Foods | Cooking
Hints & Tips
Photo By Ellen Easton ©2009 All Rights Reserved.
What is a Mille Crêpes Cake? It is a decedent, classic French cake consisting of 20 layers of paper thin crepes, each separated with a brush of
French pastry cream. The word mille means "a thousand", implying the many layers of crêpe.
This cake is the signature dessert at
Lady Mendl's Tea Salon in New York. An absolutely charming establishment tucked away inside New York
City's Inn at Irving Place. Located in the heart of the Gramercy Park historical district, when one ascends the front staircase, one
enters a splendid 1800s townhouse replicating a world gone by. As the actual recipe for Lady Mendl's 20-Layer Crepe Cake of Lady Mendl's Tea Salon is a trademark secret,
this is Ellen Easton's version of this delicious 20-layer cake.
Check out Ellen's article on tea at
Lady Mendl's Tea Salon.
20-Layer Crepe Cake - Mille Crêpes Cake Recipe:
Afternoon Tea and High Tea
Yields: one 20-Layer Crepe Cake
Prep time: 60 min
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
1 tablespoon granulated sugar
Powdered (confectioners') sugar
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.
Remove the prepared Crepe Batter
from the refrigerator and bring to room temperature:
Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium-low heat.
Evenly distribute approximately 3 tablespoons Crepe
Batter; swirl to cover the surface of the pan. Cook approximately 1 minute
or just until the bottom of the crepe becomes lightly browned. Using your
clean fingers, gently and carefully turn the crepe over and continue cooking
for a few minutes longer. Cook on the other side of the
crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared
baking sheet (do not stack the crepes on top of each other).
Repeat this process until you have 20 perfect crepes.
might need to prepare a few practice crepes in the beginning.
Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the
prepared chilled and thickened Pastry Crème Filling.
Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade
knife, completely cover the crepe with a thin layer of the pastry cream
mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat
covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.
Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature
for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).
When ready to serve, slice into individual servings. Garnish the plate with fresh berries.
Makes one (1) 20-Layer Cake
6 tablespoons butter
3 cups milk
1 1/2 cups all-purpose
7 tablespoons granulated
In a small pan, melt the butter until lightly browned; remove from heat and set
In a separate, small
pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs,
flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the
batter into a tightly-sealed container to refrigerate for several hours or
Pastry Crème Filling:
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch;
beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk
the milk into the egg mixture. Return all ingredients to the saucepan, while
constantly stirring, for about 5 minutes, until thickened and just comes to a
Remove from the heat. Add vanilla extract and hot water; stir until dissolved
into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped
Refrigerate mixture until thick (best if refrigerated overnight).
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
Each 5 x 7 paperback book fits into an A-7 envelope for
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What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -