Millie Crepe

To err is human. The first time I heard this was when Capt. Jean-Luc Picard mentioned it on an episode of Star Trek-The Next Generation. (I loved that series and miss it.)
And indeed as a human being I made a terrible mistake copying a recipe and as a result my Millie Crepe ... Tak jadi.

But the masses all agreed that it tasted good, despite its appearance T..T
My fault really, I should have double checked before starting. It's like this, I normally chose which recipes I want to try out and then I copy it by hand from the blog. Sometimes I copy several at once, and only try it out days later, after all lecehlah to switch on the lap top just to find a recipe before I start baking.

What on earth am I rambling about, you might wonder. Well first let me 'show off' my millie crepe.
Unfortunately it isn't a thousand layers like the namesake but let it be a lesson to me to always double check the ingredients, especially the measurements!!

I found this wonderful recipe from ABM's blog. Terima kasih banyak-banyak, ya!! Compare his lovely looking crepe to mine and slowly pass out from laughing. Mine is awful where else he's looks fantastic....when will I get to that level?
But overall it is rather easy, you don't need an oven but a whole lotta patience. The prep for this recipe is quite a lot but it is worth it. Practice makes perfect, so they say ^ ^ Trylah :DD

bolehlah kan?

pretty still ne?

by the time this one was snapped you can see the filling melting!

Millie Crepe with Vanilla Cream Custard.
source: ABM

For the crepe
140g self raising flour
a pinch of salt
20g corn flour (about 1 Tbsp)
80g castor sugar
500ml milk
30g butter (melted)
4 egg yolks
1 tsp vanilla essence

For the filling
This custard is what ABM calls the eggless one.
I did this one.

500ml milk
3 1/2 Tbsp custard powder
85g castor sugar (ABM used 100g but I used 85g)
2 Tbsp butter
1 tsp vanilla
200-250ml non dairy whipping cream


or if you like you can also try what ABM calls the eggy one

450ml milk
2 Tbsp all purpose flour
1 1/2 Tbsp corn flour
85g castor sugar
4 egg yolks
2 Tbsp butter
1 tsp vanilla
a pinch of salt
200 ml non dairy whipping cream


Method
Crepe
In  bowl combine flour, cornflour and salt with 250ml milk. Add milk gradually to avoid lumps.
In another bowl whisk the egg yolks, sugar and 250ml milk.
Pour the egg mixture into the flour batter.
At this point ABM added a little bit more flour to his batter, so I did too.
Add the melted butter and vanilla. Mix well.
Sieve the batter, leave to rest in the fridge for 30 mins. (any longer thickens the batter)

**Before you begin, make sure you get all your stuff ready. You'll need a non stick pan, a plate, some butter or oil, a spatula, a small ladle, sheets of plastic or a roll of cling wrap and don't forget your patience.

I used a 20 in non stick pan to make the crepes. They say non stick, but it does stick so use a little bit of oil or butter each time you make a new crepe.

Heat the pan first then turn the heat to low. Ladle the batter onto the pan and slowly rotate the pan so that the batter covers entire surface evenly. Believe me at first it is hard but not for long.
After a few minutes, the surface of the crepe will look 'dry' and small air pockets will appear now slowly flipped one corner to check if the crepe is slightly brown underneath. If it is, time to remove it from the pan. No need to cook both sides of the crepe.

Using a spatula gently put it on a plate and cover immediately with cling wrap or a plastic sheet.
This is to avoid the crepe drying and sticking to its friends later.
Keep going until all the batter is finish. Leave the crepes covered to cool.


Filling
And now off to cook the filling. I used the eggless custard recipe. For the eggy custard please refer here.

This is where I went wrong. Instead of 3 1/2 Tbsp of custard powder, silly me only used 3 1/2 tsp (!!), so that is why my filling is running.

Okay, in a pot combine milk, custard powder, sugar and salt. Mix well and cook over low heat.
Add in the butter and continue cooking and stirring until it thickens. Beware this burns easily. Add in vanilla.
Take off the heat and leave to cool.

In a chilled bowl, whipped the cream until soft peaks. Gently stir in the cooled custard into the cream.
And now it is ready.

To assemble
I didn't use a sponge cake as a base, instead did mine all with just crepes.
I lay one crepe on the board and covered it with the filling before topping it with another piece of crepe.
Keep repeating the process until the last piece. Leave the top free of filling leaving it as it is or decorate with some fresh fruits.
Once done, carefully cover your crepes with cling wrap and put it in the fridge for the cream filling to hardened.
Leave it for a couple of hours or better still overnight.

I didn't count how many layers I made but I think it was more than 10.
Will do better next crepes.


Happy Baking.