Mille Crepe Cake is one of the new things I found out this year so I purpose instead of making a regular cake for birthdays and events, we should try and opt for mille crepe cake. The word ‘Mille’ basically refers to a thousand in French, meaning that it’s a thousand layers of crepe (not really a thousand but we can tell it’s a lot). While it sounds like Europen dessert, it actually originated in Japan! In between those crepes, it’s spread with delicious filling (custard and cream!).
Sounds simple and delicious, right? So here’s how you do it with this easy recipe by Natasha’s Kitchen.
Mille Crepe Cake
Ingredients
- ½ cup Warm water
- 1 cup
Milk - 4 large
Eggs - 4 tbsp
Unsalted butter (melted, plus more to sauté) - 1 cup
All-purpose flour - 2 tbsp
Granulated sugar A pinch of salt
For Frosting:
- 1 cup
Unsalted butter (room temperature) - 12 oz
Sweetened condensed milk - 8 oz
Cream cheese (room temperature) - 2 tsp
Vanilla extract
Instructions
- In a blender, add the crepe ingredients in the order they are listed and blend until well combined. Scrape down the blender with a spatula if needed.
- Heat a non-stick pan over medium heat. Add a tiny dot of butter and spread it around to lightly coat. Once butter is hot, add about 3 tablespoons of batter, or enough to lightly coat the bottom of the pan. Swirl the pan as you add the batter to evenly coat the bottom of the pan. Sauté about 30 seconds per side or until lightly golden then flip using a spatula and proceed to do the same with the other side. Flip crepe out onto a clean surface and let layers cool to room temp before stacking.
- For the frosting: In the bowl of a mixer, beat the butter and condensed milk on high speed for 7 minutes. It should look whipped and lightened in color. Later, add 8 oz of softened cream cheese (1 tablespoon at a time while mixing at medium-high speed). Continue to beat for 3 minutes or until it’s no longer lumpy. Add 2 teaspoons of vanilla and whisk until it’s well incorporated and smooth.
- How to assemble: Place the first crepe layer onto a serving platter and spread about 3 tablespoons of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
- Refrigerate the cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead). This will make it much easier to slice after refrigeration and it won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.
Recipe credit belongs to Natasha’s Kitchen!
Simple, right? And very different from your regular birthday cake! Now, you don’t have to worry so much about complicated mixtures for one regular cake. Happy baking!
