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RECIPE
12 INGREDIENTS14 STEPS1HR 20MIN

French Mille Crepe Cake

4.7
6 Ratings
French Mille Crepe Cake Recipe | SideChef
French Mille Crepe Cake Recipe | SideChef

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Decadent, classic French cake consisting of 14 layers of paper-thin crepes separated with pastry cream, plus variations just by adding 1 or 2 ingredients!
1HR 20MIN
Total Time

Thank God I Bake

Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Butter , divided
4 cups
Milk , divided
1 1/2 cups
2/3 cup
1 pinch
1
Vanilla Bean Pod
3
Eggs , separated
just the yolks
1 1/2 Tbsp
2 cups
Heavy Cream
2 Tbsp
Powdered Confectioners Sugar
to taste
Canola Oil
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Nutrition Per Serving

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CALORIES
603
FAT
39.8 g
PROTEIN
14.2 g
CARBS
46.2 g

Author's Notes

Batter and creme need to rest in the fridge overnight.

Cooking Instructions

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Step 1
In a saucepan, heat the Milk (3 cups) until shimmering and remove from heat and set aside. Melt the Butter (1/3 cup) in another pot until it turns to a light brown color. Remove from heat and set aside to cool slightly.
Step 2
Mix the Eggs (6) , All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1/3 cup) , and Salt (1 pinch) at a low speed in a stand mixer.
Step 3
Slowly add in the melted butter and milk and mix until all are combined. Put the batter in an airtight container and refrigerate overnight.
Step 4
Cut the the Vanilla Bean Pod (1) in half and scrape the vanilla seeds out. Place them into the Milk (1 cup) . Heat the milk until shimmering and remove from the heat. Cover and let sit for 10 minutes to infuse with vanilla flavor.
Step 5
Sift the Corn Starch (1 1/2 Tbsp) and mix with the Granulated Sugar (1/4 cup) . Mix with the yolks of the Eggs (3) and whisk lightly until all the sugar and cornstarch have been dissolved and combined with the yolks.
Step 6
Slowly pour the milk into eggs yolk mixture and keep stirring. Filter and pour the mixture back into the pot and place over medium heat.
Step 7
Keep stirring until the mixture thickens. Transfer the pastry crème into a bowl and quickly mix with the Butter (2 Tbsp) until all combined. Refrigerate the pastry cream overnight.
Step 8
Whip the Heavy Cream (2 cups) with Powdered Confectioners Sugar (2 Tbsp) until it has firm peaks and holds firmly to the whisk.
Step 9
Fold in a 1/3 of the whipped cream into the pastry cream and continue adding a 1/3 at a time until all the whipped cream has been folded in.
Step 10
Use a flat pan and place over medium heat. Add Canola Oil (to taste) and use brush to evenly spread around the pan. Use a big spoon and add some crepe batter to the pan. Quickly turn the pan clockwise until the batter spreads out evenly.
Step 11
Cook about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and continue to cook for another 30 seconds.
Step 12
Prepared 2 plates. One plate is for the crepes to cool down, and the other is to stack up the cooled crepes. Cover the cooled crepes with parchment paper to avoid drying out. Continue until all the crepe batter is finished.
Step 13
First choose the most perfect crepe and set aside to top the cake. Place 1 crepe on the plate, spoon approximately 2 tablespoon of pastry cream filling in the middle and spread evenly over the crepe.
Step 14
Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.
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Nutrition Per Serving
Calories
603
% Daily Value*
Fat
39.8 g
51%
Saturated Fat
24.6 g
123%
Trans Fat
0.0 g
--
Cholesterol
327.8 mg
109%
Carbohydrates
46.2 g
17%
Fiber
0.6 g
2%
Sugars
24.4 g
--
Protein
14.2 g
28%
Sodium
149.1 mg
6%
Vitamin D
1.1 µg
6%
Calcium
289.2 mg
22%
Iron
2.0 mg
11%
Potassium
162.2 mg
3%
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