Quick answer: make about 20 thin 8-inch crêpes and let them cool. Whip 2 cups of cold heavy cream with ¼ cup of powdered sugar and 1 teaspoon of vanilla to medium-stiff peaks. Stack the crêpes with about 3 tablespoons of cream between each, then chill for at least 2 hours before slicing.
Crêpes (about 20, 8 inch)
- 2 cups (250 g) all-purpose flour
- 4 large eggs
- 2½ cups (600 ml) milk
- 4 tbsp (55 g) butter, melted
- 2 tbsp sugar
- A pinch of salt
- Blend or whisk everything until smooth. Rest the batter in the fridge for at least 30 minutes.
- Heat a lightly buttered 8-inch nonstick pan over medium heat.
- Pour in about 3 tablespoons of batter and swirl to coat. Cook for about a minute, flip, and cook for 20-30 seconds more.
- Stack on a plate and cool completely.
Whipped cream filling
- 2 cups (480 ml) cold heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
Whip to medium-stiff peaks. For a cake that must hold for a day, use stabilized whipped cream or diplomat cream.
Assembling
- Lay one crêpe on a plate and spread it with a thin layer of cream, right to the edge.
- Repeat, pressing each layer gently so the stack stays level. Finish with the best-looking crêpe.
- Chill for at least 2 hours so it slices cleanly.
- Dust with powdered sugar or cocoa, or top with fruit.
Flavors
- Matcha: 1 tbsp matcha sifted into the cream.
- Chocolate: chocolate whipped cream between the layers.
- Strawberry: thin strawberry slices every third layer.
- Tiramisu: mascarpone cream and a dusting of cocoa.
Cream fillings for single crêpes
- Chantilly cream and berries.
- Cream cheese whipped cream with jam.
- Whipped cream cheese and lemon zest.
- Chocolate-hazelnut spread, banana and whipped cream.
- A whipped cream dispenser makes a crêpe station quick for brunch.
Frequently asked questions
What is a mille crêpe cake?
A cake made from about twenty paper-thin crêpes stacked with thin layers of whipped cream or pastry cream between them. Mille means thousand in French.
What is the best filling for a crêpe cake?
Lightly sweetened whipped cream is the simplest. Diplomat cream, which is pastry cream folded with whipped cream, is richer and holds longer.
Can I make a crêpe cake ahead?
Yes. Make the crêpes up to 2 days ahead, and assemble the cake up to a day before serving. Keep it chilled.
Why are my crêpes tearing?
The batter needs to rest for at least 30 minutes, and the pan should be medium-hot and lightly buttered. Flip when the edges lift.
