Steps

1. In a heatproof container, place 30g unsalted butter and microwave on 600W for 40 seconds until melted. Stir well to melt completely and let it cool slightly.
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2. Crack 2 eggs into a bowl and whisk them.
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3. Add 40g granulated sugar to the whisked eggs and mix quickly.
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4. Add the melted butter and mix thoroughly for 20-30 seconds.
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5. Add 350ml milk and mix well until the grittiness of the sugar disappears.
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6. Sift in 120g all-purpose flour and mix slowly to prevent it from scattering.
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7. Strain the batter through a fine-mesh sieve.
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8. Lightly stir the strained batter, cover with plastic wrap, and let it rest in the refrigerator for 1 hour. [Key Tip!] Straining the batter and resting it in the refrigerator for 1 hour creates a smooth, tear-resistant, and chewy crepe dough.
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9. In a separate bowl, pour 300ml heavy cream and place it over a bowl filled with ice water.
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10. Add 30g granulated sugar and whip until stiff peaks form while keeping it over the ice bath. It's ready when the whisk holds its shape and the cream breaks off cleanly. Cover with plastic wrap and chill in the refrigerator until needed. [Key Tip!] Whipping the heavy cream stiffly over an ice bath makes it easier to spread and results in a beautiful finish.
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11. Remove the plastic wrap from the rested crepe batter and stir once.
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12. Lightly grease a 26cm non-stick skillet with vegetable oil and heat over medium heat for about 30 seconds.
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13. Remove the skillet from the heat and place it on a damp cloth for 5-10 seconds to evenly distribute the heat. [Key Tip!] Placing the skillet on a damp cloth before cooking helps to heat it evenly, resulting in uniform browning.
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14. Return the skillet to medium heat. Pour about 1.5-2 ladles of batter into the pan and swirl to create a thin layer. Cook over medium heat until the edges are lightly browned and the batter is set.
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15. Loosen the edges with a rubber spatula, flip, and cook the other side for about 15 seconds over medium heat. Transfer the cooked crepe to a plate and let it cool.
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16. Cook the remaining batter in a 20cm non-stick skillet. Lightly grease the skillet with vegetable oil and heat over medium heat for about 30 seconds.
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17. Remove from heat and place on a damp cloth to equalize the temperature.
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18. Return to medium heat. Pour about 1 ladle of batter into the pan and swirl to create a thin layer. Cook over medium heat until the edges are lightly browned and the batter is set, then flip and cook the other side for about 15 seconds.
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19. Transfer the cooked crepe to a plate and let it cool. For subsequent crepes, without applying heat, lightly brush the pan with vegetable oil, equalize the temperature with a damp cloth, then cook over medium heat. Repeat with the remaining batter.
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20. Once all crepes are cooked, cover them tightly with plastic wrap to prevent drying and let them cool at room temperature.
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21. Cut out the cooled 20cm crepes using a 15cm ring mold. If you don't have a ring mold, you can use a cake pan as a substitute. [Key Tip!] Cutting the 20cm crepes with a 15cm ring mold creates a beautiful cross-section. You can also use a cake pan as an alternative.
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22. Begin layering the crepe. Place a turntable if available, and put one of the cut-out crepes in the center.
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23. Spread a thin, even layer of the whipped cream (kept chilled over ice water) over the crepe layer.
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24. Place the next crepe layer on top of the cream, and spread another layer of cream. Repeat this process until all the crepe layers are used. Work quickly in a cool environment.
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25. Once all layers are stacked, cover the entire mille crepe with the remaining whipped cream, applying it to the top and sides. The sides don't need to be perfectly smooth.
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26. Use a palette knife or similar tool to remove any excess cream oozing from the edges, and smooth the surface.
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27. Finally, gently place the larger 26cm crepe on top and press down lightly.
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28. Chill in the refrigerator for at least 30 minutes before slicing. [Key Tip!] Chilling the assembled mille crepe for at least 30 minutes before cutting ensures clean slices without collapsing. It will cut cleanly.
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