Mille Crêpes Cake

Name: Mille Crêpes Cake
Prep time: 60 min
Cook time: 45 min
Total time: 225 min
Yield: 12 slices
Cuisine: French
Ingredients: 2 cups all-purpose flour; 4 large eggs (room temperature); 2 cups milk (room temperature); 1/4 cup water; 1/4 cup butter (melted); 2 tbsp sugar; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 2 tbsp butter (unsalted); 1 tsp vanilla extract

225 min 12 slices Medium

All Recipes

Mille Crêpes Cake

Indulge in the delicate layers of a Mille Crêpes Cake, a stunning dessert made with thin crêpes and creamy pastry filling.

Prep

60 min

Cook

45 min

Total

225 min

Servings

Difficulty

Medium

The Mille Crêpes Cake is a show-stopping dessert that layers delicate crêpes with rich, creamy pastry cream. Originating from France, this dessert is both elegant and delicious, making it perfect for special occasions or a luxurious treat. The name 'Mille' means 'a thousand' in French, referring to the many layers of crêpes that make up this cake. While it doesn't actually have a thousand crêpes, the effect is breathtaking and sure to impress anyone who tries it.

Ingredients

Servings

Crêpes

Pastry Cream Filling

Instructions

Prepare the crêpe batter

In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, vanilla extract, and salt until smooth. Cover and let it rest for 30 minutes.

Pro tip: Resting the batter allows the flour to fully hydrate for tender crêpes.

Cook the crêpes

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges lift and the underside is lightly browned. Flip and cook the other side for 30 seconds. Repeat with remaining batter, stacking crêpes on a plate.

Pro tip: Keep crêpes covered with a clean towel to prevent drying out.

Make the pastry cream

In a saucepan, bring the milk and half of the sugar to a simmer. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring until thickened. Remove from heat and add butter and vanilla. Cool completely.

Pro tip: Strain the cream if lumps form during cooking.

Assemble the cake

Place one crêpe on a serving plate. Spread a thin layer of pastry cream over the crêpe. Top with another crêpe and repeat until all are used, finishing with a crêpe.

Pro tip: Use a turntable for easier assembly and even layers.

Chill the cake

Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours to set.

Pro tip: Chilling helps the cake hold its shape when sliced.

Serve

Remove from the fridge, slice with a sharp knife, and serve. Optionally, dust with icing sugar or drizzle with chocolate sauce.

Pro tip: For cleaner slices, wipe the knife between cuts.

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Tips & Tricks

<ul><li>Ensure crêpes are thin and evenly cooked for best results.</li><li>Use a non-stick pan for easy crêpe flipping.</li><li>Chill the cake before serving for easier slicing.</li><li>Experiment with different fillings like chocolate or fruit.</li></ul>

Serving Suggestions

To serve your Mille Crêpes Cake, simply slice it into wedges and enjoy it with a cup of tea or coffee. This cake pairs beautifully with fresh berries or a drizzle of chocolate sauce. You can make the crêpes and filling a day in advance, storing them separately in the fridge. Assemble the cake a few hours before serving to allow the flavours to meld and for the cake to set properly.