Ingredients:

  • 250g all-purpose flour
  • 45g granulated sugar
  • 0.5 tsp fine sea salt
  • 6 large eggs, room temperature
  • 710ml whole milk, slightly warmed
  • 85g unsalted butter, melted and browned
  • 1 tbsp vanilla extract
  • 600ml heavy whipping cream, cold
  • 225g mascarpone cheese, cold
  • 90g powdered sugar, sifted
  • 1 tsp vanilla bean paste

Instructions:

  1. Combine flour, granulated sugar, salt, eggs, milk, melted butter, and vanilla extract in a high-speed blender. Pulse for 30 seconds until completely smooth. Strain through a fine-mesh sieve into a bowl to remove air bubbles.
  2. Cover the batter and refrigerate for at least 1 hour or overnight to allow the gluten to relax and the starch to hydrate.
  3. Heat a 10-inch non-stick skillet over medium-low heat. Lightly brush with butter. Pour 3 tablespoons of batter into the center, swirling immediately to coat. Cook for 60-90 seconds until edges are golden, flip, and cook for 30 seconds more. Repeat until batter is gone.
  4. Stack crepes on a wire rack to cool completely. Once cooled, use an 8-inch cake ring or plate as a template to trim the edges for a uniform professional look.
  5. In a chilled bowl, whisk cold heavy cream, mascarpone, powdered sugar, and vanilla bean paste until stiff peaks form.
  6. Place one crepe on a serving plate. Spread roughly 3 tablespoons of the whipped filling in a thin, even layer using an offset spatula. Repeat the stacking process until all crepes are used.
  7. Refrigerate the assembled mille crepe cake for at least 4 hours, or ideally overnight, to allow the layers to bond and set for clean slicing.