Desserts

Mille Crepe Cake

Experience the heights of French pastry with this elegant Mille Crepe Cake. Featuring twenty paper-thin, golden crepes stacked meticulously with layers of ethereal vanilla bean diplomat cream, this dessert offers a delicate texture that melts in your mouth with every bite.

Prep

60m

Cook

45m

Serves

Calories

425kcal

Qty	Ingredient
3 cups 720 ml	Whole Milk
6 units 300 g	Large Eggs
2 cups 250 g	All-Purpose Flour
6 tbsp 85 g	Unsalted Butter, melted
0.75 cups 150 g	Granulated Sugar
2 tsp 10 ml	Vanilla Bean Paste
2 cups 480 ml	Heavy Whipping Cream
0.25 cup 30 g	Cornstarch
4 units 72 g	Egg Yolks

2 Method

Step 1. Prepare the crepe batter by blending 3 cups milk, 6 eggs, flour, 1/4 cup sugar, melted butter, and 1 tsp vanilla until smooth. Strain through a fine-mesh sieve and refrigerate for 1 hour to let the gluten relax.

Step 2. For the filling, whisk 4 egg yolks with 1/2 cup sugar and cornstarch in a bowl. Scald 2 cups of milk in a saucepan, then slowly temper the egg mixture with the hot milk. Return to heat and whisk constantly until thickened into a custard. Stir in 1 tsp vanilla bean paste, cover with plastic wrap touching the surface, and chill completely.

Step 3. Heat a 9-inch non-stick skillet over medium-low heat. Lightly brush with butter. Pour 1/4 cup of batter, swirling quickly to coat the bottom. Cook for 60-90 seconds until the edges are golden, flip, and cook for another 30 seconds. Repeat to make approximately 20-22 crepes. Let them cool completely on wire racks.

Step 4. Whip the heavy cream to stiff peaks. Gently fold the whipped cream into the chilled custard until smooth and light.

Step 5. Assemble the cake: Place one crepe on a serving plate. Spread about 3 tablespoons of the cream mixture evenly across the crepe. Top with another crepe and repeat until all crepes are stacked.

Step 6. Cover the cake and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and the texture to become sliceable.

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Rest the crepe batter for at least an hour to ensure the crepes are tender rather than rubbery.
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Use an offset spatula to spread the cream layers evenly all the way to the edges.
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Ensure the crepes are completely cold before stacking, otherwise, the cream filling will melt and cause the cake to slide.
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To get perfectly uniform edges, you can stack the crepes and trim them with a sharp knife using a 8-inch plate as a guide.

? FAQ

Can I make the crepes in advance?

Yes, you can cook the crepes up to 2 days in advance. Keep them stacked between sheets of parchment paper and wrapped tightly in plastic wrap in the fridge.

Why is my cake sliding?

This usually happens if the cream is too soft or the crepes were still warm. Make sure to chill the cake for at least 4 hours before serving to let the structure set.

How long does Mille Crepe Cake last?

It is best consumed within 2 days of assembly as the crepes will eventually absorb moisture from the cream and become soggy.

Can I freeze this cake?

Freezing is not recommended as the pastry cream can separate and become grainy upon thawing, ruining the delicate texture.