A cake requested by a child, simple but labor-intensive. The mille crepe batter yields about 15 thin crepes after accounting for sifting loss, or around 10 thicker crepes. If the cake height is insufficient and you prefer not to make additional crepes, increase the amount of whipped cream between layers to add height. For a LADYM-style cake with over 20 thin crepes, double the batter quantity.
Using melted butter for the crepes is not recommended. Control the heat when spreading the batter; the pan temperature should not be too high when pouring. Lightly trim the edges with a knife while the crepe is semi-cooked in the pan for a circular shape. Alternatively, use a round mousse cake mold to trim after cooking, or use the crepes as is without trimming. Initially, 400g of whipped cream was used, but it was exhausted after 13 crepes (with 2 layers of pure durian fruit, 6 layers of durian whipped cream, and 4 layers of plain whipped cream). An additional 200g of cream was whipped, and two mangoes were cut for decoration, switching to a piping style. The 8-inch cake expanded to nearly 9 inches. The remaining two crepes, some cream, and mango were used to make a towel roll. Ingredients for Mille Crepe (Pancake) Batter: – 3 eggs + 1 yolk (approx. 150g) – 300g milk – 35g fine sugar – 90g low-gluten flour – 20g corn oil – 3g lemon juice – 400g Golden Pillow durian fruit – 600g Blue Windmill whipping cream – 50g fine sugar For Surface Decoration: – 2 fresh mangoes – 1 raspberry Prepare the batter by mixing eggs, yolk, milk, sugar, corn oil, and lemon juice, then incorporate the flour. Sift 3-5 times until smooth. Let it rest briefly in the refrigerator (optional). Whip the cream with sugar until pipeable. Thaw and cool the frozen durian if used; fresh durian can be used directly. Divide the whipped cream: half for piping, half mixed with 200g durian for durian cream. Originally planned as a 6-inch cake, but an 8-inch shallow pan was used, resulting in an 8-inch cake. Crepes were trimmed to 0.5mm thickness in the pan; thinner crepes generally yield better texture. Layer crepes with plain cream, durian cream, and durian fruit alternately. Decorate with piped cream and mango. Increase cream between layers for height if using over 20 thin crepes; filling thickness should match the crepes.
