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–+ servings

Mille Crêpe Cake with jam and whipped cream filling

Laura Bay
A layered dessert made with delicate crepes, whipped cream, and jam, creating an elegant and delicious treat perfect for special occasions.
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Prep Time 2 hours
Total Time 2 hours
Course Dessert
Cuisine French
Servings 8 people

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.

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.  
  • 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.
Tried this recipe?Let us know how it was!