A mille-feuille dessert consists of three crisp layers of puff pastry with pastry cream filling in between, and topped with icing.
In the 17th century, the French spread cream on leftover crêpes to keep them from drying out, then they were stacked for easy storage. In these earlier days, they were referred to as “gateau de crêpes” – the origin of the mille crêpe, also known as “Mille Feuille Crêpe Cake”.
Impossible to layer as many, the translation of “mille” meaning 1,000 is merely a suggestion of numerous layers, typically 20 crêpes in each cake.
While there are a thousand ways to celebrate mom on Mother’s Day, the gift of time spent, making something from scratch that can be shared, is a gift worth giving.
Though this recipe is extremely simple, it does take some time to make, but isn’t your mother worth it?
Preparation Time: 1 hr 40 minutes
Servings: 4 to 6
Ingredients
Crêpe
4 cups milk
8 large eggs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon salt
3 cups flour
Desired amount of icing sugar for topping
Blueberry Compote
1 1/2 cups blueberries
¼ cup maple syrup
1 tablespoon water
1 tablespoon lemon juice
½ teaspoon vanilla extract
3 tablespoons cornstarch
Whipped Cream
1 cup heavy cream
3 tablespoons sugar
Cream Cheese Filling
2 (8-ounce) packages cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
1 cup whipped cream
Instructions
Step 1
In a mixer, thoroughly combine the milk, eggs, butter, sugar, vanilla, salt, and flour on medium speed.
Refrigerate mixture while preparing compote, whipped cream, and filling.
Step 2
In a small saucepan, whisk together the maple syrup, water, lemon juice, cornstarch, and vanilla. Then add 3/4 cup of blueberries.
Simmer over medium heat for 10 minutes, stirring occasionally. Add the remaining blueberries and cook for an additional 10 minutes, stirring occasionally. Allow to cool.
Step 3
In a mixer, beat the cream cheese, sugar, and vanilla until smooth. With a spatula, fold in the whipped cream, just until smooth. Set aside.
Step 4
With a handheld mixer on high, whip the cream and 3 tablespoons of sugar until the combination forms peaks. Refrigerate until needed.
Step 5
Lay a piece of parchment on the counter, wide enough for two crêpes. Grease or spray an 8-inch frying pan and warm over medium-high heat. Greasing the pan has to be done only once.
Step 6
Reduce heat to medium, and ladle a 1/4 cup batter into the warm pan. Immediately lift the pan from the element, and tilt it in a circular motion in one direction to create a perfect circle 7 inches in diameter, until there is no moving liquid.
Cook for 1 minute per side. Remove from heat and allow to cool on parchment until ready to serve. Repeat with remaining batter.
Step 7
Assemble