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Get the Recipe: Vanilla Mille Crepe Cake Recipe

This vanilla mille crepe cake is made with 25 layers of crepes, sugar, and whipped cream!
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Ingredients

For the Crepes

  • 8 large eggs
  • ½ teaspoon kosher salt
  • 4 cups (18 ounces or 510 grams) all-purpose flour
  • 4 ½ cups (36 ounces or 1021 grams) whole milk
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly

For the Whipped Cream

Assembly

  • 6 Tablespoons (2.65 ounces or 75 grams) granulated sugar

For the Brulee (Optional)

  • 1 Tablespoon granulated sugar

Equipment

  • a chef's torch (optional)

Instructions
 

For the Vanilla Mille Crepe Cake

  • Make the crepe batter. In a large bowl, whisk together the eggs and salt.
    Gradually whisk in a quarter of the flour, followed by a quarter of the milk. The mixture will be a little lumpy, but that's okay, I promise! Continue whisking in a small amount of the flour, followed by a small amount of the milk until both ingredients are incorporated.
    Add the butter and whisk until just combined.
  • Chill the crepe batter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but preferably overnight.
  • Make the crepes. Heat a large nonstick frying pan over medium heat. Whisk batter to reincorporate and ladle ¼ cup of batter into the pan.
    Working quickly, swirl the pan or use a crepe batter spreader to spread the batter until it forms a rough 9-inch circle. Cook, until bubbles form on surface and the edges are set, about 1 minute.
    Slide a spatula underneath the crepe to loosen and carefully flip. Cook for 15 to 30 seconds, or until light brown spots appear on the bottom surface of the crepe. Transfer to a flat plate.
    Repeat with remaining batter, stacking the crepes on the plate as you go. You should have around 25 crepes. Cool the crepes completely before assembling the crepe cake.
  • When ready to assemble the crepe cake, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, vanilla, and salt for the whipped cream.
    Whisk on medium-high until soft peaks form, about 3 minutes.
  • Assemble the crepe cake. Place one crepe in the center of a flat plate or cake platter.
    Sprinkle ¼ teaspoon granulated sugar over the surface of the crepe.
    Use a rubber spatula or cookie dough scoop to drop 2 Tablespoons of whipped cream in the middle of the crepe. Use an offset spatula to spread it evenly all over the crepe, just like you would spread butter on toast. 
    Place another crepe on top of the cream, and repeat the process of sprinkling sugar, spreading whipped cream, and stacking with another crepe until only one crepe remains.
    Place the remaining crepe on top, then loosely cover the crepe cake with plastic wrap. Refrigerate for at least 1 hour.
  • Serve and store. Serve chilled straight from the fridge.
    If bruleeing the top, sprinkle 1 Tablespoon of granulated sugar on top of the crepe cake. Use a chef's torch to brulee the sugar until melted and golden brown. Serve immediately.
    The crepe cake will keep in the refrigerator, loosely covered with plastic wrap, for up to 2 days.

Notes

  • The ingredient quantities for the batter will seem like they will make TOO much batter for this cake, but trust the recipe! The quantities should make around 25 crepes, with just a little extra to make around 5 or so crepes for “practice” (see more below) and “baker’s rewards.”
  • You may have some extra whipped cream leftover after assembling the cake. Don’t throw it out! Save it as a garnish to serve on top of or as a side with the cake.
  • Similar to making pancakes, your first crepe is probably going to be bad. That’s totally okay! You can discard this “practice” crepe, or eat it as some kind of “baker’s reward”. And if any other crepes come out imperfect, don’t throw them away! This cake is pretty forgiving. You can still use crepes with small tears around the edges in the cake. Just use them in the middle of the layer cake—I promise nobody will notice!
  • In the recipe below, I instruct you to make a crepe by swirling the batter in a frying pan. When you swirl the batter, don’t coat the sides of the pan—just the bottom! This is the trick to getting perfectly round crepes that are all roughly the same size.
  • The recipe instructs you to whip the cream to a specific texture: “soft peaks.” The best way to determine the cream’s texture is to do a test with a whisk. Dip the tip of a whisk (or the whisk attachment) into the whipped cream, remove it, and quickly turn it upside down. If the cream is too soft, it will slide off the whisk. You’ll need to keep whisking. Once the cream has a cloudlike structure, with peaks that lose their shape but hold on to the whisk, you’re at the “soft peaks” stage!
  • Spread cream all the way to edges of crepe to prevent the sides from wrinkling up.
  • Save your prettiest crepe for the top and final crepe layer. That's the one everybody will see!
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