Description
A delicate and elegant Mille Crêpe Cake made from layers of thin crêpes stacked with a rich, creamy pastry cream filling. Perfect for special occasions, this French-inspired dessert features light, buttery crêpes paired with a smooth vanilla custard enhanced by whipped cream, creating a melt-in-your-mouth experience.
Ingredients
Scale
Crêpe Batter
- 6 large eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra butter or oil for cooking the crêpes
Pastry Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Instructions
- Prepare and Refrigerate Crêpe Batter: Blend the eggs, all-purpose flour, sugar, salt, whole milk, water, melted butter, and vanilla extract together until smooth. Cover and refrigerate the batter for at least 1 hour to allow it to rest and hydrate, which will improve the texture of the crêpes.
- Cook Crêpes: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the skillet and swirl it around to evenly coat the bottom. Cook until the edges begin to lift and the bottom is lightly browned, about 1-2 minutes. Flip carefully and cook for another 30 seconds to 1 minute on the other side. Repeat with remaining batter, stacking the crêpes on a plate to cool completely.
- Make Pastry Cream: In a saucepan, heat 2 cups of whole milk until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale. Gradually temper the egg yolk mixture by slowly adding the hot milk while whisking continuously to prevent curdling. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract. Allow to cool slightly.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cooled pastry cream to create a light and airy filling.
- Assemble the Mille Crêpe Cake: On a serving plate, lay one crêpe and spread a thin layer of the pastry cream paste. Repeat layering crêpes and cream until all are used, finishing with a crêpe on top. Smooth the sides if needed and cover the cake.
- Chill: Refrigerate the assembled cake for at least 2 hours to allow the layers to meld and the cream to set. Slice carefully and serve chilled.
Notes
- Resting the crêpe batter in the refrigerator improves texture and prevents tearing during cooking.
- Use a nonstick skillet to make flipping delicate crêpes easier.
- If you prefer, garnish the cake with fresh berries, powdered sugar, or a drizzle of chocolate before serving.
- This cake is best enjoyed within 2 days for optimal freshness.
- You can make the pastry cream a day ahead and refrigerate it to save time.
