Japanese mille crepe is one of those Yogashi (western style confectioneries) which has foreign roots but was created in Japan. Mille means 1000 in French and crepe is a very thin French pancake.
In this recipe I only had fresh cream and fruit to fill but you can be adventurous. Popular fillings are cheese cream, lemon curd, Nutella, custard cream or a combination of these. Because my pan was big I made 9 layers. If you would like to go extreme like the Japanese, you can use a smaller pan to make more crepes and stack up high!
- 3 eggs
- 2 tbs sugar
- a pinch of salt
- 375 ml milk
- 30 g unsalted butter
- 250 fresh cream
- 20 g sugar
- 1 punnet of strawberries
- 2 kiwis
- 1 banana
- Melt butter and slice the strawberries, kiwis and bananas thinly and set them aside
- Mix eggs, 2 tbs sugar and a pinch of salt in a bowl.
- Add milk and mix.
- Sift the flour into a separate larger bowl and make a well in the centre.
- Pour the egg and milk mixture into the well gradually and stir to mix them well.
- Add the melted butter into the mixture
- Strain the mixture and refrigerate at least one hour.
- After one hour, heat a frying pan over medium heat and pour 1 cradle of the mixture and spread thinly and evenly.
- When bubbles appear, turn it over and fry it briefly.
- Repeat the process until all mixture is used.
- Whip the fresh cream with 20g sugar firmly.
- Spread the whipped cream on one crepe and stack next crepe and spread cream over and repeat the process. On the third, fifth and seventh layer, place sliced fruit and cream.
- Cover with cling wrap and refrigerate for 30 minutes.
- Top with more fruit and dust icing sugar to serve.