ECLAIT VOYAGER : August 2016

Every culture has their own way of predicting the future, and understanding the past. From reading coffee residues with Turkish Coffee, to tossing coins in your left hand with Mille Crepe frying, like a curious child, we want a sign that could guide us through the ups and downs.

Mille Crepes was originally eaten in France on February 2nd, on "Candelmas" and the belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year.

Apart from sharing some of my insights as to why Lady M's crepe tastes so good, I'm also sharing my own recipe for you try out!

Ingredient

150g sifted flour

2 eggs

450 ml milk

10 g sugar

Pinch of salt

Pinch of baking powder

Olive Oil

Cream

250ml of whipping cream

100ml of mascarpone cheese

Vanilla beans

Raisin Rum

Preparation
1. Sift the flour
2. Let the batter chill for at least 2 hours before use

Direction
1. Make a well with the sifted flour
2. Add in the egg and sugar
3. Pour in milk at 2 or 3 intersessions and gently mix until smooth
4. Make sure the pan is hot enough and lightly surface the pan with olive oil, wiping off the excess with a napkin. When there's some gently smoke coming up, pour in the batter.
5. Tilt and swivel the pan to have a thin layer of batter coated, the thinner you can make it, the better
6. Each side should take about 15-30sec each (depending on how thin your crepe is). The best way to know is that the side of the crepe starts to curl up, and you know it's time to turn and flip side
7. Continue until you finish using all batter.
8. Make sure the crepes are cooled, before layering it with cream.
[------Whipping Cream Preparation -----]
9. For the preparation of whipped cream, beat the whipping cream until 70% peak (you should have a gent, yogurt like glossy texture, and when you turn over your egg beater, it should have a soft peak). Gently mix in the mascarpone cream with a spatula. You can add some vanilla extract/beans to the mix.
[--------Assembly ------]
10. Spread layer of crepe with a thinly coated rum and whipping cream, and put the next crepe on top of it until you finish layering all your crepes.

Tips
1. You can add any season fruits slices other than papaya, pineapple, kiwi.(Or the proteolytic enzymes will start to breaking down the protein and your cream will start to taste bitter).
2. I like to add layers of my homemade raisin rum (for recipe click here) so that there's a airy accent of the rum.
3, You can also caramelize the top layer, just by adding some refined sugars and use a fire gun to give that "Creme Brûlée" taste. I believe this is how Lady M's taste is different from others.

Hope you enjoyed this recipe, and I'd like to hear your comments on how you make yours! :) Happy baking