Desserts 🤖 AI Generated

Mille Crepe Pandan | Thousand-Layer Crepe Cake

Delicate pandan crepe layers stacked with silky custard cream in this Southeast Asian showstopper. Our Fat Switch swaps heavy cream for Greek yogurt and reduces egg yolks, slashing 40% of calories while keeping every layer luxuriously tender and aromatic.

45m

Prep Time

50m

Cook Time

Servings

312

Calories

18g

Protein

🛒 Ingredients

✓ 1 cup 2% reduced-fat milk
✓ 3 egg yolks
✓ 3 whole eggs
✓ 0.75 cup all-purpose flour
✓ 2 tsp pandan leaf extract (or 2-3 fresh pandan leaves blended)
✓ 1 tsp vanilla extract
✓ 0.25 tsp salt
✓ 2 tbsp melted unsalted butter
✓ 0.5 tsp green food colouring (optional, enhances pandan hue)
✓ 1 cup 2% reduced-fat milk
✓ 1 cup plain Greek yogurt (0% fat)
✓ 0.5 cup light coconut cream (5% fat)
✓ 3 tbsp cornstarch
✓ 0.25 cup caster sugar
✓ 1 tsp vanilla extract
✓ Pinch of salt
✓ 2 tbsp unsalted butter

👨‍🍳 Instructions

1. Prepare the Crepe Batter: In a blender, combine 1 cup 2% milk, 3 egg yolks, 3 whole eggs, 0.75 cup flour, pandan extract, vanilla extract, salt, and melted butter. Blend until completely smooth, about 1 minute. Let batter rest for 20 minutes at room temperature—this allows gluten to relax and crepes to be tender.

2. Heat Your Crepe Pan: Set a non-stick crepe pan or 8-inch skillet over medium heat. After 1–2 minutes, lightly spray with oil. The pan should be hot enough that a drop of water sizzles immediately; this ensures crepes cook evenly without sticking.

3. Cook Each Crepe: Pour 3 tbsp batter into the centre of the hot pan and immediately tilt and rotate to spread thinly across the entire base. Cook for 60–90 seconds until the bottom is very lightly golden, then flip and cook the other side for 30 seconds. Transfer to a plate lined with parchment paper. Repeat with remaining batter to make 20 crepes.

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4. Make the Custard Filling: In a saucepan, whisk together 1 cup 2% milk, 3 tbsp cornstarch, 0.25 cup caster sugar, and a pinch of salt. Heat over medium, stirring constantly until thickened, about 4–5 minutes. Remove from heat and stir in 2 tbsp butter until melted. Cool for 5 minutes.

5. Blend in Yogurt & Coconut Cream: Once custard is cool to touch, whisk in 1 cup Greek yogurt and 0.5 cup light coconut cream until smooth and homogeneous. Add 1 tsp vanilla extract. The mixture should be silky and spreadable—similar to thick pastry cream.

6. Assemble the Mille Crepe Cake: Place one crepe on a serving plate as your base. Spread 2 tbsp custard filling evenly across the crepe using an offset spatula. Layer the next crepe on top and repeat: crepe, custard, crepe, custard. Continue until all 20 crepes are stacked. Finish with a crepe on top.

7. Chill & Set: Cover the assembled cake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows the layers to meld slightly and the custard to set firm, making slicing clean and elegant.

8. Slice & Serve: Just before serving, use a sharp, hot knife (dip in hot water and wipe dry between cuts) to slice the cake into 10 wedges. Wipe the blade between each cut for clean edges. Serve chilled as-is or with a light drizzle of reduced-fat condensed milk.

📊 Nutrition per Serving

Calories312 kcal

Protein18g

Carbohydrates45g

Fat9g

🏷️ Tags

#pandan dessert recipes#low-calorie crepe cake#Southeast Asian mille crepe

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