Preparation
1 hour 15 minutes
Difficulty
Medium
Layered blueberry crepe cake with a light sweet-sour flavor, rich and delicious. This will be an ideal cake for you to make for loved ones or simply to enjoy with a bit of afternoon tea with family. With just a non-stick pan, TasteVN is sure you will succeed. Let’s cook!
Ingredients for Layered Blueberry Crepe Cake Serves 8
Cake flour 200 gr (type 8 flour) Unsalted butter, melted 70 gr Blueberries 150 gr Fresh milk 500 ml Heavy cream 200 ml (or whipping cream) Cream cheese 250 gr (cheese cream) Eggs 4 Sugar 100 gr Salt 1 gr Lemon juice 7 ml Vanilla extract 3 ml Food coloring a little (red/blue)
How to Choose Fresh Blueberries
- Preferably choose berries that are blue or dark purple, firm, and have a thin bloom on the outside.
- Do not buy berries that are leaking or cracked.
- Additionally, it is advisable to buy blueberries from reputable imported fruit stores or supermarkets to ensure quality.
Tools needed
Egg beater, mixing whisk, non-stick pan, blender, 15cm round mold
How to make Blueberry millefeuille crepe
-
Make blueberry jam
Add 150g of blueberries into the blender and blend until smooth.
Place a pot on the stove, add the blended blueberries and 30g of sugar. Stir the mixture over medium heat and bring to a boil until it thickens slightly.
Next, add 7ml of lemon juice, cook the mixture a little more, and let it cool.
-
Whisking the egg and milk
Put 4 chicken eggs, 40g of sugar, 1g of salt, and 3ml of vanilla extract into a bowl. Use a whisk to stir well until the mixture is combined.
Next, sift 200g of cake flour into the egg bowl and mix well.
Gradually add 500ml of fresh milk into the bowl, stirring continuously until the mixture is smooth and the flour is completely dissolved.
Note: Do not add all the milk at once as it can easily cause the flour to clump. -
Mixing the cake mixture colors
Add 50g of cooked blueberry jam into the flour bowl, a bit of blue food coloring, and a bit of red food coloring, then stir well to combine.
Next, add 70g of melted unsalted butter and continue to mix well.
Finally, strain the mixture through a sieve for smoothness. Cover tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.
-
Fry and stack the crepe wrappers
Heat a non-stick pan over medium heat, when the pan is hot, reduce to low heat and pour a little batter into the pan.
Swirl the pan to spread the batter evenly in a circular shape. When the bottom side is dry, flip the batter and fry until both sides are cooked through. Repeat until all the batter is used up.
Stack the crepe pieces on top of each other, then use a 15cm round mold to cut the edges.
Tip: You can use a ladle to pour the batter, which will help ensure that the crepes are of even thickness. -
Whipping blueberry cream
Add 200ml of heavy cream and 30g of sugar into a bowl, use a mixer to whip the mixture until the cream forms small bubbles.
Then, add 250g of cream cheese and 40g of cooked blueberry jam. Continue using the mixer until the cream is whipped stiff, lifting the whisk to create a firm peak.
-
Spreading cream and decorating
First, spread a layer of cream evenly on the surface of one piece of crepe. Then, place another piece of crepe on top and cover it with another layer of cream.
Continue alternating a layer of crepe and a layer of cream until all the remaining crepes are used up.
Finally, cover the entire cake with cream and decorate the top with a few fresh blueberries to finish.
-
Final Product
The crepe cake, although simply decorated, is incredibly eye-catching and luxurious. When tasting, you will feel each layer of the cake’s rich aroma intertwined with layers of creamy, slightly sour whipped cream, extremely delicious.
TasteVN wishes you success in making the simple, rich, and smooth blueberry thousand-layer crepe!
*Source for the recipe and images from the YouTube channel Cookingtree
