Lady M-Style Purple Yam Mille Crepe Cake
I recently embarked on a delicious adventure to replicate the iconic Lady M Purple Yam Mille Crepe Cake, known for its delicate layers and luxurious flavors. Inspired by the idea of infusing unique flavors like purple yam, I decided to create my own version, the Lady R Purple Yam Mille Crepe Cake. After some trial and error, I’m excited to share the tips and techniques I learned along the way to master this exquisite dessert at home.
First Trial: Purple Yam Mille Crepe Cake
My initial attempt involved creating a Purple Yam Mille Crepe Cake. I infused the cake with purple yam in every component, resulting in a naturally subtle purple hue. The cake featured 20 layers. However, the crepes turned out thicker than I desired, likely due to the mashed purple yam in the batter. Despite this, the strong purple yam flavor was a hit among my friends, and the cream-to-cake ratio was well-balanced.
Second Trial: Peach Black Tea Mille Crepe Cake
For my second trial, I made a Peach Black Tea Mille Crepe Cake to celebrate the peach season. I adjusted the flour and milk quantities to achieve a runnier batter, which resulted in thinner crepes. The cake had 20 layers, but I inadvertently added too much cream, which overwhelmed the flavor. Additionally, peaches tend to rust quickly, affecting the texture. Despite using three full peaches, the peach flavor was quite subtle.
Third Trial: Peach Mille Crepe Cake
In my final attempt, I focused solely on peaches, omitting the tea component. I further reduced the flour to create a very runny batter, resulting in crepes that were at least twice as thin as in my initial attempts. With 20 layers, the crepes were so delicate you could almost see through them. I incorporated peaches into every part of the cake, including the skin, which gave the peach jelly a natural pastel pink hue. To prevent the peaches from rusting, I coated them with a thin layer of syrup.
Tips & Notes for Success:
Prepare the Essential Tools
- Oil brush (optional)
- A non-stick pan: we use 24 cm (9.5″) in diameter in this recipe.
- Silicone spatula
- 1/4 measuring cup
- Cold damp towel
- Powder Free Vinyl Disposable Gloves
Handle Hot Crepes
Use the glove on one hand to handle the hot crepes. This will make the process of touching and flipping the crepes less painful.
Measure Batter
Use a 1/4 measuring cup to portion out the batter. This helps in creating uniform crepes. Do a test run to find the best size of measuring cup for your pan.
Rest the Batter
Prepare the batter the night before and refrigerate it. If you’re short on time, let it rest for at least one hour. This resting period helps thicken the batter and reduces the chance of crepes breaking.
Pan Temperature
Preheat your pan on low heat. The batter should start to solidify immediately upon pouring into the pan. Keeping the heat low allows you to pour back excess batter into the bowl while cooking, which is crucial for achieving thin crepes.
Cool the Pan
Place the pan on a cold damp towel every 3-5 crepes to cool it down and prevent sticking. The oil brush is optional, but it helps to evenly spread a thin layer of oil. Avoid excessive oil, which can make the crepe surface greasy.
By following these tips and making adjustments based on your preferences, you can create a Mille Crepe Cake that rivals even the most luxurious versions. Enjoy your baking adventure!
Purple Yam Mille Crepe Cake
Equipment
- Cold damp towel
Ingredients
Crepe Batter
- 1 purple yam approx. 250g, mashed
- 4 large eggs
- 30 g sugar
- 55 g unsalted butter melted
- 190 g all-purpose flour
- 550 mL milk
- 2 g salt
Cream Filling
- 400 mL whipping cream
- 30 g sugar
- 50 g purple yam mashed
Instructions
Crepe Batter Preparation:
- Heat the milk in a saucepan until it begins to steam, then remove from heat.
- Stir in the mashed purple yam, mixing until fully combined. Set aside to cool.
- In a large metal bowl, whisk together the eggs and sugar until the mixture turns pale and frothy.
- Gradually add the melted butter to the egg mixture, ensuring the butter is lukewarm to prevent cooking the eggs.
- Sift the all-purpose flour and salt into the mixture, and gently mix until just combined, avoiding overmixing to prevent a rubbery texture.
- Slowly incorporate the milk mixture into the batter, adding it in thirds. Mix until fully combined before adding more.
- Strain the batter through a sieve into another metal bowl to ensure a smooth consistency.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
Cooking the Crepes:
- Heat a 10-inch non-stick frying pan on low heat. Once hot, lightly brush with oil and remove excess with a paper towel.
- Stir the batter, then scoop 1/4 cup of it into the pan.
- Lift the pan from the heat and swirl the batter to evenly cover the bottom. Pour any excess back into the batter bowl.
- Cook for 2 minutes without disturbing. When the edges become crispy and the crepe starts bubbling, flip it using a silicone spatula and your hand.
- Cook the other side for 20 seconds, then transfer the crepe to a working surface or large plate lined with plastic wrap.
- Repeat the process until all the batter is used, cooling the pan on a cold towel every 3-4 crepes. This recipe makes about 20 crepes.
- Set the crepes aside to cool.
Cream Filling Preparation:
- In a large metal bowl, whisk the whipping cream and sugar until soft peaks form.
- Gradually add the mashed purple yam, in thirds, and continue whisking until fully combined.
- Whisk the cream until it reaches a medium-stiff peak.
Assembling the Mille Crepe Cake:
- (Optional) Use a 6-inch round mold or bowl to trim the edges of the crepes, ensuring they are all the same size.
- On a large plate or working surface lined with plastic wrap, place the first crepe. Reserve the best-looking crepe for the top layer.
- Spread a thin layer of the purple yam cream evenly over the crepe, just thick enough to cover the surface without showing through.
- Place another crepe on top and repeat the process until all crepes are stacked.
- Use a metal spatula to clean any excess cream from the edges.
- Wrap the entire cake in plastic wrap and refrigerate for at least 2 hours before serving.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
