法式卡布奇若千层蛋糕(French-Style Cappucino Mille Crepes)

 随着学校假期的到来，娜娜怀念起 法式千层蛋糕，

之前做过法式千层蛋，法式蓝莓芝士勤层蛋糕，法式芝士巧克力千层蛋糕，

都是叫好又叫座的反应率。

今天顺我的意，选来了带有浓郁香气的卡布奇若口味。

With the holiday mood in high swing, NaNak wanted to make another French-style Mille Crepes. Having made a Basic French-style Mille Crepes, a Blueberry French-style Mille Crepes and a Chocolate Cheese
French-style Mille Crepes before, we decided to make a Cappucino
French-style Mille Crepes this time.

蛋糕经冷藏后，安哥闹着要吹蜡烛，

因为上个月他的生日，巧遇娜娜考试，我又刚从日本回来，累，

结果只在外面用餐庆生，都没给他吹生日蛋糕，

所以 今天即兴了他所愿。

Once the cake was chilled, my hubby insisted lighting a candle for him to blow out as a belated birthday cake.

食谱参考 ：Y3K 法式浪漫千层蛋糕

用具：
不沾平底锅（24公分），抹刀，
蛋糕转盘，8寸蛋糕板

千层蛋糕皮：

材料（可做18片）
A ：鲜奶225克
      鸡蛋130克
      卡布奇若香精1茶匙
      普通面粉60克
      糖分30克
B ： 牛油30克（隔水炖溶）

做法：
1。 材料（A）放入大碗搅拌均匀过滤。 休面30分钟，要煎之前加入（B）料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟，用勺子舀入适量的做法（1），迅速将锅转一圈至面糊薄薄地沾满锅底，将剩余的面糊倒回（1），然后将饼皮煎熟。
3。 当（2）的饼皮煎至边沿微黄，以刮刀刮离锅，再用手取出，放在一个碟子内，重复做法至完。（记住，每次舀面糊之前必须先搅拌，否则面糊最后会很浓稠。 万一面糊变稠了，可加入少许水调稀。）

馅料：
A  ：鲜奶100克
       即溶蛋黄粉30克
       三合一即溶卡布奇若白咖啡25克
B  ： 植物性鲜奶油200克，搅打至浓稠

做法 ： 
1。 煎饼皮：材料及做法参考以上。
2。 馅料： 材料(A) 放入大碗以打蛋器搅拌至浓稠，加入已打发的（B）料拌匀待用。（如未用可先放入冰箱，使其保持结实）
3。 组合 ： 将蛋糕板放在蛋糕转盘上，铺1片饼皮，抹1层馅料，再叠上1片饼皮，用手按一下饼皮中间部分，在抹上1层馅料，重复至完，以保鲜纸包好，冷藏隔夜才享用。




Recipe adapted from : Y3K French Style Mille Crepes 

Utensil & material needed :
24cm non- stick flat frying pan ,palette knife,
cake turntable, 8" cake board

To make crepes :
Ingredients (Makes 18 pieces)
A :  225g fresh milk
      130g eggs
      1 tsp cuppuccino paste
      60g plain flour
     30g icing sugar
B :  30g butter ( melted by double-boiling）

Method：
1. Place ingredient (A) into a large mixing bowl,stir well till batter is smooth. Strain through a sieve, rest for 30 minutes. Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot (a slight smoke is seen). Scoop up no.(1) and pour a little batter into the pan, tilting it so that just a thin layer of batter covers the base.  Pour off any excess batter back into no. (1). Cook crepe until the bottom side has set.
3. When the edge turns to a pale gold, use a spatula to ease it away from pan. Using your hand, carefully lift up the crepe.  Lay the cooked crepes in a container while you cook the remainder.  (Remember, you must stir well before each scoop or else the batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.

For filling :

A : 100g fresh milk
      30g instant custard powder
      25g 3 in 1cuppuccino white coffee
B :  200g  non-dairy fresh whipping cream ,beat it till thickened

non-dairy fresh whipping cream

Method : 
1. To make crepes: For ingredients & method please refer above.
2. For filling: Place ingredient (A) into a large mixing bowl, beat till thickened.  Add in thickened ingredient (B), mix well then set aside (keep chilled if it is not needed immediately).
3. To assemble: Lay cake board on the turntable. Place 1 piece of crepe no. (1) on it. Spread a thin layer of no. (2) on top. Stack on another piece of crepe no. (1). Lightly flatten with your hand along the center point (this helps the cream to sit better). Next, spread on a thin layer of no. (2). Repeat process to the end. Clingfilm well and keep cake chilled overnight.

这回内馅稍微失算，幸好蛋糕皮本身有一定的甜度，两者合一，甜度刚好。

尤其喜爱咖啡的我，喜欢。 

This time, the filling we made wasn't quite enough, but luckily the combination of taste between the filling and the crepes was just right. It was especially delicious for coffee lover me.

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 I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)