another 5-10 seconds). If this is your first time making a crepe as it was mine, be prepared to break a few while you figure it all out. Remove from pan and place on parchment paper/cooling rack. Do not stack the hot crepes on top of each other yet.
- Continue cooking the rest of the batter (about 18-20 crepes).
- Once all of the crepes have cooled completely. Place one crepe on a serving platter or cake stand. Spread about 1/4 cup of cream evenly on top and then stack with another piece of crepe and continue with the rest of the crepes and cream.
Notes
*This recipe is thanks to What To Cook Today
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