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SideChef
Recipes
Shellfish-Free
French Mille Crepe Cake
Recipe

12 INGREDIENTS • 14 STEPS • 1HR 20MINS

French Mille Crepe Cake

4.7
6 ratings
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!
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Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/
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 20MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
8
US / Metric
Butter
1/2 cup
Butter, divided
Milk
4 cups
Milk, divided
Egg
6
Eggs
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Granulated Sugar
2/3 cup
Granulated Sugar, divided
Salt
1 pinch
Salt
Vanilla Bean Pod
1
Vanilla Bean Pod
Egg
3
Eggs, separated
just the yolks
Corn Starch
1 1/2 Tbsp
Corn Starch
Heavy Cream
2 cups
Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Canola Oil
as needed
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
531
Fat
34.6 g
Protein
7.5 g
Carbs
47.2 g
Add to plan
logo
French Mille Crepe Cake
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author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/

Author's Notes

The batter and creme need to rest in the fridge overnight.
Cooking InstructionsHide images
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 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 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 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 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 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 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 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 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 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 (as needed) and use a 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 10 Use a flat pan and place over medium heat. Add Canola Oil (as needed) and use a 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 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 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 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.
step 14 Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.
Tags
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Shellfish-Free
Easter
French
Vegetarian
Dessert
Mother's Day
Thanksgiving
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