Breakfast at Tiffany's (1961)-Treats
The movie Breakfast at Tiffany's...Guess what I did people? A breafast with a twist! I know, I'm very original, you can hold the applauses. It's a "thousand" crepe cake. I decided to make it bite-size because then it's easier to bring in a lunch for example. My crepes are also a little fluffier but at this point... Are you surprised?
Ingredients:
Mascarpone part
6 oz (170 g) white chocolate, chopped
2 cups (500 ml) 35% whipping cream
1/2 lemon, grated zest only
1 cup (250 g) mascarpone cheese
Crèpe part:
1 1/2 cups (210 g) unbleached all-purpose flour
3 tbsp (40 g) sugar
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 1/4 cups (560 ml) milk
1/2 tsp (2.5 ml) vanilla extract
Icing sugar, to taste
Preparation:
White Chocolate Mascarpone Cream
In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining cream (1 1/2 cups/375 ml) and the lemon zest. Stir well.
Cover and refrigerate for about 3 hours or until the cream is cold.
Crepes
Meanwhile, in a bowl, combine the flour, sugar, baking powder and salt. Add the eggs, 1 cup (250 ml) of the milk and the vanilla. Stir with a whisk until smooth. Gradually stir in the remaining milk (1 1/4 cups/310 ml).
In an 8-inch (20 cm) non-stick skillet brushed with butter over medium heat, cook the crepes, one at a time, using about 1/4 cup (60 ml) of batter per crepe. Cook until golden brown on both sides. Place the crepes on a baking sheet lined with parchment paper as you go, until you have 16 crepes. Cover with plastic wrap and let cool completely.
Assembly
Beat the white chocolate mixture and mascarpone with an electric mixer until stiff peaks form.
On a serving plate, place 1 crepe. With a spatula, spread the crepe with 1/3 cup of the white chocolate mascarpone cream. Cover with another crepe and spread with 1/3 cup of the cream. Repeat the sequence with the remaining ingredients to create 12 to 14 layers of crepes, using a crepe as the top layer. Refrigerate for 30 minutes before serving.
When ready to serve, dust with icing sugar. Serve with Raspberry Sauce (see recipe). The Mille Crepe Cake will keep for 1 day in the refrigerator.
It doesn't look so great because I was impatient and didn't wait for my crepes to get colder before putting the Mascarpone but trust me on this: it's one of the most delicious thing my mouth has EVER tasted.
