Banana cream mille crêpes

Banana cream mille crêpes

By
From
The Desserts of New York
Serves
10–12
Photographer
Alicia Taylor

The French classic gâteau de crêpes (crêpe cake) has become one of the city’s most sought-after desserts, thanks to Lady M, which evocatively dubbed (and later trademarked) theirs Mille Crêpes, a play on the famous mille feuille, and revived it in elegant new flavours: chocolate, citron, green tea, marron, earl grey and more.

The dessert can now be found at a host of sweet salons, but the chic Japanese- French patisserie’s is a work of particular precision and refinement. I ordered a wedge of the original – twenty paper-thin crêpes layered with light pastry cream and a golden top à la brûlée – and sunk my fork in. It slid through the perfect tiers and the mouthful was délicatesse and flavour in one.

I’ve taken another NYC favourite – banana cream pie – as the backdrop for my own gâteau de crêpes, melding fresh banana, spiked Chantilly cream and little pops of graham cracker crumb. It’s easier to make than its namesake, and just as special.

Ingredients

Quantity Ingredient
400ml milk
4 eggs
60ml unsalted butter, melted, cooled, plus extra melted butter, to brush
150g plain flour
2 teaspoons caster sugar
1/2 teaspoon fine salt

Graham cracker pie crumb

Quantity Ingredient
60g graham crackers or digestive biscuits, finely ground
1 tablespoon golden caster sugar
50g unsalted butter, melted

Banana cream filling

Quantity Ingredient
625ml thickened cream
175g sweetened condensed milk
50g pure icing sugar
1 teaspoon vanilla bean paste
3 bananas

Method

  1. Blend the milk, eggs, butter, flour, caster sugar and salt until smooth, scraping down the sides to ensure there are no lumps. Set aside for 15 minutes for the bubbles to dissipate.
  2. Heat a 20 cm (base measurement) frying pan over medium heat. Lightly brush with extra melted butter, then pour 60 ml batter into the pan and swirl to evenly coat the base (reduce the heat slightly if the batter starts to set too quickly). Cook for 30–45 seconds or until just golden and cooked, then turn over and cook for a further 15 seconds or until just cooked. Transfer to a plate and repeat with the remaining batter to make about 15 crepes in all, brushing in between with a little melted butter. Stack the crêpes and set aside to cool.
  3. To make the Graham cracker pie crumb, combine all the ingredients in a bowl, then spread over a baking paper-lined tray. Set aside for 20 minutes to firm, then crumble.
  4. To make the cream for the filling, using an electric mixer, whisk the cream, condensed milk, icing sugar and vanilla in a bowl until stiff peaks form.
  5. When you are ready to assemble, peel and very thinly slice the bananas. Place a crêpe in the centre of a serving plate and spread ⅓ cup filling almost to the edges. Scatter with one-third of the pie crumb and top with a crêpe. Spread over another ⅓ cup filling, then top with eight or nine banana slices and another crêpe. Continue layering with the filling and banana, ensuring the banana slices are in different positions each time, until you’ve used half the crêpes. Spread with ⅓ cup filling and another onethird of the pie crumb, then continue layering the crêpes with the filling and banana until you have one crêpe left. Spread with the remaining filling and pie crumb, then top with the final crêpe.
  6. Cover with plastic wrap and refrigerate for 3 hours or overnight. Remove from the fridge 10 minutes before serving to soften slightly, then serve.
Tags:
Desserts
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again