Lemon Mille Crepe FULL TUTORIAL

Ingredients

• 250 g All-Purpose Flour (sifted)
• 4 Whole Eggs (large, room temperature)
• 250 ml Milk (whole milk, room temperature)
• 250 ml Water
• 50 g Granulated Sugar
• 60 g Unsalted Butter (melted, cooled slightly)
• 226 g Perry Cream Cheese (block, chilled, softened before mixing)
• 120 g Icing Sugar (sifted)
• 30 ml Lemon Juice (freshly squeezed (about 1 lemon))
• 1 tsp Lemon Zest (finely grated)
• 200 ml Heavy Whipping Cream (cold, for whipping)
• 50 ml Extra Whipping Cream (optional topping) (lightly whipped for garnish)

Instructions

1. Melt Butter

   Place the unsalted butter in a microwave‑safe bowl and melt for 30‑45 seconds, or melt in a small saucepan over low heat. Set aside to cool slightly.

   Time: PT5M

2. Combine Wet Ingredients

   In a large mixing bowl, whisk together milk, water, and the eggs until fully blended. Add the melted butter and whisk again.

   Time: PT5M

3. Add Sugar

   Stir in the granulated sugar until it dissolves completely.

   Time: PT2M

4. Incorporate Flour

   Sift the all‑purpose flour through a fine mesh sieve directly into the wet mixture. Whisk gently until the batter is smooth and free of lumps.

   Time: PT5M

5. Rest Batter

   Cover the batter with plastic wrap and let it rest at room temperature for 15 minutes. This relaxes the gluten and yields tender crepes.

   Time: PT15M

6. Heat Skillet

   Place a non‑stick skillet over medium heat. Lightly brush with a few drops of melted butter. The surface should be hot enough that a drop of batter sizzles immediately (≈180°C surface temperature).

   Time: PT3M

   Temperature: 180°C

7. Cook Crepes

   Pour a thin ladleful (≈30 ml) of batter into the skillet, swirl to cover the surface, and cook for about 45 seconds until the edges lift. Flip and cook the other side for another 30 seconds. Transfer to a plate. Repeat until batter is used, yielding 20‑25 crepes.

   Time: PT30M

   Temperature: 180°C

8. Soften Cream Cheese

   While the crepes are cooking, cut the Perry cream cheese into cubes and let it sit at room temperature for 10 minutes, then beat with a hand mixer until light and fluffy.

   Time: PT10M

9. Add Icing Sugar

   Gradually add the sifted icing sugar to the softened cream cheese, beating after each addition until fully incorporated.

   Time: PT5M

10. Flavor with Lemon

    Stir in the fresh lemon juice and lemon zest, mixing until the mixture is smooth and slightly tangy.

    Time: PT2M

11. Whip Heavy Cream

    In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer.

    Time: PT5M

12. Combine Cream and Cheese Mixture

    Gently fold the whipped cream into the lemon‑cream‑cheese base until fully combined and the frosting becomes thick yet spreadable.

    Time: PT5M

13. Chill Frosting

    Cover the frosting and refrigerate for 15 minutes to firm up before spreading.

    Time: PT15M

    Temperature: 4°C

14. Assemble the Cake

    Place the first crepe on a turntable or plate. Using an offset spatula, spread a thin, even layer of frosting over the crepe. Continue layering crepe‑frosting alternately until all crepes are used, finishing with a smooth top layer. Garnish with extra whipped cream if desired.

    Time: PT20M

15. Final Chill

    Refrigerate the assembled cake for at least 1 hour before slicing to allow the layers to set.

    Time: PT1H

    Temperature: 4°C

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g