Ashley Thai Hibiscus Mille Crêpe Recipe

Hibiscus Mille Crêpe

Hibiscus Mille Crêpe
This crêpe cake recipe is a beautiful tower of French delight. Featuring a bright, fruity syrup and pillowy soft mascarpone vanilla frosting. The perfect sweet for your sweet, enjoy for breakfast or as an afternoon delight.

Orange Hibiscus Syrup
2 cups hot water
½ cup dried hibiscus leaves
1 tbsp corn starch
½ tbsp vanilla bean paste
1 tsp orange extract
1 cup honey

STEP 1 Steep hibiscus leaves in hot water for 15 minutes. After 15 minutes, strain the leaves and add the tea to a saucepan. Cook over medium heat until the tea reduces by half. Add in the honey and stir to combine.

STEP 2 In a small bowl, mix 1 tbsp of water, corn starch, vanilla bean paste, and orange extract. Add this mix to the saucepan and stir until incorporated. Remove from heat and allow to cool to room temp. Set aside.

Vanilla Mascarpone Frosting
1 1/2 cup heavy cream, room temp 
1 cup powdered sugar
16 oz mascarpone, room temp
4 oz cream cheese, room temp 
4 tsp vanilla bean paste

STEP 1 In a stand mixer, combine the room temp heavy cream and powdered sugar. Mix on medium low until the mix starts to hold its shape.

STEP 2 Add in the room temp mascarpone, cream cheese and vanilla paste. Mix to combine on a low speed and then set aside.

Crêpe Batter makes 24 8” crêpes
2 cups all-purpose flour
2 tsp granulated sugar
2/4 tsp kosher salt
3 cups whole milk, room temp 
8 large eggs, room temp 
6 tbsp unsalted butter, melted

STEP 1 Combine all the ingredients in a blender and mix on a medium speed until everything is well incorporated. Refrigerate the mix for 1 hour.

STEP 2 Quickly stir the mix right before use. Heat an 8” - 8.5” nonstick skillet over medium-low heat. Add 1 tsp of butter to coat the pan. Add ¼ cup of batter to the pan. Gently swirl the batter around the pan until all sides are coated with the batter. Allow to cook until the edges turn light brown, about 1 minute.

STEP 3 Using a frosting spatula, carefully flip the crêpe. Allow to cook for 30 seconds and then slide the crêpe onto a paper towel. Repeat the steps for the rest of the batter, coating the pan with butter as needed.

STEP 4 Allow the crêpes to cool before covering. Move to the refrigerator to rest for at least 1 hour before building the crêpe cake.

STEP 5 1 by 1, layer your crêpes, adding a ½" layer of the vanilla mascarpone frosting between each crêpe.

FIN. Gently slice the mille crêpe. Just before serving, pour the orange hibiscus syrup over each slice.

Key Kitchen Gadgets Needed:
KitchenAid 5 qt Stand Mixer with Glass Bowl_Ashley Thai

Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black - 65542_AshleyThai

OXO Good Grips Bent Icing Spatula_Ashley Thai

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