This mille crepe cake is a celebration in itself, perfect for special occasions when you want to create a truly memorable moment. The delicate layers of crepes, each filled with whipped cream and jam, make for an elegant dessert that is surprisingly easy to prepare.
Growing up, crepes have always held a special place in my heart. They were a constant in my childhood, from rainy Sundays to festive gatherings: the big pile in the center of the table wouldn’t last long.
We’d usually eat them dripping with jam, brown sugar, or with white sugar and lemon juice. They are a popular and easy ‘goûter’ (a snack eaten at 4 pm). Yet, a “gâteau de crêpes,” also known as a Mille-Crêpe-Cake because of its many layers, stands apart as a labor of love and patience. This name is a nod to the classic French pastry “mille-feuilles,” known for its thousand layers of delicate pastry.
What Are Crêpes?
Crepes are a beloved French staple, known for their thin, delicate texture and versatility. Across France, crepes are celebrated in various forms and names, reflecting regional flavors and traditions:
- Brittany’s galettes: In Brittany, savory buckwheat crepes, known as galettes, are very popular. These are often filled with ham, cheese, and eggs, making for a hearty meal.
- Crêpes Suzette: This famous dessert involves crepes flambéed with orange liqueur and served with a sweet, buttery orange sauce.
- Crêpes au froment: These are the classic sweet crepes made with wheat flour, often enjoyed with sugar, lemon, Nutella, or jam.
Each type of crepe brings a unique taste of France to your plate, and their versatility makes them the perfect base for a stunning gâteau de crêpes.
What Is a Mille Crêpe Cake?
A mille crepe cake is made by layering crepes with whipped cream, creating a tall and impressive dessert. “Mille” in French means “1000,” and just like a mille-feuille, a mille crepe cake gets its name from having many layers. It’s usually composed of the thin crepes made of regular wheat flour (not to be confused with the buckwheat savory crepes from Brittany), and whipped cream.
This is one of my favorite festive cakes! Crepes have always been associated with fun times at home growing up; there was always a good occasion to make a pile of crepes: a lazy Sunday, someone coming back from a trip, or even a birthday! And because I didn’t grow up with traditional layer cakes, I sometimes find American buttercream too sweet and heavy. This impressive cake is light and delicate.
That’s why I love crepe cakes. They bring all the joy of crepes in an elegant way—a kid’s cake made for grown-ups.
How to Make a Crêpe Cake?
Creating a mille crepe cake might seem daunting, but with a little patience, you’ll find it quite simple. You’ll only need a crepe pan or nonstick skillet, an off-set spatula, a hand mixer, and a big mixing bowl.
Ingredients for Crepes:
- Eggs
- Milk
- All-purpose flour
- Sugar
- Salt
- Melted butter
- Whipping cream or heavy cream
- Jam or any other filling
Crepe cake recipe
- Whisk the eggs in a large bowl. Add the milk and water, and whisk until well combined.
- Gradually sift in the flour, sugar, and salt, whisking constantly to avoid lumps.
- Add the melted butter and vanilla extract, and whisk until the batter is smooth.
- Let the batter rest at room temperature for at least 30 minutes.
- To obtain a perfectly smooth batter, you can use a whisk or a hand mixer and pass the batter through a sieve, or you could use a hand blender.
Cook the Crepes:
- Heat a nonstick skillet or crepe pan over medium-low heat. Lightly grease the pan with melted butter or use cooking spray.
- Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter evenly.
- Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes on the other side.
- Remove the crepe on a large plate and repeat with the remaining batter. You should get about 20-25 crepes. For this particular style, I did 18 layers of 9 inches and 10 layers of 7 inches.
Making a Jam and Whipped Cream Filling
- Make sure all the ingredients are cold.
- In a stand mixer or a large bowl, whisk the whipping cream until you are almost at soft peaks. Add the sugar and jam and whisk slowly on low speed for a couple of minutes. You need to reach a soft peak, but keep in mind you’ll be working the cream, so don’t overbeat it or it will curdle. You can add any jam or spread you desire at this point.
How to Assemble a Mille Crêpe Cake
- Place one crepe on a serving plate or cake stand.
- Spread a thin layer of the creamy filling over the crepe with an offset spatula. This is easier done with a cake turntable if you have one. I like to use a small ice cream scoop for even layers.
- Place another crepe on top and repeat the process, spreading the filling between each crepe. Continue layering until you’ve used all the crepes and filling. You can add thinly cut fruits in between layers as well.
- Once assembled, you could spread a thin layer of the filling on top of the cake for a smooth finish.
- Optionally, garnish with fresh berries, a dusting of powdered sugar, or a drizzle of additional jam.
- Refrigerate the crepe cake for at least a couple of hours before serving. This allows the flavors to meld and makes the cake easier to slice.
A Festive Crêpe Cake for any Special Occasions
A crepe cake is a wonderful option for any elegant or cute party offering endless possibilities for customization!
Here are some ideas on how to create your cake for any occasion:
- For a tea party: Infuse your cream overnight with Earl Grey tea before whipping and add fresh blueberries in the layers. Or make a strawberry crepe cake by adding small chunks of strawberries in between layers.Â
- For a bridal shower: Color the crepes with a light peach color and fill them with apricot puree instead of the jam. Make it a two-tier cake and decorate it with pastel color roses.
- For a birthday party: Make a tiramisu version by adding cocoa powder to the crepe batter and mascarpone cheese to the whipped cream. Make it extra by adding chocolate sauce on every other layer of delicate crepes.
- For a baby shower: Create a peach and cream cheese mille crepe cake centerpiece. Use edible flowers to add a touch of elegance and color.
- For a summer treat: Use lemon zest in the crepe batter and lemon curd for the filling. Top with fresh strawberries for a refreshing flavor.
In need of more hosting suggestions? Here is our guide to charcuterie boards.
Tips for Making a Crêpe Cake
- Make the Crepes in Advance: Plan ahead; it is a time-consuming project. Crepes can be made a day ahead and stored in the refrigerator. Just make sure they are well-covered to prevent drying out. You can use two non-stick skillets at the same time to save some time.
- Storing the Cake: The crepe cake can be stored in the refrigerator and is still delicious the next day. However, it’s best enjoyed within 24 hours.
- Don’t Overfill: Be mindful not to overfill between the layers to prevent the cake from becoming too heavy and difficult to slice.
- Make it Multi-Layer: If you plan to make it as a multi-layer cake for a wedding, for example, make sure to add cardboard layers in between some of the crepe layers for extra support.
- Rustic Look: If you want to go for a more rustic, naked-style crepe cake, add the filling evenly on each layer, leaving a small border without filling to let the edges of the crepe fray.
Mille Crêpe Cake with jam and whipped cream filling
Equipment
- 1 non-stick skillet or crepe pan
Ingredients
Crepes
- 6 eggs
- 2 cups whole milk
- 1 cup water
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- ¼ tsp salt
- 4 tbsp melted butter
- butter to cook the crepes
 Jam and Cream Filling
- 3 cups heavy cream or whipped cream
- 1/4 cup powdered sugar
- 1 ½ cup jam I used strawberry and wood strawberries jam
Instructions
For the crepe batter
- In a large mixing bowl, whisk the eggs. Add the milk and water, whisk until well combined.
- Gradually sift in the flour, sugar, and salt, whisking constantly to avoid lumps. Add the melted butter and vanilla extract, and whisk until the batter is smooth.
- Let the batter rest in the refrigerator for at least 30 minutes. This helps to relax the gluten and results in more tender crepes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little butter. Pour about 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes on the other side.
- Remove the crepe to a plate and repeat with the remaining batter, stacking the crepes with a piece of parchment paper in between each one to prevent sticking. You should get about 20-25 crepes.
For the cream and jam filling
- In a large mixing bowl, using an electric mixer, beat the heavy cream on medium-high speed until stiff peaks form.
- Gently fold the jam and the sugar into the whipped cream until well combined. Be careful not to over mix as you want to keep the whipped cream light and fluffy.
Assembling
- Place one crepe on a serving plate or cake stand. Spread a thin layer of the jam cream filling over the crepe. Place another crepe on top and repeat the process, spreading the filling between each crepe. Continue layering until you’ve used all the crepes and filling.
- Optionally, garnish with fresh berries, a dusting of powdered sugar, or a drizzle of additional jam
- Refrigerate the crepe cake for at least 2 hours before serving. This allows the flavors to meld and makes the cake easier to slice.
Video
Notes
- To make this recipe dairy-free, you could use almond milk instead of whole milk, dairy-free butter or oil instead of the melted butter and vegan based whipped cream for the filling. Â
- Plan ahead, it’s a time consuming project. Crepes can be made a day ahead and stored in the refrigerator. Just make sure they are well-covered to prevent drying out.
- You can use 2 skillets at the same time to save some time
- The crepe cake can be stored in the refrigerator and is still delicious the next day. However, it’s best enjoyed within 24 hours.
- If you plan to make it as a multi layer cake for a wedding for example, make sure to add cardboard layer in-between some of the layers for extra support.
For another French recipe that’s perfect for entertaining, check out this Delicious Crudités Platter With Aioli Dip
