What is mille crepe cake?

There are many variations of crepe cakes all over the globe – matcha mille crepe cake, chocolate crepe cake, tiramisu crepe cake, Oreo crepe cake, rainbow crepe cake, and of course, the original crepe cake. If you are craving for a crepe cake, you can order one here.

Why are crepe cakes so popular?

Crepe cakes are designed in such a way that you will not get sick of it even if you gobble down the entire cake. The cream is usually whipped up using heavy cream with added sugar, and it gives the cake a smoother and creamier texture.

Not only that, each layer of the crepe is thinly made. As a result, there are usually two ways of eating mille crepe cakes – top down or rolling each individual layer up.

Original mille crepe cake recipe

Ingredients

For crepe,

1 cup of all purpose flour

¾ cup of milk

½ cup of water

2 eggs

3 tablespoons of melted salted butter at room temperature

½ teaspoon of vanilla

2 tablespoons of sugar

For cream,

2 cups of heavy cream

2 tablespoons of powdered sugar

½ teaspoon of vanilla extract

Steps

1. Add the ingredients for crepe into a blender and blend it at the highest speed till the mixture is well combined.
2. Cover the mixture and store it in the refrigerator for at least an hour (best to leave it overnight). This will help to reduce the number of bubbles as bubbles will cause each layer of crepe to be uneven.
3. Once the batter is ready, prepare the pan by heating it up on medium-high heat. Add a tablespoon of salted butter and coat the entire pan by swirling it around. Once the butter is melted, pour the batter into the pan and swirl it around such that the entire pan is evenly covered. Tip: Be sure to move quickly otherwise your crepe will be full of holes!
4. Cook the crepe for around 30 seconds on the first side and 10 seconds on the second side. It is best to use a wooden spatula for this as metal ones will cause the crepe to tear apart.
5. After the crepe is cooked, place it on a rack for it to cool down. Meanwhile, you can proceed with the other layers of crepes. Tip: If you see that the pan is getting sticky, melt a tablespoon of butter to grease the pan before continuing with the next piece of crepe.
6. While all the crepes are cooling on the rack, we will be making the cream. This will be spread in between each layer of the crepes. Prepare an ice bath – a large bowl half filled with water and ice, and place another bowl with the heavy cream in it. Beat the heavy cream with a whisk, or hand mixer, till stiff peaks are formed. Next, add in the powdered and vanilla extract. Mix it until well combined. Tip: Make sure that the cream mixture is not overbeaten.
7. Next, on to the assembly of the crepe cake! Place a small amount of the cream mixture on the cake stand/plate so that the crepe will not be shifted during the assembling process. Next, place the first layer of crepe followed by a thin layer of the cream. Continue this process till the last crepe has been added. Tip: Do not add in a thick layer of cream in between each layer of crepe as it might cause the cake to topple.
8. After the last crepe has been added to the cake, you can decorate the top with some berries and a small amount of cream. Place it in the refrigerator to chill for at least an hour before serving.

Notes

If you are a fan of fruits, you can slice your choice of fruits and add it in between each layer of crepe. Strawberries, blueberries, and grapes are some of the commonly used fruits in mille crepe cakes.

For those who prefer a colorful mille crepe cake, you can divide the batter into different bowls and add a drop of colouring into it. After adding the colouring, mix it well and cover the mixture before placing it into the refrigerator.