Make the crepe batter. Put the melted butter and sugar in a bowl and mix. Pour the beaten eggs into the bowl little by little, mixing after each addition. Sift in the flour and mix well.
Pour the milk and heavy cream into the bowl and mix well. Strain the mixture and cover with plastic film. Rest in the refrigerator for about an hour.
Make the custard cream. Sift the flour, cornstarch and sugar into a heat proof bowl. Add the milk and yolks into the bowl little by little, mixing after each addition.
Microwave for 1 minute and 40 seconds and stir. Repeat this process three times. Add vanilla oil and mix. Tightly cover with plastic film and rest in the refrigerator.
Cook crepes. Heat a frying pan over medium heat, then place the pan on a damp cloth briefly to reduce the heat. Pour a ladleful of the batter into the pan.
Swirl the pan to spread the batter thinly. Cook for about 1 minute and slightly lift up the edge with cooking chopsticks, then flip the crepe with your fingers.
Cook the other side for about 20 seconds. Cool on a rack etc. I used a marble coated frying pan (20 cm) and made 13 crepes not counting the failed ones.
Cut fruits. Slice the strawberries, kiwi, and peaches into 3 - 4 mm thickness.
Make whipped cream. Combine the heavy cream and sugar in a bowl, and whip with a hand mixer until stiff peaks form.
Make the custard whipped cream. Add the whipped cream to the well chilled custard cream. Mix well with a whisk.
Finishing: Assemble the ingredients in layers starting with a crepe, then spread the custard whipped cream, and place fruits. Repeat this process until you use up all the ingredients.
It's done!! Tightly cover with plastic film and rest in the refrigerator for 4 hours or longer before you serve.
You can slice it beautifully.
Story Behind this Recipe
Both my husband and I love the mille crepes cake at cafe HARBS. My husband requested me to make one, so I tried to do it for the first time!! I'm amazed because I made this delicious mille crepes cake by myself!! I'm so happy we can eat a whole cake by ourselves.
Bring all the ingredients to room temperature. Take your time to make this cake, and it will be similar to the original taste! I don't like when the filling comes out from the edge, so I didn't spread the cream to the edge, but it will be tastier if you spread it to the edge.