Lady M Mille Crêpes-melaleuca

Name: Lady M Mille Crêpes-melaleuca
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 6tbsp/85g butter; 6 egg; 7tbsp/87.5g Sugar; 3cup/690g milk; 1/2cup/180g Flour; 1g salt; 6 yolk; 1/3cup/40g starch; 1tbsp/15g Vanilla extract; 2cup/470g Animal whipped cream

by zsue

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The light egg yolk vanilla sauce is mixed with whipped cream, with layers of crepe pancakes, which has a sweetness that melts in your mouth.
It can't match the taste of Lady M, but it can always be shaped like a little satisfaction.

Making crepe crepes is a small skill. At the beginning, it is always difficult to grasp the thickness and heat, so you can try a few pieces first. The entire recipe can make nearly 20 22 cm pancakes.
The amount of sugar in the recipe has been relatively reduced, if you like sweeter, you can add more sugar.

In fact, the whole production is two steps.
1. The first day-make crepe pancake solution, mayonnaise vanilla sauce (refrigerated)
2. On the second day, mix mayonnaise and vanilla sauce with fresh cream, fry crepe cakes, and assemble cakes

The following recipes are divided according to the required materials
1. Crepe is the material needed to make crepe crepes
2. Vanilla sauce is the material for making vanilla sauce

Tools that need to be prepared in advance: ice, non-stick pan, whisk

The original recipes are measured using tablespoon and cup, which have been converted into grams. However, if there are measuring cups and measuring spoons, the original recipe is more accurate. "

Lady M Mille Crêpes-melaleuca

1. Melt the butter needed for crepe in a small pot on low heat until it turns yellowish brown, about 2-3 minutes. Set aside for later use.

2. Mix the eggs, flour, sugar, and salt needed for Crepe. Set aside for later use.

3. Heat the milk needed for crepe in a small pot and let it steam, about 2-3 minutes. Set aside to cool for 10 minutes. Slowly pour milk and butter into the mixture of 2 and mix well. After cooling down, put it in the refrigerator overnight.

4. Heat the milk and vanilla extract needed to make the vanilla sauce in a small pot on low heat until boiling, set aside to cool for 10 minutes. Mix the egg yolk, starch, and sugar needed to make vanilla sauce in a small pot.

5. Slowly pour the milk into the egg yolk mixture, then transfer to a low heat and use a mixing spoon to keep stirring until it boils slightly. After turning off the heat, continue to stir for 1-2 minutes, the mixture will become more dry and thick. (Be careful to keep stirring from bottom to top on low heat to prevent the eggs from clumping)

6. Put a large bowl on a container with ice, put the hot vanilla sauce into the bowl (ice bath), quickly cool down, stir for a few times and then add butter that melts at room temperature.

7. Put the well-stirred vanilla sauce in the refrigerator overnight.

8. On the second day, take the whipped cream out of the refrigerator and whip at medium speed, add 20g sugar in portions

9. It can be sent at medium speed to wet, that is, it has clear lines and slightly sticky. Scoop up the whipped cream with slightly sharp corners and will not fall slowly.

10. Mix the whipped cream with the vanilla sauce made on the first day and put it in the refrigerator.

11. The next day, take the crepe mixture out of the refrigerator 30 minutes in advance. Brush a thin layer of oil in a 22cm (9 inch) flat-bottomed non-stick pan over medium heat.

12. Spoon in a little crepe mixture (about 5 tablespoon), and cover the surface of the pot with the mixture thinly and evenly.

13. After frying on medium heat for 1 minute, bubbles will appear.

14. Slowly turn the pancake over with your hands or a small spatula, and fry for another 20 seconds

15. Cool the finished pancakes aside, put greased paper in the middle of each to avoid sticking together.

16. You can press a plate on the top of the finished pancake and cut off the uneven edges with a knife.

17. Take out the vanilla sauce mixture and spread the vanilla sauce evenly on the pancakes, layer by layer.

18. Put the finished layer cake in the refrigerator for at least 2 hours and then take out the slices.

Tips:
1. When making vanilla sauce, keep stirring on low heat to avoid lumps. The mixture will feel thick and thick during the stirring process. If the vanilla sauce is too thin, the cake will be more collapsed.
2. After the whipped cream is whipped, it should be mixed with vanilla sauce in time and then refrigerated in the refrigerator before making the cake. It is more conducive to the overall plasticity of the cake.
3. If the whole cake cream is relatively diluted, you can refrigerate it for more time before eating.
4. Nearly 20 crepe crepes can be made.
5. You can sprinkle some powdered sugar on the top of the cake for decoration
6. If you don't want to make 9-inch melaleuca, you can reduce the recipe recipe proportionally.