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Mille Crepe Cake

A magical 20 or so layers of vanilla and chocolate crepes filled with a light and airy whipped cream and spread of your choice.
Prep Time10 minutes
Cook Time15 minutes
Assembly10 minutes
Total Time35 minutes
Course: Dessert
Keyword: dessert, Vegetarian
Servings: 8

Ingredients

For the Crepes

  • 2 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 large eggs
  • 3 cups milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 tbsp butter (for cooking)

For Assembling the Cake

  • 1/2 cup spread of choice (some suggestions: apple butter, nutella, any nut butter, or jam will work great)
  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1 tbsp sugar

Instructions

Make the Chocolate and Vanilla Crepes

  • In a large bowl, combine 2 cups flour, 4 tbsp sugar, 1 tsp salt, 4 large eggs.
  • Gently start to pour the 3 cups of milk into the batter, whisking constantly.
  • Add the 1 tsp vanilla extract and mix.
  • Divide the batter into two separate bowls. One will be vanilla, the other will be chocolate.
  • In one bowl of the batter add the 2 tbsp cocoa powder. Mix to make the chocolate batter.
  • Heat a large frying pan or griddle over medium heat. Add 1 tbsp of butter to grease the pan.
  • Starting with the vanilla batter, pour about 1/2 cup of batter into the centre of the pan. Swirl around to spread the batter into a large circle.
  • Cook for 1-2 mins till it firms up. Flip, and cook about 30 seconds more.
  • Remove from pan and repeat till your batter is finished. Then repeat with the chocolate batter.
  • You should have about 10 crepes of each flavour. And maybe some extra.

Assemble the Mille Crepe

  • In a large bowl whip the 1 cup whipping cream 1 tsp vanilla extract, and 1 tbsp sugar till stiff peaks form.
  • Set up your layering station with the crepes, whipping cream, and spread.
  • On a large plate or cake stand, start layering. Starting with a vanilla crepe, layer about 1 tbsp of your spread in a thin layer all over, leaving about 1/4 inch along the edge bare.
  • Top with a chocolate crepe. Top with 1-2 tbsp whipping cream and spread out into a thin layer. Again, leaving a thin edge all around the sides.
  • Keep alternating your vanilla and chocolate crepes with spread and whipping cream. Till you have no more crepes left.
  • Top the final layer with a crepe and whipped cream.
  • Sprinkle with cocoa powder or cinnamon. Serve immediately or refrigerate before serving.

Notes

This crepe will keep well in the fridge in an airtight container for up to 3 days.