Today is my birthday, and I’m celebrating 29 years of life with my first ever homemade Mille Crepe Cake. Yippee!
To backtrack, I’ve made crepes dozens of times and learned that the first two crepes never come out perfectly. Getting the heat down is the key to having the perfectly “griddled” crepe. You know it’s too hot when the batter sizzles and creates tiny bubbles. What you want is a nice even crepe that has a smooth texture and golden brown marbling throughout. The edges should also be super thin, so it looks crisp at the end, but the crepe itself is still soft and pliable in the middle.
So after perfecting the technique for cooking crepes, I was finally ready to make sweet and savory-filled crepes to enjoy for breakfast, lunch and dinner. It was only a matter of time that I’d realize I hadn’t made a Mille Crepe Cake. Comprised of 20 crepes and a filling of sweet cream, it is a delightful summer cake that I’m excited to enjoy today with my loved ones. I hope you enjoy it too.
- 1 cup all-purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 3 eggs
- 2 cups milk
- 2 tbsp unsalted butter, melted
- non-stick spray
- 2 cups heavy whipping cream
- 1/4 cup white sugar
- 2 tsp vanilla extract
- powdered sugar
- In a bowl, whisk together the flour, 1 teaspoon sugar and salt. Beat in the eggs and milk until the mixture is smooth. Stir in the butter.
- Spray an 8" pan with non-stick spray and heat to medium-high heat.
- Holding the hot pan, add 2-3 tablespoons of the batter and rotate the pan in a circular motion to spread the batter as thinly as possible. Cook on one side until golden brown marbling appears; then flip and cook on the other side. Transfer the crepe to a plate to cool. Repeat the cooking process until all the batter is used.
- While the crepes cool, add the heavy whipping cream, 1/4 cup sugar and vanilla extract to a bowl and whisk until slightly-stiff peaks are formed. Do not over-beat the cream or a butter consistency will be achieved.
- On a cake stand or plate, add 1 crepe and a dollop of cream. Spread the cream evenly across the crepe and then topped with another layer of crepe. Repeat the process of crepe and cream until all the crepes are used and layered with cream.
- Dust with powdered sugar and serve.