The supplies can made two 6-inch cake. Just cut the quantities into half in you only wanna make one.

The ingredients for the batter.

Make the crêpe batter the night before.

Melt 6 tbsp of butter in a small pot.

Cook the butter until brown. Set it aside.

Heat the milk in a small pot.

Once it start steaming, set it aside to cool for 10 minutes.

Crack 6 eggs.

Add 7 tbsp of castor sugar and a pinch of salt.

Add 1 1/2 cups of flour.

Beat everything together.

Slowly add the browned butter to the mixture.

Slowly add the hot milk. If you're using mixer, definitely much easier.

$Else you have to whisk non-stop like me \ud83d\ude23. Whisk until you have creamy smooth texture.$

Else you have to whisk non-stop like me 😣. Whisk until you have creamy smooth texture.

Cover the batter and refrigerate overnight.

The next day, bring the batter to room temperature.

I'm using a small ladder.

Place a nonstick 6-inch pan over medium heat. Swab the surface with the oil, then add about 2 tablespoons of batter and swirl to cover the surface.

Cook until the bottom just begins to brown, about 1 minute.

$Then carefully lift an edge and flip the cr\u00eape.$

Then carefully lift an edge and flip the crêpe.

Cook on the other side for no longer than 5-10 seconds.

Lay it on the plate.

$Repeat until you have 20 perfect cr\u00eapes.$

Repeat until you have 20 perfect crêpes.

Cream base: You can use any flavor your like. You just need to whip the cream until it hold. Smash any fruits/chocolate you like and fold into the cream.

I'm using durian (king of fruit in Asia). Since durian has its original creamy texture, I skip the whipped cream.

$To assemble, lay a cr\u00eape on a plate. Pipe or use a spatula to completely cover the cr\u00eape with a thin layer of the cream.$

To assemble, lay a crêpe on a plate. Pipe or use a spatula to completely cover the crêpe with a thin layer of the cream.

$Cover the cream layer with a cr\u00eape.$

Cover the cream layer with a crêpe.

Repeat to make a stack of 20.

$After 20 layers. Phewwwwww \ud83d\ude05$

After 20 layers. Phewwwwww 😅

Spread the remaining cream to the side to cover the edges.

Side done.

And spread the top too.

Is done.

After we cut into halve.

$After eating half way, suddenly remember I need to snap a final picture for Snapguide \ud83d\ude1d$

After eating half way, suddenly remember I need to snap a final picture for Snapguide 😝

My personal feedback: I don't think mine is a successful Mille Crêpe. The crêpe itself pretty thick. It should be much thinner. And definitely is not an easy task to make a super thin crêpe.

Will I make another one? No. Haha. It took me completely 3 hours (standing, cooking, spreading). No doubt I love my crêpe batter. It taste perfect! Yummy for me. I will make a normal crêpe instead.

How to make durian mille crêpe

Mille Crêpe is a very labour intensive cake as you need to make ‘thousand’ layers of crêpe (in fact, 20 crêpes are enough). I'm making 6-inch cake for my mum's birthday 🎂