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Dans la lune

March 19, 2020

Strawberry mille crepe cake

Strawberry mille crepe cake

Print this recipe
Serving Size
18cm round cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Strawberry mille crepe cake

Ingredients

  • 100g plain flour/cake flour ( T45) - sifted
  • 20g wheat starch - (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 10g sugar
  • dash of salt
  • 420ml whole milk
  • 30g unsalted butter
  • dash of food coloring (red) - optional

For the strawberry puree

  • 80g strawberries - cut into chunks
  • 20g white sugar

For the filling

  • 80g strawberry - thinly sliced
  • 400ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 70g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. making strawberry puree In a small sauce pan, combine strawberries (80g) and sugar (20g). Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature.
  • 2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside.
  • 3. making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 4. Add the sifted flour and wheat starch and mix well until the batter is integrated.
  • 5. Strain the crepe mixture through a fine sieve. Add the strawberry puree and mix. Add also food coloring if you want the dough to have a more red color (optional). Then add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min~1h or even overnight.
  • Cooking the crepes :
  • 6. Set a non-stick frying pan (about 20cm) on medium high heat. Once the pan is hot, brush with oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 7. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. Repeat until you finish all the batter.
  • 8. Once cooled completely, use an about 18cm round plate or a cake bottom as a guide and cut off the crepe in excess.
  • Putting it all together :
  • 9. Whip chilled Whipping Cream (400ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 10. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Place "thinly sliced strawberries" within a few layers, not all the layers.
  • 11. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Cuisine, Fruits, Sweet cooking

January 5, 2020

Mille Crepe Cake

Mille Crepe Cake

Print this recipe
Persons
15
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Mille Crepe Cake

Ingredients

  • 100g plain flour/cake flour (T45)
  • 20g wheat starch (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 24g white sugar
  • 1/8 tsp salt
  • 400g milk
  • 30g unsalted butter - melted
  • 320g heavy cream/whipping cream (more than 35% fat is preferable)
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
  • 2. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 3. Add the sifted flour and mix well until the batter is integrated.
  • 4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :

  • 5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
  • 7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
  • 8. Make small sizes crepes with the batter.
  • 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :

  • 10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
  • 12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
© 2022 Copyright Dans la lune

2 Comments Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

December 29, 2019

Green Tea “Matcha” Mille Crepes

Green tea "Matcha" Mille Crepe

Print this recipe
Serving Size
15cm round cake
Prep Time
1 hour
Cook Time
50 minutes
Total Time
1 hour, 50 minutes
Green tea "Matcha" Mille Crepe

Ingredients

  • 1 egg
  • 15g sugar
  • dash of salt (1/8 tsp)
  • 1/2 tbsp matcha powder (green tea powder)
  • 1 1/2 tbsp hot water
  • 200g milk
  • 8g butter
  • 60g plain flour/cake flour (T45) - sifted

Filling :

  • 300g heavy cream/whipping cream (more than 35%)
  • 1 tsp matcha / green tea powder
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
  • 25g white chocolate - shaved

Instructions

  • 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
  • 2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
  • 3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
  • 4. Add the sifted flour and mix well until the batter is integrated.
  • 5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.

Cooking the crepes :

  • 6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
  • 7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
  • 8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
  • Repeat until all of the batter has been used.
  • 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

  • 10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
  • 11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
  • 12. Let chill in the fridge for a few hours until it has set.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

June 30, 2018

Easy Japanese Crepe

Easy Japanese Crepe

Print this recipe
Persons
15
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
15 minutes
Total Time
30 minutes
Easy Japanese Crepe

Ingredients

- Ingredient A -

  • 220g all purpose flour (or 220g / T55) - sifted
  • 40 to 50g white sugar
  • dash of salt
  • 2 eggs - beaten
  • 650g milk
  • 16g melted butter
  • 2 tbsp heavy cream

For the filling idea

  • Chocolate, heavy cream, banana, strawberry, just sugar etc...

Instructions

  • 1. In a bowl, add all ingredients A (flour, sugar and salt) and mix with a whisk. Set aside.
  • 2. In an another bowl, add egg and beat, using a whisk. Pour the milk gradually and mix until well combined.
  • 3. Sift the flour mix into milk mixture in a few times, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
  • 4. In a small cup add butter and heavy cream and microwave to melt the butter completely. (about 20sec at 600w) Add 2 to 3 tbsp crepe batter into the melted butter and mix. Pour the butter mixture into the crepe batter and mix well. Let it sit at least 1 hour at room temperature.
  • 5. Heat a crepe pan over medium-high heat until hot. Grease the pan lightly with oil.
  • 6. Pour a ladle of batter into the pan, and immediately tilt the pan until the batter covers all its surface.
  • 7. Cook the crepe for about 1min until its underside is nicely brown, then use a crepe spatula (or a thin spatula) to flip it over. Cook the other side for just under a minute until nicely brown. Repeat with the remaining batter.
  • Serve with your favorite toppings : whipped cream, fresh fruits, jams, nutella, chocolate or simply butter & sugar.
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Japanese, Sweet cooking

April 27, 2018

Crepe v2.0

Crepe v2.0

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Crepe v2.0

Ingredients

- Ingredient A -

  • 2 tbsp buckwheat flour
  • 1 tbsp whole milk powder (option)
  • 50 to 60g white sugar
  • 100g water
  • 2 egg
  • dash of salt
  • 1 tsp vanilla extract
  • 240g plain flour or cake flour (T45) - sifted
  • 560ml semi-skimmed milk (or 280ml whole milk and 280ml water) - at room temperature
  • 1 tbsp heavy cream
  • 30g butter - melted

Instructions

  • 1. In a bowl, add all the ingredient "A" and mix well until smooth.
  • 2. Add the sifted flour. Mix well.
  • 3. Then gradually add the milk. Mix well.
  • 4. Add heavy cream, melted butter and mix until smooth.
  • 5. Strain it through a metal strainer, to ensure there are no lumps in the batter. Cover and let the crepe batter rest in a place at room temperature during about 1 hour.
  • 6. Spray a crepe frying pan with oil. Heat over medium heat.
  • 7. Pour the batter onto it, quickly tilt pan in all directions so that the batter covers pan with a thin film evenly. Cook the crepe until the bottom side is light brown. Loosen with a spatula, flip and cook the other side!
  • Serve with sugar, nutella, jam or cream!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

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