Mille crepe blueberry cake

Perhaps nobody in my family likes baking cakes as much as I do, but they sure like eating them. I had a family dinner yesterday, it was actually a whole day of spending time with my family, especially with my brother’s kids. I’m mentioning them since they were disappointed I didn’t prepare a cake for their visit, due to lack of time while preparing the rest of the dinner. After serving dinner a little earlier than anticipated I had just enough time to make Mille crepe cake. This is a version of the recipe for the grownups since it has red wine and brandy in it!

I’m a big fan of crepes, even more than pancakes, and love them any way prepared, either with homemade fruit jam or Nutella or any other chocolate spread there is. In Zagreb in the last few years there’s a growing number of patisseries specializing in crepes that have opened all over the city, serving crepes filled with everything from classic chocolate spreads to ice cream and Snickers bars or Oreo cookies. People fell in love with the whole idea and those places are full from morning to evening. Check some of them out if you find yourself wandering around the city of Zagreb.

Mille crepe cake is a cake assembled of crepes, and for someone who loves them as much as I do, this is a dream come true. Since I know I’m not the only one who loves sweet and crepes and since no words are needed to describe this delicious and wonderful cake, I’ll let the cake speak for itself!

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Enjoy & happy cooking!

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Preparation: 25 min

Cook time: 35 min

Servings: 8

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Ingredients

• 200 g hard flour
• 200 g soft flour
• 3 eggs
• 500 ml milk
• 300 ml mineral water
• 4 tbsp oil
• 1 tbsp vanilla sugar
• 2 tbsp sugar
• 1 tbsp brandy
• 1 tsp cinnamon
• 300 ml heavy cream
• 250 g Mascarpone cheese
• 1 tbsp sugar
• 2 tsp vanilla extract
• 400 g blueberries
• 100 g sugar
• 100 ml red wine

How to

1. Place 3 eggs, 1 tablespoon of vanilla sugar, 2 tablespoon of sugar and 1 teaspoon of cinnamon in a large bowl and beat the ingredients until all the ingredients combine. While mixing the mixture, gradually add 200 g both of soft and hard flour, 500 ml of milk, 300 ml of mineral water, 4 tablespoons of oil and 1 tablespoon of brandy.
2. Heat a large non-stick pan and when it’s hot pour the batter into a pan and spread it evenly. Once the bubbles start to appear flip the crepes and when done place on a large plate to cool off.
3. Heat blueberries in a medium sauce pan. Add brandy to the pan and sugar. Cook the sauce until reduced and thick.
4. In a large bowl beat heavy cream until you get whipped cream. Stir in the Mascarpone cheese, 1 tablespoon of sugar and 2 teaspoons of vanilla extract.
5. Start assembling the cake by placing each crepe topped with Mascarpone cream on top of the other. Finish the cake by pouring blueberry sauce over it and enjoy!

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