Sweet Crepe

Here’s a video remake of an old blog post recipe we made a few years ago.

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Basic Mille Crêpe Attempt

When we said this mille crepe was basic, we didn’t mean drinking Starbucks and listening to Taylor Swift. It’s a classic mille crepe recipe made up of layers of crepes filled with vanilla custard cream in between.

Mille crepe literally means “a thousand crepes” in French. It’s like a cake, but it’s made with very thin layers of crepes instead. It was something that was on my baking/cooking bucket list for quite a while now, but I didn’t want to attempt making it until I tried a store-bought one. I wanted to make sure I knew what a good mille crepe was supposed to taste like!

A few weeks ago, I finally got to try the mille crepe from Millie Creperie at Kensington Market. It definitely lived up to the positive reviews I’ve heard about their crepes. Their mille crepe had the right amount of sweetness with a creamy filling. The filling tasted like pastry cream mixed with some whipped cream. Now that school’s over and I’m on the verge of unemployment, I figured it’s about time I try making a mille crepe.

I used this recipe as a reference for making the cream filling. I highly recommend using vanilla beans or vanilla bean paste for the cream; it makes a huge difference! I also increased the amount of sugar because I felt that the cream wasn’t sweet enough. As for the crepes, I stuck with my go-to crepe recipe. I love the addition of using a citrus zest to the crepe batter as it adds a subtle flavour to the crepe. I tripled the amount of the crepe recipe and added about 3 tablespoons of sugar for a sweet crepe. That yielded me about 16 crepes. I used 15 crepe layers for the mille crepe because I messed up the last crepe. I nibbled on it while dipping the crepe with the remains of the cream filling stuck on the bowl. It was delish.

I was initially going to leave the crepes plain with a dusting of powdered sugar, but I ended up garnishing the mille crepe with strawberries and cream.

Verdict: I really enjoyed the cream filling and it tasted similar to the mille crepe I tried at Mille Creperie. However, I felt like there wasn’t enough cream or perhaps the cream dried up after leaving the mille crepe in the fridge overnight. I’ll have to tweak the crepe-to-cream ratio next time I make a mille crepe again.

Matchachoco recommended I make a matcha mille crepe next time (of course she would), so that’ll be my next mille crepe attempt!

‘Til the next blog post,

– Ricelessasian

Cut the Crêpe

Oh, crêpes! We love them for their versatility. You can have them as breakfast for dinner, dessert, a midnight snack…really any time of the day feels ‘right’. We’ve tried a few darn good crêpe places and were inspired by the amazing flavour profiles of both the sweet and savoury ones. We discovered that a good crêpe batter really is everything! It’s the foundation for enhancing all the other ingredients in the crêpe. Nobody likes a soggy crêpe or an overly crispy one, am I right?

We LOVE this recipe so much and think it’s a great recipe to share with friends and family! It also allows everyone to gather around the kitchen and create their own personalized crêpes to their liking. Good excuse for a crêpe party, if you ask us 😉

-Matchachoco

Useful cooking tools: Offset spatula and crêpe pan. A non-stick regular pan will also work, but the crêpe pan will ensure a neat circular crêpe. The offset spatula will allow you to flip the crêpe a lot easier than using a regular spatula.

Crêpe Batter (makes about 6  9.5″ crêpes)
Recipe from unknown source. It’s the ‘go-to’ crêpe batter recipe Ricelessasian’s  family uses.

Ingredients

1 cup flour
1 1/4 cup milk (whole milk, 1%, 2%, or skim milk)
2 eggs
1/2 tsp vanilla extract
1 tsp butter, melted
1/2 tsp lemon zest

Note: For a sweet crêpe variation, add a little bit of sugar, about 1 tsp. We usually don’t add sugar to the  crêpe batter when we use a sweet filling because this batter tastes good enough :).

Directions

1. Blend all the ingredients in a food processor. Blend just until all the ingredients are fully incorporated; don’t over mix.
2. Refrigerate the batter for at least 1 hour. This is an important step, so don’t skip this part.
3. Grease crêpe pan with oil or butter and heat over medium heat. Once the  crêpe pan is hot enough, pour the crêpe batter. Spread the crêpe batter into the pan with a swirling motion. Do this quickly as the  crêpe batter will cook very fast once it hits the pan.
4. Allow the crêpe to cook in the pan. When the corners of the  crêpe are starting to separate from the pan, flip the crêpe using the offset spatula. Add crêpe filling.
5. Fold the crepe using the offset spatula and serve on a plate.

Crêpe batter can be refrigerated for 1-2 days.

Crêpe filling Ideas

Veggie savoury crêpe: mozzarella cheese, grape tomatoes, baby spinach, salad dressing

The mozzarella cheese melts beautifully into the the hot crêpe! The crêpe was drizzled with homemade salad dressing.

Matchachoco’s ‘go-to’ salad dressing :
Combine 1/3 cup olive oil, 1/2 cup balsamic vinegar, 1 tbsp whole grain Dijon mustard, and 1 tbsp liquid pasteurized honey. Add some lemon zest for better flavour.

Savoury breakfast crêpe: Add scrambled eggs.

Sweet Nutella crêpe: Spread Nutella over hot crêpe and add sliced bananas. Drizzle folded  crêpe with Nutella and top with French vanilla ice cream.

Ice cream filled crêpe: Fill crêpe with ice cream when the crêpe has cooled. Top crêpe with fruits.

Note: We found that cooled crêpes dry out faster when they were made with skim milk. For better results, use whole, 1% or 2% milk.