Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mille Crepe Cake: The Ultimate Guide to Making This Delicious Dessert

  • Total Time: 360 minutes
  • Yield: 10-12 servings 1x

Description

Delicate homemade crêpes layered with a luscious vanilla pastry cream, creating an elegant and impressive Mille Crêpe Cake. A show-stopping dessert perfect for any special occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 6 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla extract)
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream (optional, for a richer cream)
  • Powdered sugar, for dusting

Instructions

  1. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  3. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix.
  4. Rest the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours.
  5. Prepare the Pan: Lightly grease a 8-inch non-stick crêpe pan or skillet with butter or cooking spray. Heat the pan over medium heat.
  6. Cook the Crêpes: Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
  7. Cook Each Side: Cook for about 1-2 minutes on the first side, or until the edges start to lift and the bottom is lightly golden brown. Carefully flip the crêpe with a thin spatula and cook for another 30-60 seconds on the second side, until lightly golden.
  8. Stack the Crêpes: Transfer the cooked crêpe to a plate lined with parchment paper. Repeat with the remaining batter, stacking the crêpes between layers of parchment paper to prevent them from sticking together. You should end up with around 20-25 crêpes.
  9. Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract, you’ll add it later.
  10. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
  11. Add Cornstarch: Whisk in the cornstarch until fully incorporated.
  12. Temper the Egg Yolks: Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
  13. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking vigorously, for 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is stable.
  14. Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract (if using).
  15. Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
  16. Whip Heavy Cream (Optional): If you want a richer pastry cream, whip the heavy cream to soft peaks and gently fold it into the cooled pastry cream just before assembling the cake.
  17. Prepare Your Work Surface: Place a serving plate or cake stand on your work surface.
  18. Start Layering: Place one crêpe on the serving plate. Spread a thin, even layer of pastry cream over the crêpe, covering it completely.
  19. Repeat Layers: Place another crêpe on top of the pastry cream and repeat the process, spreading another thin layer of pastry cream. Continue layering the crêpes and pastry cream until you have used all of the crêpes.
  20. Finishing Touches: For the final layer, spread a thin layer of pastry cream over the top crêpe.
  21. Chill the Cake: Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  22. Dust with Powdered Sugar: Just before serving, dust the top of the mille crêpe cake generously with powdered sugar.
  23. Slice and Serve: Use a sharp knife to slice the cake into wedges. Serve immediately and enjoy!

Notes

  • Resting the crêpe batter is crucial for tender crêpes.
  • Tempering the egg yolks prevents them from scrambling when added to the hot milk.
  • Pressing plastic wrap directly onto the pastry cream prevents a skin from forming.
  • Chilling the assembled cake allows the layers to meld together and makes it easier to slice.
  • Prep Time: 1 hour
  • Cook Time: 1 hour

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipes2make.com/mille-crepe-cake/