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Delicious Mille Crepe Cake Recipe: Easy Homemade Layers

The mille crepe cake is a beautiful French-inspired dessert made of multiple layers of delicate, thin crepes, each separated by creamy fillings like whipped cream or custard. With its melt-in-your-mouth texture and elegant presentation, this cake is a showstopper at any event. This recipe is beginner-friendly and allows for customization with different flavors and fillings.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine French, fusion, Japanese
Servings 10 slices
Calories 350 kcal

Equipment

  • - 8-inch non-stick pan or crepe pan
  • - Silicone tongs
  • - Pastry brush
  • - Flat spatula
  • - Blender or food processor
  • - Cake stand or serving platter
  • - Offset spatula
  • - Whisk

Ingredients
  

  • - **Crepes:**
  • - 2 cups all-purpose flour
  • - 6 large eggs
  • - 4 cups milk
  • - 1.5 tbsp unsalted butter melted
  • - 4 tbsp sugar
  • - Pinch of salt
  • - 1 tsp vanilla extract
  • - **Filling Diplomat Cream:**
  • - 2 cups half and half
  • - 2/3 cups granulated sugar
  • - 5 large egg yolks
  • - 1/4 cup cornstarch
  • - 1 tsp Madagascar Bourbon Vanilla Bean Paste
  • - 1 tsp Rose Water
  • - 4 tbsp unsalted butter

Instructions
 

  • **Make the Crepe Batter:**
  • In a blender, combine all the ingredients for the crepes. Blend until smooth and free of lumps. Refrigerate the batter for at least an hour.
  • **Cook the Crepes:**
  • Heat a non-stick pan over medium-low heat. Brush the pan lightly with melted butter, then pour in just enough batter to coat the pan in a thin layer. Cook for about 2 minutes until the edges start to turn golden. Flip and cook for another minute on the other side. Repeat until all the batter is used. You should have 20-30 crepes. Let them cool on a rack.
  • **Prepare the Diplomat Cream:**
  • In a saucepan, heat the half and half with sugar until warm. In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat until thickened. Stir in the vanilla, rose water, and butter. Let the cream cool completely.
  • **Assemble the Cake:**
  • Place the first crepe on a serving platter and spread a thin layer of diplomat cream. Continue layering the crepes with cream in between each layer, gently pressing down after each addition. Chill the cake for 15 minutes to set the layers.
  • **Decorate and Serve:**
  • For decoration, you can top the cake with fresh berries, chocolate ganache, or a light dusting of powdered sugar. Chill for at least an hour before serving for neat slices.