Pancake Day 2018 recipe ideas: how to make Mille Crepe Pancakes

This Shrove Tuesday, why not be a little more adventurous than your usual lemon and sugar creations?

Take your cue from Kova, a Japanese patisserie in Soho, which makes a pancake/millefeuille mash-up called the Mille Crepe Cake.

Now the recipe for the delicious cake hybrid is top secret, but the patisserie has kindly shared a DIY version you can try at home on Pancake Day.

For the crepes

3 large eggs

40g sugar

110g plain flour

1/4 tsp salt

2tbsp clear butter

250g full fat milk

70g water

For the filling

1 cup of cold heavy whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla or other flavourings or liquors

For the crepes

To make the clear butter, place about 40 g of butter in a small saucepan and melt over low heat. Bring it briefly to a boil, taking care not to let it burn. Remove any foam that may be on the top. Measure out 2 tbsp of the butter, making sure you do not scoop any of the water from the bottom.

Add water into milk, heat until warm, but not boiling.

Mix the eggs, sugar, flour and salt with an electrical mixer until a smooth batter. Mix in the butter followed by the milk.

Strain through a sieve. Cover and refrigerate for at least 6 hours or overnight.

To cook the crepes, stir the batter until smooth. Heat a non-stick frying pan over medium heat. Brush with a little oil. Pour and swirl one ladle of batter into the pan, ensuring the base of the pan is completely covered.

Once the edges start to brown and peel away from the pan, gently flip the crepe and cook until both sides are brown.

Place on a plate to cool. Repeat, repeat and repeat.

For the filling

Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.

Do not over beat.

To assemble

Layer the crepes with the cream. Ensure the cream is spread evenly between all layers.

Sprinkle the top of the cake with sugar and use a blow-torch to caramelize the sugar.

Keep refrigerated. Remove from the fridge 15 minutes before service.

kovapatisserie.com