Pastel de mil crepes

Ingredientes

• 3 1/2 cups All-Purpose Flour
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 6 large Eggs
• 4 cups Milk
• 1/4 cup Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Dark Rum (optional)
• 2 cups Heavy Cream
• 12 ounces Mascarpone (softened at room temperature 30 minutes)
• 2 teaspoons Vanilla Extract
• 1 1/4 cup Powdered Sugar

Preparación

1. 1

   --- Make The Crepes ---

2. 2

   In a large bowl, add flour, sugar, and salt, and whisk to combine.

3. 3

   Add the beaten eggs, milk, vanilla, and rum (if used). Whisk until the batter is creamy, slightly thick, but thinner than a pancake batter. It's ok if a few lumps remain. Set aside.

4. 4

   Warm a crepe pan over medium-high heat and lightly oil the surface with butter or olive oil. I like to rub the butter with a piece of absorbent paper all over the pan.

5. 5

   Pour the crepe batter into the warm pan. Use about 1/2 cup for a 10-inch pan (25cm) and tilt and rotate the pan to spread the batter all other the surface.

6. 6

   Cook for 2-3 minutes until the sides are dry and start to crisp.

7. 7

   Slide a large spatula under the crepe, flip it, and cook it for an extra 1-2 minutes on the other side until small brown spots appear.

8. 8

   Cool on a plate and repeat the steps above with the remaining batter. Don't forget to grease the pan before each crepe.

9. 9

   Stack the cooked crepes on the plate and let them cool down for 30 minutes at room temperature, then for 1 hour in the fridge before frosting. You can make the crepes the day before and cover the plate with the stack of crepes with a piece of foil to keep them fresh in the fridge.

10. 10

    --- Mascarpone Frosting ---

11. 11

    In a large mixing bowl or the bowl of a stand mixer, add mascarpone, heavy cream, vanilla, and powdered sugar.

12. 12

    Using an electric beater or the whisk attachment of a stand mixer, beat on low speed to incorporate.

13. 13

    Increase to medium-high speed to beat the mixture to a soft peak. It takes about 1-2 minutes. Don't over-beat to avoid splitting the frosting.

14. 14

    --- Assembling The Mille Crepe Cake ---

15. 15

    Place a cold crepe on a large plate, add 3-4 tablespoons of frosting, and spread it evenly into a thin layer, almost up to the sides of the crepes.

16. 16

    Add another cold crepe on top and repeat the frosting and layering steps until no more crepes are left.

17. 17

    When the crepe cake is assembled, refrigerate it for at least one hour or freeze it for 30 minutes to set the cream. It also makes it easier to slice.

18. 18

    --- Before serving ---

19. 19

    Add a dust of powdered sugar on top and fresh berries to decorate.