MILLE CREPE GREEN TEA

Selamat malam.. sambil layan Maharaja Lawak sambil  upload MILLE CREPE GREEN TEA yang dibuat petang tadi. Sebelum ni dah pernah cuba mille crepe perisa biasa. Dah jadi cantik bila nak simpan dalam peti ais tetiba tumbang.. Bayangkan.. rasa cam nak nangis pun ader..sebab silap zue gak konon2 nak buat perisa stoberi pastu pi lah campur jem stoberi mix ngan air skit so tercairlah inti kastadnyer.. Ermmm... frust sangat-sangat..rasa cam tobat tak nak buat dah. 

Memandangkan azam baru ni nak belajar dari kesilapan...cewahhh... katernyer tu yang bersemangat balik. Google resepi yang lain lak jumpalah resepi ni.. Actually dalam resepi sebenar ni aderlah diletakkan sedikit arak tapi zue tak letak dan zue cuma tambah tepung jagung.

CREPE MILLE GREEN TEA

Sumber: Zen Can Cook

Diolah mengikut selera sendiri: tarabozu2@blogspot.com

Bahannya:

1 cawan tepung serbaguna

1 cawan susu cair/segar (zue guna susu segar)

1/2 cawan air biasa

4 biji telur (saiz A)

4 sk mentega (dicairkan)

2 sb tepung jagung

2 sb serbuk green tea

3 sk gula

secubit garam

Caranya:

• Campurkan kesemua bahan tadi dan blender atau pukul sehingga sebati
• Tapiskan dan sejukkan dalam peti ais sekurang-kurangnya 1/2 jam

Bahan intinya:

2 cawan susu cair/susu segar

6 biji telur kuning

1/2 cawan gula kastor

1/3 cawan tepung jagung

1 sk vanila esen

2 sb butter (suhu bilik)

2 sk sunquick

1/2 cawan whiping cream

Caranya:

• Campurkan susu cair/segar yang disuamkan, kuning telur dan tepung jagung.
• Kacau sehingga sebati
• Double boilerkan bahan tadi sambil kacau 
• Sambil tu masukkan esen vanila, sunquick dan butter
• Kacau sehingga pekat
• Tutup api dan sejukkan
• Sementara itu, pukul whipping cream sehingga bertanduk
• Bila bahan tadi dah sejuk, masukkan whipping cream yang dipukul sehingga bertanduk dan kaup balik sehingga sebati
• Sedia melapis

Green Tea Crêpe Cake

For the green tea crêpes:

1 cup all-purpose flour

1 cup milk

1/2 cup lukewarm water or beer

4 large eggs

4 tablespoons unsalted butter, melted

3 tablespoons sugar

1 pinch salt

2 tablespoons matcha powder

1 tablespoon Cointreau or Grand-Marnier

For the pastry cream:

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup cornstarch

1 teaspoon vanilla extract

2 tablespoons butter, at room temp’

zest of 1/2 orange

1 tablespoon Grand-Marnier (optional)

1/2 cup heavy cream, whipped (optional)

To serve:

Candied orange zest (optional)

For the crêpes:

Combine all the ingredients by hand or in the bowl of a blender. Mix until smooth. Cover with plastic wrap and refrigerate for at least an hour.

Place a 6-inch nonstick or seasoned crepe pan over medium heat. Using a paper towel, coat the pan with a little butter.

Pour about 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer. Cook until golden. Turn the crêpe over and cook a little longer. Remove the crêpe to a piece of wax paper. Continue cooking the rest of the crêpes.

In a small saucepan, bring the milk to a boil over medium heat.

Whisk the yolks, sugar and cornstarch together in a bowl. Drizzle a quarter of the hot milk and whisk vigorously. Pour the rest of the milk and keep whisking. Return the custard to the pan and add the vanilla extract and orange zest. Place over medium heat and bring to a boil while whisking energetically for 1 or 2 minutes. The mixture will be thick. Stir in the Grand-Marnier if using.

Set the bottom of the pot in a ice-water bath to cool, stirring frequently so that the mixture remains smooth. Cool to 140′F (warm to the touch) and stir in the butter and the orange zest until completely incorporated. Cool and refrigerate.

When ready to use, place the put the pastry cream in a food processor and process for 10 seconds for the best consistency. Fold in the whipped cream if using.

To assemble the Mille Crêpes:

Lay 1 crêpe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream. Cover with a crêpe and repeat to make a stack of 15 to 20.

Chill for at least 2 hours. Serve cold. If you have a blowtorch for crème brûlée, sprinkle the top crêpe with 2 tablespoons sugar and caramelize with the torch. Slice like a cake. Serve with candied orange zest.

Yang bestnyer bagi kat member dapat pujian dia kater wangi dan sedap. Kalau kat kedai ni sepotong rm9-10. Sebab ari tu gi IOI Puchong lalu depan kedai crepe mille pastu dapatlah sebesar ibu jari tangan untuk percubaan...Rasernyer memang sedap sangat-sangat tu yang semangat nak try buat versi sendiri..