Bloggaversary 3.0

Happy Sunday my lovely readers! Hope you are warm and cosy on this cold winter’s day.

I’m so so happy to be writing this post today as my baby blog has turned 3!! Can you believe it? I sure can’t! I’m so excited to be sharing this news with you, it feels like only yesterday that I had moved to the big smoke and decided to start my very own blog. Never in my wildest dreams did I ever think I would be here. I feel so blessed to have this creative space and the support of you lovely folk who tune in to read my posts.

I thought to celebrate this milestone; a sweet recipe was in order and what better than a cake right? well, how about a cake made of many layers of crepes!! super duper easy but very impressive. A Mille Feuille inspired crepe cake is just what this anniversary needs….Tres Chic 😉

This recipe is so simple and elegant and it’s french in meaning (a thousand layers) usually it is made with thin layers of puff pastry with cream and jam filling. For this recipe though, I have substituted pastry with crepes and as always injected some Persian flavour to it. However, whatever flavour combination you decide to go with it will be a stunning end result!

Mille Feuille Crepe Cake

Crepe ingredients

  • 4 large eggs at room temperature
  • 2 cups of all purpose flour, sifted
  • 2 tbs Sugar
  • 1 tsp Vanilla bean extract
  • 1 tsp Persian rose water
  • 1/2 tsp Salt
  • 2 1/2 cups of milk
  • 1 tbs unsalted butter melted and cooled plus additional for greasing the pan

Chantilly cream

  • 600 ml thickened cream
  • icing sugar
  • 1 tsp Vanilla bean extract
  • 1 tsp Persian rose water
  • Strawberries, sliced

The two main utensils needed here are a hand blender and a small frying pan.

For the Crepe, mix all the ingredients in a large bowl and blend until the batter is smooth and without chunks. Then heat a small frying pan on medium heat and grease with butter and pour enough batter to lightly cover the surface of the pan. Roll the batter around in the pan so it evenly spreads and let it cook for a few minutes and then with a spatula flip the crepe and heat the other side. Once crepe is ready place on paper towel and grease the pan and pour more batter. Do this at least 10-15 times to achieve the desired amount of crepes required.

For the Chantilly cream, mix the cream with the desired amount of icing sugar add the vanilla extract and rose water. Blend the mixture until the cream’s consistency changes and is no longer runny. Be careful to not over whip/blend as it can split and turn into butter!!

Add the slices of strawberries to the cream and using a spatula mix through and place in the fridge for at least 30 mins.

Once your components are ready then you can construct the crepe cake by just placing one crepe and using a spatula to evenly spread the cream and strawberries and then laying another crepe. Do this until you have a decent amount of layers. Garnish the top layer and refrigerate. Bring to room temperature before serving.

Voila!! how impressive does this look 🤩

This is a really fun recipe so I hope that you do give it a go. That’s it for my anniversary post. I would like to thank you all for the ongoing support. I am so grateful and appreciative 😘

Till next time Xx