Mille Crepe Cake. Compare Prices on Crepe Cake in Kitchen & Dining. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

Gâteau Mille Crêpes is a classic French cake. The crêpes are layered with maple-scotch pasty cream and covered in caramelized sugar. Mille Crepe Cake (ミルクレープケーキ) is a classic French pastry - Gâteau Mille Crêpes. You can have Mille Crepe Cake using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mille Crepe Cake

1. You need 220 g of all-purpose flour.
2. You need 120 g of sugar (or to taste).
3. You need Pinch of salt.
4. You need 5 of eggs.
5. You need Dash of vanilla extract.
6. Prepare 750 g of milk.
7. It's 90 g of butter.
8. It's 250 ml of whipping cream.
9. Prepare of Icing sugar (to taste).

The word mille feuille means "a thousand sheets, layers, or leaves," implying the many layers of crepes. Crepe cakes, also known as Mille crepe, look super impressive, but they really aren't complicated! You just need to make a ton of crepes and some delicious homemade whipped cream. (You can use store-bought, but homemade is so much better!) Some fresh berries seal the deal. It's a cake that is not too sweet but ends up feeling super decadent.

Mille Crepe Cake instructions

1. Microwave milk and butter until butter is melted. Set aside to cool; if milk is too hot it will curdle the eggs, but we don't want cold milk either..
2. Combine flour, sugar, and salt in a big bowl, and whisk in the eggs until the mixture is smooth..
3. Add in the milk when it is warm (not hot) to touch. Whisk until incorporated. The batter should end up very watery..
4. Cover and chill for at least two hours. This will make the crepes softer and less chewy..
5. Heat a flat-bottomed skillet or saucepan on low heat..
6. Depending on the size of the skillet, use a ladle to pour in the batter. I used a 24 inch skillet and measured 1/4 cup batter for each crepe. When the skillet is hot enough, remove it from heat and pour in batter, turning the skillet gently around as you pour to distribute the batter evenly..
7. Use a spatula to loosen the sides of the crepes once they solidify. With amazing heatproof fingers (if unavailable, chopsticks work too), carefully lift the crepe and flip it, taking care not to tear it. The crepe is done when the edges brown slightly..
8. Cool the crepe and repeat, making sure the crepes aren't too thick, but not too thin that it cannot be flipped without tearing..
9. After all the crepes are done, whip the cream with sugar..
10. Layer the crepes and cream. Try and have the cream thicker at the sides or the cake will have a weird domed shape, but if the shape doesn't matter to you then just do whatever you like..
11. Chill the cake again at the end for at least 2 more hours before serving to let the whipped cream set..

The word Mille pronounced as "Mil" is a French word that stands for "Thousand" and thus "Mille Crepe" simply means a cake made from crepes with thousand of layers. We only use the finest and most premium ingredients in our recipes which are endorsed by Elle &Ville Paris. Two options for fillings are provided: Classic Vanilla or Almond Coconut Cream. Tips and tricks included for making the ultra-thin crepes successfully. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.