Table of Contents
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
For the crepe batter, heat the 2 ½ cups milk until steaming. Remove from heat and let cool slightly. In a separate bowl, mix together the 5 eggs, 1¼ cup flour, 3 tbs sugar, 5 tbs butter, and salt. Slowly add in the warm milk and mix until smooth.
People may copy Lady M’s Mille Crepes, but when they want a perfect specimen, they will go to the store — or just pick up the telephone and have it delivered to their doors. The Mille Crepes is $35 (6-inch) and $65 (10-inch) at Lady M Cake Boutique, 41 East 78th Street.
I opened Joy of Cooking, and right among the pancake recipes is one for crepe cake, made with a dozen crepes layered with lemon sauce. A similar version, layered with whipped cream and jam, called gâteau de crepes, appears in the Larousse Gastronomique. As the book explains, filled layers of crepes is an age-old recipe.
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