Gâteau Mille Crêpes with Vanilla Cream and Raspberry Sauce

Ingredients

• For the crêpes: For the crêpes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 4 large eggs 4 large eggs
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• For the vanilla cream: For the vanilla cream:
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the raspberry sauce: For the raspberry sauce:
• 2 cups (300g) fresh raspberries 2 cups (300g) fresh raspberries
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Powdered sugar and fresh berries for garnish Powdered sugar and fresh berries for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 26g (16g saturated)
• Carbohydrates: 42g (22g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, sugar, salt, and melted butter until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick skillet over medium heat. Pour 1/4 cup of the crêpe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1 minute until the edges start to brown, then flip and cook for another 30 seconds. Repeat with the remaining batter.
3. 3.
   In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Set aside.
4. 4.
   To make the raspberry sauce, combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Remove from heat and let it cool.
5. 5.
   Place one crêpe on a serving plate and spread a thin layer of vanilla cream on top. Repeat the process, alternating between crêpes and cream, until all the crêpes are used.
6. 6.
   Pour the raspberry sauce over the top of the cake, allowing it to drizzle down the sides. Refrigerate for at least 2 hours to allow the flavors to meld.
7. 7.
   Before serving, dust the cake with powdered sugar and garnish with fresh berries.

Treat your ingredients with care...

• Crêpes — Ensure the batter is smooth and free of lumps for perfectly thin and even crêpes. Adjust the heat of the skillet to prevent burning or undercooking.
• Vanilla cream — Whip the cream until stiff peaks form, but be careful not to overwhip, as it can turn into butter. Chill the cream and mixing bowl beforehand for better results.
• Raspberry sauce — Use ripe and juicy raspberries for the best flavor. Adjust the sugar quantity based on the sweetness of the berries.

Tips & Tricks

• To achieve thin and even crêpes, tilt the skillet in a circular motion while pouring the batter.
• Let the crêpes cool completely before stacking them to prevent sticking.
• For a more intense raspberry flavor, strain the sauce to remove the seeds.
• Experiment with different fruit sauces or compotes to personalize the cake.
• Serve the cake slightly chilled for the best texture and flavor.

Serving advice

Slice the Gâteau Mille Crêpes into wedges and serve on individual dessert plates. Accompany each slice with a drizzle of raspberry sauce and a sprinkle of powdered sugar. Add a dollop of whipped cream and a few fresh berries for an elegant finishing touch.

Presentation advice

Present the Gâteau Mille Crêpes on a cake stand or a decorative platter to showcase its beautiful layers. Dust the top with powdered sugar and arrange fresh raspberries or other berries around the base of the cake for an eye-catching display.