Description
Mille Crêpe Cake is a delicate and elegant French dessert featuring 20-25 thin, buttery crêpes layered with smooth and creamy vanilla pastry cream. This multi-layered cake is chilled to perfection and can be topped with powdered sugar, fresh berries, whipped cream, or chocolate ganache for a stunning presentation and exquisite taste.
Ingredients
Scale
For the Crêpes:
- 6 large eggs
- 2 1/2 cups whole milk
- 1 cup water
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted (plus more for greasing pan)
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream, whipped to soft peaks
Optional Toppings:
- powdered sugar
- fresh berries
- whipped cream
- chocolate ganache
- caramel sauce
Instructions
- Make the Crêpes: In a blender, combine eggs, whole milk, water, flour, sugar, salt, vanilla extract, and melted butter. Blend until the batter is smooth. Cover and refrigerate for at least 1 hour or overnight to rest and improve texture while eliminating bubbles.
Lightly grease an 8-inch nonstick skillet with butter and heat over medium heat. Pour about 1/4 cup of batter into the skillet, swirling it to evenly coat the bottom. Cook for 1–2 minutes until edges start to lift, then carefully flip and cook for an additional 30–60 seconds. Transfer the cooked crêpe to a plate lined with parchment paper and continue making crêpes until you have 20–25. Allow the crêpes to cool completely. - Make the Pastry Cream Filling: In a medium saucepan, heat 2 cups of whole milk over medium heat until steaming but not boiling. While heating, whisk together sugar, cornstarch, and egg yolks in a separate bowl until pale and smooth. Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles, about 2–3 minutes. Remove from heat, stir in vanilla extract and butter until melted and incorporated. Let the pastry cream cool completely then gently fold in the whipped heavy cream. - Assemble the Mille Crêpe Cake: Place one cooled crêpe on a serving plate. Spread a thin layer (2–3 tablespoons) of the prepared pastry cream evenly over the surface of the crêpe.
Repeat layering crêpes and pastry cream until all crêpes are used, finishing with a plain crêpe on top. Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to allow the cake to set.
Before serving, dust the top with powdered sugar or garnish with fresh berries, whipped cream, chocolate ganache, or caramel sauce as desired.
Notes
- Use a serrated knife to slice the cake cleanly without tearing the delicate layers.
- You can flavor the pastry cream with additional ingredients such as matcha powder, lemon zest, coffee, or chocolate for variety and flavor twists.
- Best served chilled but not too cold to allow the flavors and texture to shine.
- Resting the batter helps ensure tender crêpes without bubbles or holes.
- Stack crêpes with parchment paper in between if storing before assembly to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
