Purple Yam Mille Crepe Cake
Equipment
- Cold Damp Towel
- Oil Brush
- Sieve
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 mashed purple yam
Makes: 6inch round
Instructions
To prepare the Crepe Batter:
- In a saucepan, heat milk until steam starts coming out. Remove from heat.
- Add mashed purple yam into the milk. Mix until combine. Set aside to cool.
- In a large metal bowl, add eggs and sugar. Whisk until the color turns white-ish, and it becomes frothy.
- Add melted butter into the egg mixture. Make sure the melted butter is at a lukewarm temperature, otherwise, it will cook the egg mixture when combining.
- Sift the all-purpose flour and salt into the mixture. Mix until just combine. Overmixing it would cause a rubbery texture.
- Add the milk mixture into the batter, 1/3 at a time. Mix until combine before pouring more.
- Prepare another metal bowl. Run the batter through a sieve to ensure a smooth batter.
- Cover the bowl with plastic wrap. Put in the fridge for at least 1 hour or best overnight.
To Cook the Crepe:
- Set a 10-inch non-stick frying pan on low heat. Once the pan is hot, brush the oil and remove the excess with a paper towel.
- Stir the batter right before scooping with a 1/4 measuring cup. Feel free to check out a quick tutorial below for steps 10-13.
- Lift the pan from the heat and pour the batter into the pan. Swirl your pan slowly, so the batter is just enough to cover the bottom of the pan. Pour the excessive batter from the pan into the batter bowl.
- Cook for 2 minutes without touching. You can see the outside edge of the crepe gets crispy, and the crepe itself starts bubbling. Use a silicone spatula and your hand to flip the crepe.
- Cook the other side for 20 seconds and transfer to a working surface or large plate lined with plastic wrap.
- Repeat steps 10 to 13 until all the batter is used. After making every 3-4 crepes, you can place the hot frying pan onto a cold towel to cool down the pan a bit. With this batter, I can make about 20 crepes.
- Set the crepes aside to cool down.
To Prepare Cream Filling:
- Pour whipping cream and sugar into a large metal bowl. Whisk until soft peak.
- Add the mashed purple yam, 1/3 at the time. Continue to whisk until combine.
- Once all mashed purple yam is added, whisk the cream until medium-stiff.
To Assemble:
- Use a 6-inch round mold or bowl, place on the crepes to cut the edges, in which the crepe is perfectly the same size. This step, however, is optional.
- On a working surface or large plate lined with a large piece of plastic wrap (it needs to be big enough to wrap the cake fully), place the first slice of crepe. You may want to set aside the prettiest-looking crepe for the top.
- Put the purple yam cream in the middle and spread evenly. The cream should not be too thick – I would suggest the cream thickness is just perfectly covering the crepe, so you don’t see the crepe itself.
- Place another crepe on top and spread the cream evenly. Continue this process until the last crepe is placed on top.
- You can simply clean the excessive cream from the edges using a metal spatula.
- Wrap the mille crepe with the plastic wrap fully. Refrigerate for at least 2 hours.
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