Mille Crepe Cake

Transform your kitchen into a French patisserie with this delicate mille crepe cake. This impressive dessert, which literally translates to “thousand crepe cake,” features dozens of paper-thin crepes layered with silky white chocolate buttercream and crowned with a rich chocolate ganache.

Despite its impressive appearance, our step-by-step instructions make this elegant cake achievable for home bakers. It’s the ideal recipe to whip up for special occasions or when you want to wow your guests with a delightful contrast of textures and flavors.

Ingredients for Mille Crepe Cake

• Butter: Cubed unsalted butter adds richness and moisture to the crepe batter, helping achieve tender and pliable crepes. It’s also used in the buttercream to add richness.
• Bittersweet chocolate: Coarsely chopped bittersweet chocolate infuses the mille crepe cake with a subtle chocolate flavor that complements the white chocolate buttercream.
• Eggs: Six large eggs create structure and stability in the crepe batter. While egg whites form the foundation of the meringue, giving the buttercream its signature light and fluffy texture. Make sure the eggs are at room temperature before baking.
• Milk: Whole milk creates a smooth and pourable batter. It also adds richness and moisture to the crepes.
• Vanilla extract: Three teaspoons of vanilla extract enhances the overall flavor and flavor of the buttercream. Here are the best vanilla extract brands for baking.
• Flour: All-purpose flour forms the base of the crepe batter and gives the pancakes their characteristic delicate structure.
• Sugar: Granulated sugar adds a touch of sweetness to the crepes and balances out the bittersweet chocolate flavor. It’s also used in the buttercream filling to help stabilize it.
• White baking chocolate: 8 ounces of chopped white baking chocolate provide a sweet and creamy flavor for the buttercream filling.
• Heavy whipping cream: Half a cup of heavy whipping cream is used to melt the white chocolate and add richness. It’s also used in the chocolate ganache to make it smooth and spreadable.
• Cream of tartar: 1 teaspoon of cream of tartar helps create a stable meringue base for the buttercream.
• Semisweet chocolate: Chopped semisweet chocolate creates a glossy ganache that contrasts the white chocolate buttercream filling.
• Corn syrup: 2-1/2 teaspoons of corn syrup adds the characteristic shine and helps prevent the ganache from crystallizing.

Directions

Step 1: Melt butter and chocolate

In a microwave-safe bowl, melt the butter and chocolate. Stir it until smooth and set it aside to cool.

Step 2: Prepare the wet ingredients

In a large bowl, whisk the eggs, milk and vanilla extract. Add the cooled chocolate mixture and whisk to combine.

Step 3: Mix crepe batter

In a separate bowl, combine the all-purpose flour, sugar and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Cover the batter and refrigerate for at least two hours or overnight.

Editor’s Tip: Allow the crepe batter to rest. This helps the flour absorb the liquid and results in tender, pliable crepes that are less likely to tear when cooking.

Step 4: Melt the white chocolate

In a microwave-safe bowl, melt chopped white chocolate with heavy cream in the microwave, stirring until smooth. Set the mixture aside to cool.

Step 5: Prepare the double boiler

In a small bowl, combine the sugar and cream of tartar. Place the egg whites in a double boiler or metal bowl over simmering water and stir in the sugar mixture. Constantly whisk until the mixture reaches 120 to 130°F. Maintain the temperature for two minutes while stirring gently.

Step 6: Form the meringue

Immediately transfer to a mixing bowl and beat on high speed for five minutes. Reduce speed and beat for an additional five minutes or until cool and stiff. Transfer to a large bowl.

Step 7: Finish the buttercream

In the same mixing bowl with the whisk attachment, beat the butter and vanilla until light and fluffy. Beat in the cooled white chocolate mixture. With a spatula, gently stir 1/4 of the meringue into the butter mixture until no white streaks remain. Fold in the remaining meringue. Cover and refrigerate.

Step 8: Cook the crepes

Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour two tablespoons of crepe batter into the center of the skillet, tilting and swirling the pan to coat the bottom evenly. Cook for about two minutes until the top appears dry, then flip and cook for 15 to 20 seconds.

Step 9: Cool the crepes

Transfer the crepes to a wire rack to cool. Repeat with the remaining batter, stacking cooled crepes between sheets of wax paper or paper towels.

Step 10: Assemble the mille crepe cake

Place one crepe on a cake plate and spread with three tablespoons of buttercream. Repeat this process, layering crepes and buttercream until you’ve used 10 crepes. Refrigerate for 15 minutes to set. Repeat layering and chilling until 30 crepes are used, ending with a crepe on top.

Step 11: Make the chocolate ganache

Place the chocolate in a small bowl. In a small saucepan, bring the heavy cream, corn syrup and salt just to a boil. Pour over the chocolate, whisking until smooth. Allow to cool while stirring occasionally until the ganache reaches a spreadable consistency.

Step 12: Finish and chill

Spread the chocolate ganache over the top and sides of the mille crepe cake. Refrigerate for at least one hour before serving.

Recipe Variations

• Add fruit: Layer fresh strawberries or sliced fruit between the crepe and buttercream layers for a fruity twist to this mille crepe cake recipe. Alternatively, you can also add fruit puree or preserves between some of the layers for a burst of fruity flavor.
• Add liqueur: Add a tablespoon of your favorite liqueur, like Amaretto, to the ganache for an extra flavor.
• Make it nutty: Add finely chopped nuts, such as hazelnuts or almonds, between the layers for added texture to the mille crepe cake.
• Infuse with espresso: Further enhance the chocolate flavors of this mille crepe cake by adding a teaspoon of instant coffee powder to the crepe batter.

How to Store Mille Crepe Cake

Leftovers of this mille crepe cake recipe can be stored in an airtight container in the refrigerator for up to three days. The delicate nature of the thin crepe layers means the cake may soften over time but the intensely rich flavors of the buttercream and ganache will continue to develop.

Can you freeze mille crepe cake?

While this mille crepe cake is best enjoyed fresh, you can easily freeze individual-sized portions of the cake for up to two months. Wrap them tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Mille Crepe Cake Tips

How do you prevent the crepes from sticking together?

When cooking the crepes, place a sheet of wax paper or parchment paper between them. This will prevent the crepes from sticking together and make it easier to separate when assembling the cake.

How do you achieve smooth buttercream?

The butter for the buttercream should be softened but still cool to the touch, while the white chocolate mixture and meringue should be completely cool before combining them with the butter. If the mixture is too warm the buttercream may become soupy.  Refrigerate the buttercream for 10 to 15 minutes and beat again until it reaches the desired consistency if this happens,.

What can you serve with mille crepe cake?

Slices of mille crepe cake can be served with a dollop of homemade whipped cream or a scoop of vanilla ice cream. Or, keep things fresh and light by topping with freshly sliced fruits like strawberries, blueberries or blackberries.