Description
A delicate and elegant Mille Crêpe Cake made by layering thin, tender crêpes with rich, smooth vanilla pastry cream, finished with whipped cream. This French-inspired dessert requires some patience to prepare but rewards with a beautiful, silky texture and a subtly sweet flavor perfect for special occasions.
Ingredients
Scale
Crêpes
- 6 large eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra butter or oil for cooking the crêpes
Pastry Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Instructions
- Make the crêpes: Blend together the eggs, flour, sugar, salt, milk, water, melted butter, and vanilla extract until the mixture is completely smooth. Refrigerate the crêpe batter for at least 1 hour to let it rest and eliminate lumps.
- Cook the crêpes: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the skillet, tilting to spread it evenly into a thin layer. Cook the crêpe until lightly browned on the bottom, then flip to cook the other side briefly. Repeat until all batter is used. Allow the crêpes to cool completely on a flat surface.
- Prepare the pastry cream: In a saucepan, heat the 2 cups of whole milk until warm but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually temper the egg mixture by whisking in the hot milk in a thin stream to prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard consistency.
- Finish the pastry cream: Remove from heat and stir in the butter and vanilla extract until smooth. Allow the pastry cream to cool slightly, then gently fold in the whipped heavy cream to create a lighter texture.
- Assemble the cake: On a serving plate, place one crêpe and spread a thin layer of the pastry cream over it. Repeat layering crêpes and cream until all are used, finishing with a layer of cream on top. Cover and chill the cake in the refrigerator for at least 2 hours to set and meld the flavors.
Notes
- Resting the crêpe batter helps to hydrate the flour and produces tender crêpes.
- Use a nonstick skillet and keep the heat moderate to cook thin, delicate crêpes without tearing.
- Tempering the eggs prevents them from scrambling when combined with hot milk.
- Whipped cream folded into the pastry cream lightens the filling for a silky texture.
- Chilling before serving allows the cake to slice neatly and enhances flavor melding.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
