Description
A delicate and elegant French dessert featuring 20-25 thin, tender crêpes layered with a light and fluffy whipped cream filling, creating a multi-layered cake known as Mille Crêpe Cake.
Ingredients
Scale
Crêpes
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted)
Filling
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Powdered sugar or cocoa powder for dusting
Instructions
- Prepare the Batter: In a blender, combine eggs, milk, heavy cream, flour, granulated sugar, salt, vanilla extract, and melted butter. Blend the mixture until smooth. Cover and refrigerate the batter for at least 1 hour to allow the flour to hydrate and flavors to meld.
- Cook the Crêpes: Lightly grease a nonstick 8-inch skillet and heat it over medium heat. Pour about 1/4 cup of batter into the skillet and swirl to spread the batter evenly over the bottom. Cook for 1 to 2 minutes until the underside is lightly golden, then flip carefully and cook the other side for about 30 seconds. Remove the crêpe and stack it with parchment paper between layers. Repeat the process until you have 20 to 25 crêpes, allowing them to cool completely.
- Make the Whipped Cream Filling: In a large bowl, whip 2 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and stable filling.
- Assemble the Cake: Place one crêpe on a cake plate. Spread a thin, even layer of whipped cream over the crêpe. Continue layering crêpes and whipped cream alternately until all the crêpes are used, finishing with a crêpe on top.
- Chill the Cake: Refrigerate the assembled cake for at least 2 hours or overnight to set and allow the flavors to meld.
- Serve: Before serving, dust the top with powdered sugar or cocoa powder if desired. Slice carefully using a serrated knife for clean cuts.
Notes
- For added flavor and texture, insert thin layers of sliced strawberries, Nutella, or pastry cream between the crêpes along with the whipped cream.
- Chilling the cake well is essential to help it hold its shape during slicing.
- A serrated knife works best for cutting the cake smoothly without squashing the layers.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
