Mille Crepe Pastry Ingredients
Ingredients for Crepe Dough
1 finger missing from 3 cups of flour
1 liter of milk
1 water 1 finger missing from the glass of granulated sugar
1 teaspoon of vanilla extract
½ teaspoon of salt
2 – 3 tablespoons of sunflower oil
3 tablespoons of melted butter – to grease the pan
Ingredients for Chocolate Cream
400 ml. cream
1 finger missing from 1 cup of powdered sugar
¾ cup of cocoa
200 gr. Labneh
Materials for Ganache
250 gr. dark chocolate
250 ml. cream
1 – 1.5 tablespoons of butter
For the pancake batter;
In a mixing bowl, flour, milk, granulated sugar, vanilla extract, egg Add , salt and sunflower oil and mix well with a whisk.
Put your pancake pan on the stove and set the fire to medium low heat.
Apply the melted butter to the pan with the help of a brush and spread it well on the pan with a towel paper.
With the help of a ladle, pour your pancake batter into the pan and spread it all over.
NOTE: The important thing here is that your pancake batter is very thin!!
Cook your crepe for about 2 minutes until it’s translucent and turn it over. Cook for another 30 seconds.
Then take it to your counter.
For chocolate cream;
Add the cream to a mixing bowl and start whisking.
Add powdered sugar and cocoa and continue whisking.
Add the thoroughly drained labneh and whisk once more.
Take your chocolate in a mixing bowl and melt it in a bain-marie. /> Then add the cream and mix well with the spatula.
Add the butter and continue mixing.
Lay baking paper on a pastry counter or the bottom of a flat plate.
NOTE : To make the sides and dimensions of your pancakes even With the help of a mold, you can cut the edges with a mold and fix it.
Then put the first layer of crepe and spread a thin layer of the chocolate cream you prepared on it.
Place one of the crepes you prepared on it and spread the cream again.
Continue the process until all the crepes and cream are gone.
Put it in the refrigerator and cool for 10-15 minutes.
Then pour the ganache on your crepe cake to cover all sides, put it in the fridge and let it cool for 1 hour.
Serve by slicing.