Mille Crepe Cake (French Recipe)

This Mille Crepe Cake is a beautiful, decadent French cake made from layers of vanilla crepe filled with a thin layer of vanilla cream. It’s a tasty cake for a birthday or dessert to impress your guest.

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My daughter is turning 10, and this will be her birthday cake. Nothing better to remind our French roots than crepes, right? But crepe cake is much more beautiful, decadent, and perfect for celebrations. So let me share with you this all-time favorite French cake made from the easiest ingredients.

Ingredients and Substitutions

For this cake recipe, you need to prepare a French cake batter first, using the same ingredients as my crepe recipe but in a different ratio.

• All-Purpose Flour – Don’t use self-rising flour. If you need a gluten-free alternative, use my Gluten-Free Crepes (French-Style)
• Sugar – You can use classic table sugar or coconut sugar for a healthier alternative. It also works with sugar-free alternatives like allulose.
• Eggs – I like large free-range eggs.
• Milk – You can use whole milk or skim milk for lighter crepes. The recipe also works with dairy-free alternatives.
• Melted Butter – Use unsalted grass-fed butter.

Then, for the filling you need:

• Mascarpone – Mascarpone is a soft Italian cream cheese with a sweet taste.
• Vanilla Extract – To add a perfect taste.
• Heavy Whipping Cream
• Powdered Sugar – or confectioner’s sugar or a sugar-free alternative.

How To Make Crepe Cake

This crepe cake can be intimidating because of its complicated look. However, it’s very easy and very quick to put together. Crepes are not overly complicated, it’s all about whisking all the ingredients together in a large bowl.

There’s no need to break all of the lumps of flour. Do your best, but even if you have a few in your crepes, they will always come out great. While many recipes make the crepe batter in a blender, it’s not the right way! It’s unnecessary, and then, because you blend the batter, you will have to let it rest for at least 30 minutes, or your crepes will form bubbles.

1. In a large bowl, add the flour, sugar, and salt, and whisk to combine. Then, add the milk, beaten eggs, melted butter, vanilla extract, and, optionally, the dark rum.
2. Whisk to beat the eggs and milk into the dry ingredients and form a light, thin batter. Again, it’s okay if there are a few lumps.
3. Now, warm a crepe pan over medium-high heat, and lightly rub butter on the pan using a piece of absorbent paper.
4. You can also use an olive oil spray to lightly oil the surface.
5. When the pan is warm, pour the crepe batter – about 1/2 cup per crepe – tilt and rotate the pan to spread it evenly.
6. As the pan is warm, it sets easily and spreads all over the surface as you tilt the pan.
7. Place the pan over medium heat and cook for 2-3 minutes until the sides of the crepes get brown and golden and dry and crispy. Lift the side of the crepe and slide a long spatula under the crepe to flip it to the other side.
8. Cook for an extra 1-2 minutes until little brown spots form on the other side of the crepe.
9. Remove the crepe from the heat, and slide onto a plate to cool down.
10. Re-grease the pan and repeat the step above until all the batter has been turned into crepes. You should end up with 15-16 crepes for this cake crepe.
11. Stack the cooked crepes on top of each other and keep them at room temperature to cool down.
12. Let the crepes cool completely before assembling the cake. As a general rule, one hour at room temperature and chill for one hour in the fridge to provide enough cooling. You can also cook the crepes the day before making the mille-crepe cake. the plate with plastic wrap or foil and refrigerate overnight.

13. When the crepes are cold, prepare the mascarpone vanilla cream. This cream recipe is similar to the one you use for a tiramisu recipe.
14. In a large bowl or the bowl of a stand mixer, add mascarpone, powdered sugar, heavy cream, and vanilla extract.
15. Beat the ingredients into a fluffy mixture using an electric beater or the whisk attachment of your stand mixer. It takes 2 to 3 minutes. Stop beating as soon as the cream and mascarpone firm up, or the frosting will split.
16. Place the first crepe on a cake stand or plate.
17. Then, spread 2 to 3 tablespoons of cream all other the crepe until up to the edges. You don’t want a thick layer of cream filling because you will need enough for the 14 to 16 layers. It should be thin and light to keep the balance of texture and flavor in each slice of cake perfect.
18. Place the second crepe on top of the first one covered with cream and repeat the application of the frosting.
19. Keep doing this until all the crepes have layered into a cake.
20. Now, place the cake in the fridge for a few hours until the cream is firm and cold.

Serving

You can serve this cake topped with different ingredients like:

• Extra mascarpone cream on top.
• Fresh berries like strawberries, blueberries, or raspberries.
• Dust of powdered sugar
• Dust of unsweetened cocoa powder
• Shredded dark chocolate pieces
• Shredded coconut
• Dust of matcha powder

Storage Instructions

You can store leftover crepe cake in an airtight cake box in the fridge for up to 3 or 4 days. After that, the cream will start turning, and the crepes will dry out on the outside. You can also freeze cake leftovers in slices or whole and thaw them in the refrigerator the day before. It lasts one month in the freezer.

Allergy Swaps

Below are some options to make this delicious cake if you have food allergies.

• Egg-Free – You can use my vegan crepe recipe for the crepe layers, they are egg-free and dairy-free.
• Gluten-Free – Use my gluten-free crepe recipe for the layer.
• Low-Carb – Use my Almond Flour Crepes and sugar-free powdered allulose for the filling.

Frequently Asked Questions

Below are my answers to your most common questions about this lovely crepe cake recipe.

More Crepe Recipes

If you like this recipe, you’ll love all these other crepe recipes: