Crepe Mille

So, this is the basic recipe I use for a crepe mille. I will try to update with the variations as I make them.

CREPES

Note: I like to make my crepes and pie crusts with browned butter. Reducing the water content gives you a bit more texture in the bake and I love the nutty flavor it introduces. HOWEVER: you need to brown the butter, then let cool, and then weigh it – depending on the butter you use and how much you brown it, the weight can change SIGNIFICANTLY. And if you are using it for pie crusts, you need to freeze it, so make it a day at least in advance. If I am going to be doing a lot of baking, I will spend some time browning a ton of butter, then put it into ice cube trays to freeze. Then you can use as desired. However, you can use butter right from the package instead.

This will make a LOT of crepes – 30-40, depending on how thick you make them and the size of your pan. I like having more because I like a big stacked crepe mille, and also a lot tend to disappear before they can get into the cake.

Ingredients:

130 g. browned butter, melted and cooled
375 g. flour
60 g. sugar
5 g. fine salt
700 g. milk
150 g. water
6 eggs
Optional: 12 g. vanilla extract/half vanilla bean

Mix all ingredients in blender. You can do this in a mixer or by hand, but you want it to be SUPER SMOOTH and silky, and a blender does the trick perfectly without overmixing. Cover tightly and rest in fridge for at least an hour, preferably 2 or up to a day.

To make the crepes, I have a specific crepe pan. Once a crepe pan gets any scratches it gets a lot harder to use, so this is one of the few instances when I like a one-use item that everyone else (mostly) knows to leave alone. It doesn’t have to be expensive, just don’t use it with metal utensils. However, you can use any small flat pan.

Keep softened butter nearby to keep greasing the pan. Start with a pat of butter over medium-low heat, swirl to cover, then use a cloth/paper towel to remove excess. Using a 1/4 c. dipper or cup or small ladle, pour batter into pan and quickly swirl. You are looking for a thin, even, flat crepe. This takes some practice, and also you need to keep an eye on the heat to make sure it doesn’t cook too fast. You want the bottom set and the edges just starting to get golden, about 1-2 minutes. Carefully flip, cook for about 30 seconds on the other side until you get some golden spots, then transfer to a platter. Repeat process, adding more butter between crepes as needed. Batter may need to be quickly whisked before using/in between crepes if it starts to settle. If crepes are sticking, let cool before stacking or use parchment between. Loosely cover and set aside until completely cooled, then use or tightly cover for later use. If using more than a few hours later, keep in fridge, then bring to room temperature for use.

Tiramisu Filling

360 ml. heavy cream (cold)
30 g. espresso or very strong cold brew
8 oz./225 g. cream cheese (Full Fat Philadelphia, seriously, just do it)
120 g. 10x sugar
5 g. vanilla
Optional: heavy splash rum, brandy, or grand marnier
cocoa powder for dusting

Whip cold cream to medium peak stage and set aside. Beat together other espresso, cream cheese, sugar and vanilla (and liquor if using) until very well combined and silky smooth. Fold in peaked cream.

To assemble, put a dollop of cream on a flat platter to keep the cake in place. Lay crepe flat, thinly spread filling to the edges, repeat until out of crepes or to your desired height. For an extra chocolatey cake, you can dust every layer with cocoa powder, but I find this too strong – I like the flavors from the coffee and the browned butter. So instead, dust a few layers in the cake, then do a heavy dust layer on top. Alternatively, you could top it with whipped cream and cocoa dust, or caramelized granulated sugar like it is a creme brulee, just be careful around the edges as the crepes can catch fire. Refrigerate for at least two hours until set, or up to a day loosely covered.