Strawberry Mille Crêpe Cake
This Strawberry Mille Crêpe Cake stacks dozens of paper thin crepes with lightly sweetened whipped cream and fresh strawberries for a striped, show-stopping dessert. It looks like a bakery centerpiece but comes together with simple pantry ingredients and a bit of patience.
Equipment
- Nonstick crepe pan or 9-inch skillet
- Large mixing bowl
- Fine mesh sieve
- Offset spatula
- Electric mixer
- Plastic wrap
- Cake turntable (optional)
Ingredients
For the Crepes
- 2 cups all-purpose flour sifted
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 large eggs room temperature
- 2 1/2 cups whole milk
- 1/3 cup unsalted butter melted, plus more for the pan
- 2 tsp vanilla extract
For the Filling and Assembly
- 3 cups heavy cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3 cups fresh strawberries hulled and thinly sliced
- 1 tbsp powdered sugar for dusting, optional
Instructions
- Whisk the flour, sugar, salt, eggs, milk, melted butter, and vanilla together in a large bowl until completely smooth, then strain through a fine mesh sieve to remove any lumps.
- Cover the batter and refrigerate for at least 30 minutes, or up to 24 hours, so the flour fully hydrates and the crepes cook up tender.
- Heat a lightly buttered nonstick pan over medium heat. Pour in about 1/4 cup of batter, swirl quickly to coat the bottom in a thin even layer, and cook for 45 to 60 seconds per side until just set and lightly golden.
- Transfer each crepe to a plate, separating layers with parchment paper, and repeat with the remaining batter, buttering the pan lightly as needed. Let the crepes cool completely.
- Beat the heavy cream with powdered sugar and vanilla using an electric mixer until soft peaks form, being careful not to overwhip.
- Thinly slice the strawberries so they distribute evenly between the delicate crepe layers.
- Place one crepe on a flat plate or cake stand, spread a thin even layer of whipped cream almost to the edges, scatter a few strawberry slices over the cream, then top with the next crepe. Repeat until all crepes are used.
- Refrigerate the assembled cake for at least 2 hours, or ideally overnight, so the layers set and hold together cleanly.
- Slice with a long, sharp knife dipped in hot water and wiped dry between cuts to reveal the striped layers, then dust with powdered sugar if desired and serve.
Notes
Rest the crepe batter for at least 30 minutes before cooking to avoid tough, rubbery crepes. Make sure crepes are fully cooled before stacking so the whipped cream filling does not melt or slide. The cake can be made up to a day ahead and stored covered in the refrigerator, and leftovers keep well for up to 3 days refrigerated or 1 month frozen.