{"id":14054,"date":"2019-03-25T21:36:08","date_gmt":"2019-03-25T21:36:08","guid":{"rendered":"https:\/\/thefoodconnoisseur.co.uk\/?p=14054"},"modified":"2021-02-08T20:10:30","modified_gmt":"2021-02-08T20:10:30","slug":"mille-patisserie-mille-crepes","status":"publish","type":"post","link":"https:\/\/thefoodconnoisseur.co.uk\/japanese\/mille-patisserie-mille-crepes\/","title":{"rendered":"Mille Patisserie – Mille Crepes"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Although mille crepes are nothing new, my first ever one was from Kova Patisserie<\/a>. Ever since then, I have been slightly obsessed with these crepe cakes. However, there\u2019s a newcomer on the scene, Mille Patisserie is located only 2 minutes away from Paddington station. The very teeny-weeny caf\u00e9 is narrow with only two people working, there are only 3 tables for indoor seating, and 2 outside. Mille Patisserie only serves crepes with different variations, specials and drinks. Prices start from \u00a34.80 onwards, the caf\u00e9 itself is simple, whitewashed walls with pastel accents. They use pretty mismatch plates to match the simplistic style. <\/p>\n\n\n\n

Mille Patisserie<\/a><\/h1>\n\n\n\n

\"mille_patisserie_paddington_menu\"Mille menu<\/h2>\n\n\n\n
\"Genmaicha-crepe-cake\"<\/figure>\n\n\n\n

Mille crepes<\/h3>\n\n\n\n

Mille crepes are translated to a thousand layers, when you receive these crepe cakes, you can see the ultra-thin layers stacked together with p\u00e2tissi\u00e8re cr\u00e8me in between. Ordering one of the specials from Mille and a matcha green tea latte. Arriving on a baby pink plate along with a gold fork, you see the crepe cake cut perfectly in a triangle slice. The top shows circular grooves and dusted with matcha green tea powder, the side has a singular red bean. <\/p>\n\n\n\n

Mille crepe flavour<\/h3>\n\n\n\n

Mille Patisserie specials on the board are genimacha Japanese brown rice mixed with green tea flavour. These crepe cakes are no bake and taste light as air, it\u2019s no wonder so many layers are needed to bulk it up. In my opinion mille patisserie has a better execution, they use premium ingredients from all around the world for the high-quality flavour. The p\u00e2tissi\u00e8re cr\u00e8me is rich and creamy, you bite into thin crispy layers of flakes.  <\/p>\n\n\n\n

\"mille\r\n
Mille flavours menu board<\/figcaption>\r\n<\/figure>\n\n\n\n

Matcha is one of Mille’s most popular flavour, selling out by the time I arrived. Millie Patisserie cafe is definitely worth checking out with special flavours appearing on the menu. <\/p>\n\n\n\n

\"mille<\/figure>\n\n\n\n
\"mille<\/figure>\n\n\n\n

Information<\/strong> <\/p>\n\n\n\n

For more information, visit the Mille Patisserie website.<\/a> <\/p>\n\n\n\n

ADDRESS<\/strong> <\/p>\n\n\n\n

8a Spring Street <\/p>\n\n\n\n

Paddington, London <\/p>\n\n\n\n

W2 3RA <\/p>\n","protected":false},"excerpt":{"rendered":"

Although mille crepes are nothing new, my first ever one was from Kova Patisserie. Ever since then, I have been slightly obsessed with these crepe cakes. However, there\u2019s a newcomer on the scene, Mille Patisserie…<\/p>\n","protected":false},"author":3,"featured_media":14061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[45,47],"tags":[240,664,745,2493,1651],"powerkit_post_featured":[],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/thefoodconnoisseur.co.uk\/wp-content\/uploads\/2019\/03\/Genmaicha-crepe-cake.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4yLt2-3EG","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts\/14054"}],"collection":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/comments?post=14054"}],"version-history":[{"count":3,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts\/14054\/revisions"}],"predecessor-version":[{"id":19820,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/posts\/14054\/revisions\/19820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/media\/14061"}],"wp:attachment":[{"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/media?parent=14054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/categories?post=14054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/tags?post=14054"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/thefoodconnoisseur.co.uk\/wp-json\/wp\/v2\/powerkit_post_featured?post=14054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}