Nutella Mille Crêpe Cake (How to Make Crepes) - Video Recipe

Mille crêpe is a cake made with many layers of crêpe (thin pancake). Mille means "a thousand" in French. Although it is written in French, it is originated in Japan (I found this info on the Net). And of course, it is a very popular cake in Japan!!!


http://www.youtube.com/watch?v=58ZyDkPPyeE

I was so lazy that I made only 8 crepes and cut into half to make a half-round cake. hehe You will see how I did that in the end of the video ;)

I used nutella and whipped cream for the fillings.
They were absolutely delicious :D



Of course you don't have to make Mille Crepe. You can just wrap your favorite filling in a sheet of crepe and enjoy!

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Nutella Mille Crêpe Cake

Difficulty: Easier than you think!
Time: 20min
Number of servings: half round cake

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
((8 crêpes))
2 eggs *room temperature
100g (3.5oz.) cake flour
2 tbsp. granulated sugar
2 tbsp. melted butter
250ml milk *room temperature
a few drops vanilla extract
((fillings))
nutella (chocolate hazelnut spread)
200ml fresh cream (heavy whipping cream)
1 tbsp. granulated sugar

Directions:
((8 crêpes))
1. Sift the flour in a bowl. Add sugar and egg, and mix well with a wire whisk.
2. Add half the milk and melted butter, and mix well. Strain the batter to remove lumps. Then add the rest of the milk and a few drops vanilla extract, and mix until smooth.
3. Cover with a plastic wrap and leave the batter to stand at room temperature for 30 minutes.
4. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladleful of the crepe batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
5. Cook the crepe until the edges begin to dry, then flip the crepe over and cook the other side for about 10 seconds.
6. Leave them to cool completely.
((fillings))
1. Combine fresh cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Place one layer of crepe on a plate. Spread the cream. Place another layer of crepe, and spread nutella. Repeat until you have used all the crepes.
3. Rest the cake in the fridge for 1 hour and cut into half. Spread nutella (use it as a glue) and place the other half on top to make a half round mille crepe cake.
4. Then again rest in the fridge until chilled and nutella hardens up. In this way, you can easily cut the cake.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_19.html
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What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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Chicken Adobo - Video Recipe

Chicken Adobo is the national dish of the Philipines.
Sweet and sour taste goes great with rice!!!
For sure, many Japanese love this taste and so does my darling :D


http://www.youtube.com/watch?v=0CmFznqt8_s



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Chicken Adobo (Traditional Filipino Recipe)

Difficulty: Easy
Time: 2hrs
Number of servings: 12 pieces

Ingredients:
12 chicken drumsticks with bone
A
* 1 clove garlic, sliced
* 2 bay leaves
* 1/2 cup (100ml) soy sauce
* 1/2 cup (100ml) rice vinegar
* 2 tbsp. sugar
* 1 (200g=7oz) onion, cut into wedges
* cracked black pepper
steamed rice

Directions:
1. Remove excess fat from the chicken pieces if desired. Prick the chicken with a fork to let the seasonings penetrate.
2. Combine A in a large pot. Cover and marinate the chicken for 1 hour. *you can use a Ziploc bag and keep in the fridge for more than 1 hour
3. Add 1/2 cup (100ml) water and bring to a boil. Then turn the heat down to low and cover with otoshi buta (drop-lid - you can use aluminum foil) and cook for 30 minutes. *if you can, stir occasionally
4. Uncover and simmer until sauce is reduced and slightly thickened.
5. Serve the chicken with (or over) steamed rice and drizzle with the sauce. *noodles, pasta, bread, or mashed potatoes goes well, too!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_17.html
---------------------------------

My mom's simmered chicken recipe is here :)
http://www.youtube.com/watch?v=1DZckZdxQe0

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What is Cake Flour?

I receive many questions regarding the Cake Flour I use, so here is the answer!

Cake Flour, we call 薄力粉 (Hakurikiko), is soft (weak) wheat flour of low viscosity and protein content. It has a fine texture and gives cakes more tender texture than regular flour.

In my recipes, I always use Nisshin Seifun's Hakurikikomugiko.
I hope you can find this at your nearest Asian grocery store.
日清 フラワー (薄力小麦粉)
http://www.nisshin.com/products/detail/4902110320664.html


Violet has premium quality. Whiter and has finer texture.
I seldom use it because it is pricey. hehe
日清 バイオレット(薄力小麦粉)
http://www.nisshin.com/products/detail/4902110341751.html



Here I googled the Cake Flour products around you.
I hope you can find any of the below.

Swans Down Cake Flour
http://www.prestoflour.com/Portals/SwansDown/portal.aspx?tabid=15


Pillsbury - Softasilk Cake Flour
http://www.pillsburybaking.com/products/details/764


King Arthur Flour - Unbleached Cake Flour
http://www.kingarthurflour.com/flours/cake-flour.html


Premier Foods - Snowflake Cake Flour
http://www.premierfoods.com/snowflake.htm


Sasko - Cake Flour
http://www.sasko.co.za/grain/grain_flour.html


Pilmico - Wooden Spoon Cake Flour
http://www.pilmico.com/pilmico/5102:flour-soft.html


I don't recommend this (because I never tired it) but the substitute for cake flour (to make 1 cup of cake flour) is to use 7/8 cup all-purpose flour + 2 tablespoons cornstarch.

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