Strawberry Rose Hibiscus Crepe Cake

A whimsical mille crepe cake flavoured with floral flavours of rose, strawberry and hibiscus.

Course Dessert

Cuisine French

Prep Time 1

Cook Time 1 30

Chilling Time 4

Total Time 6 30

Servings

Calories 200kcal

1 C + 3 tablespoon whole milk
3 large eggs
3 tablespoon avocado oil or neutral vegetable oil or melted unsalted butter + extra for greasing pan
¾ C all-purpose flour
pinch sea salt
¼ C granulated sugar
½ teaspoon vanilla extract
1 tablespoon rose water

Add the milk, eggs, oil, flour, salt, sugar, vanilla, and rose water into a blender. Blend until smooth.
Cover the batter and let sit for 1-2 hours in the refrigerator.
Remove batter from fridge and give the mixture a stir.
Heat up a small 5" or 6" small frying pan and grease with a little oil.
Pour about 2 tablespoon of batter into the frying pan.
Let it cook over low heat, about 1-2 minutes, flip with a spatula, and continue cooking for another minute. This first crepe is a test, you may need to adjust the heat accordingly to get an even golden colour on it.
Transfer the crepe to a wire rack to cool.
Repeat with the remaining batter.
Ensure crepes are completely cool before stacking upon each other.

In a small sauce pan, add all of the ingredients and cook over low-medium heat until thickened to a jam-like consistency.
Stir periodically. It will take about 30 minutes to reduce to about a ¼ C of puree.

In a small bowl, combine the egg yolks with the sugar and beat with a whisk until light and yellow. Add the corn starch and flour to the mixture and mix well.
In a small saucepan, warm up the milk over medium heat.
When the milk is almost about to boil, reduce the heat and gradually add the milk to the eggs while whisking the eggs. Be careful not to scramble the eggs.
Once the egg mixture has been warmed through, add it back to the saucepan and whisk over low heat until thickened.
When the pastry cream has thickened enough (you can draw a line on the back of a spoon and it will hold its shape), place the mixture through a sieve (to remove any lumps) and into a clean bowl.
Cover the bowl with plastic wrap and place into the refrigerator.

Place a wire whisk and glass bowl into the refrigerator to chill 20 minutes beforehand.
Remove the whisk and bowl from refrigerator.
Add the cold whipping cream and sugar to the bowl.
Whisk until medium-firm peaks. Set aside.

Use a spatula and take about ¼ C of whipped cream to lighten up the pastry cream.
Add the remainder of the whipped cream to the pastry cream and fold it in so that no white streaks are visible.
Next, fold in the strawberry hibiscus puree to the whipped cream/pastry cream mixture.

Taking 1 crepe at a time, place onto a clean cake board or plate.
Add a layer of the Strawberry Hibiscus cream, place another crepe on top and repeat.
Cover the cake and set to chill in the fridge overnight.
Serve mille crepe cake chilled.

Yield: 1 x 6" cake.