Description
Mille Crêpe Cake is a classic French dessert consisting of delicate, thin crepes layered with rich whipped cream. This elegant cake is made by blending a smooth batter, cooking multiple crepes on the stovetop, and assembling them with sweetened whipped cream between each layer. The cake is chilled to set, resulting in a light, creamy, and deliciously tender multi-layered treat perfect for special occasions or indulgent dessert moments.
Ingredients
Scale
Crepe Batter
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
Whipped Cream Filling
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting (Optional)
- Powdered sugar or cocoa powder
Instructions
- Prepare the batter: In a blender, combine 6 large eggs, 1 1/2 cups whole milk, 1 cup heavy cream, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and 4 tablespoons melted unsalted butter. Blend until the mixture is completely smooth. Cover and refrigerate the batter for at least 1 hour to allow it to rest and achieve the perfect consistency for crepes.
- Cook the crepes: Lightly grease a nonstick 8-inch skillet and heat it over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom in a thin layer. Cook for 1 to 2 minutes until the underside turns lightly golden. Flip the crepe carefully and cook the other side for about 30 seconds. Remove and place the crepe on a plate with parchment paper in between each one. Repeat this process until you have 20 to 25 crepes. Allow them to cool completely.
- Whip the filling: In a chilled mixing bowl, whip 2 cups of heavy whipping cream with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. This will be used to layer between the crepes.
- Assemble the cake: Place one crepe on your serving plate and spread a thin, even layer of the whipped cream over it. Continue layering crepes and whipped cream alternately, finishing with a crepe on top. Smooth the sides with the remaining cream as desired.
- Set the cake: Cover the assembled cake and refrigerate for at least 2 hours or overnight. This chilling step allows the layers to meld together for easier slicing and enhanced flavors.
- Serve: Just before serving, dust the top of the cake with powdered sugar or cocoa powder if desired. Use a serrated knife for clean slices and enjoy your elegant mille crêpe cake.
Notes
- For an extra flavor boost, layer sliced strawberries, Nutella, or pastry cream between the crepes along with the whipped cream.
- Ensure the cake is well chilled before slicing so it holds its shape better.
- Using a serrated knife helps achieve cleaner, neater cuts.
