Looking for a crispy crepe recipe to make French mille crepe that has the best dessert presentation ever? It is a French signature sweet treat to serve for a decadent breakfast or to finish a romantic dinner.
Total Time:40 minutes
6 French crepes
For the whipped cream:
2/3 cup + 3 1/2 tablespoons (200 g) whipping cream
To make crispy crepes, preheat oven to 230 F/110 C. Using a cookie cutter of 3 1/2 inches/9 cm, cut three crepe disks out of one crepe. Repeat the same with other crepes. Arrange crepe circles on a baking sheet covered with the parchment paper, bring them into the oven and dry them out for 30 minutes.
To caramelize nuts, place nuts and powdered (icing) sugar on a frying pan and heat over medium heat, stirring constantly. Once the sugar starts to caramelize, coat nuts with caramel. Transfer caramelized nuts on the parchment paper and let them cool. Then chop nuts into medium-sized pieces.
To make the orange whipped cream, whisk whipping cream, mascarpone, and orange flower water to get a firm whipped cream.
To assemble each Millefeuille, place the first crepe disk on a dessert plate. Using a pastry bag with a tip, pipe the whipped cream on top of the crepe, sprinkle with chopped caramelized nuts. Place the second crepe disk, repeat the process, and finish with a crispy disk. Sprinkle with powdered (icing) sugar, and chopped nuts. Serve immediately.
Place a bit of the cream on a dessert plate so that the Millefeuille remains in its place.
Serve it with “Coat Albret” – a cider from Loïc and Morgan Berthelot or another type of apple cider.