We’ve been wanting to make a mille crepe for a while, so we whipped up a tiramisu flavoured one in time for international coffee day!
Mille crepe is a French dessert, kind of like a cake made out of many layers of pancakes with a filling in between. Bringing together the French and Italian cultures, we decided to make it a tiramisu flavoured one as we both love the classic dessert and somehow have never made anything tiramisu flavoured before!! We’ve layered alternating plain and chocolate crepes and spread a mascarpone coffee filling between each one, then topped it off with a heavy dusting of cocoa powder.
Handily, Pyrex had sent us this awesome new bowl to try out (thanks pyrex!) you can pick one of these bowls up yourself here. We’ve had Pyrex bowls for years, the classic 3L bowl is our go to for proving bread dough! This new design has handy features, like a handle and pouring spout. This made it perfect for making the crepes which form the layers of our mille crepe. As we decided to alternate layers of plain and chocolate crepes we needed to mix up 2 batters. Make sure to add enough milk to create a really loose batter so that you can easily spread it over the pan and get lovely thin crepes! Once you’ve mixed together your batter it’s best to allow it to rest for at least 30 mins.
So your batter is ready and rested, time to make crepes! You want the pan on a medium high heat, we’ll leave the choice of how to flip up to you. Live life on the wild side or play it safe and use a spatula…
Once you’ve made all the crepes you can out of the batter, you should be able to get about 8 or 10 out of each one. It’s time for the filling, a filling that you kind of just want to eat straight out of the bowl (we may have some first-hand experience of this…). It’s quite a simple one to mix together, just add your mascarpone, coffee, kaluha and icing sugar to a bowl and whisk together until you have a smooth mixture.
Assembly is a pancake, filling and repeat process, you want an even thin layer about as thick as the crepe, keep layering, alternating the chocolate and plain crepes until you’ve used them all up, then top them with another layer of the filling, using up all you have left. To finish give a generous dusting of coca powder.
- 30g butter melted
- 30g sugar
- 150g plain flour
- 250ml milk
- 1 large egg
- 30g butter melted
- 30g sugar
- 140g plain flour
- 20g cocoa powder
- 275ml milk
- 1 large egg
- 500g mascarpone
- 50ml espresso
- 50ml kaluha (or any coffee liqueur)
- 75g icing sugar
- cocoa powder for dusting
- For the plain crepes place the sugar and flour in a bowl and create a well in the middle.
- In a jug mix together the milk, melted butter, then crack the egg into the dry ingredient bowl, and begin mixing.
- Whilst mixing gradually pour the milk and butter into the bowl of dry ingredients and whisk until well combined and there are no lumps.
- For the chocolate crepes place the sugar, cocoa and flour in a bowl and create a well in the middle.
- In a jug mix together the milk, melted butter, then crack the egg into the dry ingredient bowl, and begin mixing.
- Whilst mixing gradually pour the milk and butter into the bowl of dry ingredients and whisk until well combined and there are no lumps.
- With a non-stick crepe or frying pan on a medium high heat, pour about 1/3 cup of batter into the pan and swivel so that the whole base of the pan is covered.
- Cook until the top loses its shine then flip and cook for a further 30sec-1 min, remove from the pan and set aside for later.
- Repeat until you have used all of both batters.
- Whilst your crepes are cooling, make the filling but mixing together the mascarpone, icing sugar, coffee & kaluha until smooth
- Assemble your mille crepe by placing a chocolate crepe on a plate or cake stand and covering the crepe with a thin layer of your mascarpone cream
- Next place a plain crepe on top and continue this process alternating your crepes until all your crepes are used
- For the final layer apply the mascarpone cream and finish with a heavy dusting of cocoa powder
