Purple Yam Mille Crepe Cake
Equipment
- Cold damp towel
Ingredients
Makes: 6inch round
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.
Tried this recipe?Share and mention @likebyregina or tag #likebyregina!
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.