Cookbook talk:Mille Crêpe

When do you add the milk into the lemon sauce?

I'm not sure as I haven't created this recipe but it would make sense to add the milk with the eggs --OMouse


 * After looking at the page's history, I noted that the recipe wasn't complete when we got it. Maybe someone should play in the kitchen to determine what works and what doesn't. Gentgeen 04:35, 6 Mar 2005 (UTC)


 * I've looked at a few pictures of Mille Crepes and it looks like it's just a bunch of layers of crepes, with filling of some sort in between. In one picture I saw fruits inside. So, it seems pretty simple to make. I'll go digging for a recipe for this from a book.

Sizes / multiple sheets?
Uh so this doesn't make any kind of sense:

"Trim the pastry so that you are left with a rectangle approximately 23 x 25.5 cm. Roll out the larger piece of pastry to a 30cm square..."

The first bit makes it sounds as though you are dealing with one piece of puff pastry. The second step, by saying "the larger piece," makes it sound as if there are two. And if you're going to be rolling it out to a specified dimension, why measure it so precisely - or trim it - when it's in its pre-rolled state? Am I missing something obvious, or has a step been omitted / added wrongly here? Jessicapierce 01:02, 3 May 2007 (UTC)