Description
Delight in the delicate layers of Japanese Strawberry Mille Crepe Cake, a stunning dessert that combines paper-thin crepes with luscious cream and fresh strawberries. Perfect for special occasions or whenever you crave something sweet and elegant.
Ingredients
For the Crepes:
- 3 large eggs
- 35 grams neutral tasting oil
- 190 ml heavy cream
- 190 ml milk
- 3 tablespoons granulated sugar
- 135 grams cake flour
- 1 teaspoon vanilla extract
- 6 tablespoons water
- Butter for greasing pan
- Optional: red food coloring
For the Filling:
- 360 ml heavy cream
- 80 grams powdered sugar (to taste)
- 1 teaspoon vanilla extract
- 12 strawberries, thinly sliced
Instructions
- Prepare the Crepe Batter: Heat cream, milk, and sugar until sugar dissolves. Let cool, then add eggs, oil, flour, and vanilla. Blend until smooth, refrigerate for at least 1 hour.
- Cook the Crepes: Thin batter with water, cook in a buttered pan until golden on each side.
- Whip the Cream: Beat chilled cream until soft peaks form, then add sugar and vanilla.
- Assemble the Cake: Layer crepes with cream and strawberries, refrigerate overnight before serving.
Notes
- Ensure the crepe batter rests for at least 1 hour before cooking.
- Do not overmix the batter to avoid tough crepes.
- Chill the mixing bowl and beaters for best whipped cream results.
- Allow the assembled cake to set in the fridge overnight for optimal texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (estimated)
- Calories: 280
- Sugar: 12g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
