Strawberry Mille Crêpe Cake

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This Mille Crêpe Cake is as delicious as it is simple, despite how impressive it looks! Imagine delicate crêpes layered with a sweet white chocolate-infused cream and strawberries. They are stacked up to create a tender, melt-in-the-mouth texture for the whole table to enjoy.

I know the name makes it sound complicated – but it is actually much easier to make a Strawberry Mille Crêpe Cake than you might think (I promise!). They do take a little time, but sometimes it’s nice to just potter about in the kitchen. The secret is to be super careful with the crêpes (like my Mango Pancakes, they are very delicate), and not add too much filling between the layers. Once you have got the hang of it, you can enjoy experimenting with all sorts of berries and flavours to create a whole host of different flavoured mille crêpe cakes!

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make Strawberry Mille Crêpe Cake:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Strawberry Mille Crêpe Cake Recipe

Why you will love this recipe:

It is quick and easy to put together but looks like a real showstopper.
It is perfect to make when strawberries are in season.
It is so versatile – you can use all sorts of berries.
It is the perfect light dessert, luxury breakfast or brunch.
A delicious twist on a classic favourite.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Milk – opt for full-fat (whole) milk for the best results.

Plain flour – also known as ‘all-purpose’ flour.

Sugar – you can add as much, or as little, as you like depending on how sweet you want your crêpes to be – bearing in mind you will be adding a sweet white chocolate cream. I use caster sugar but you could use granulated if that is what you have.

Double cream – you must use double (heavy) cream in this recipe as single cream won’t whip up so you won’t be able to spread it to layer the crêpes. I like to whisk to soft peaks but you can go a little firmer, if you prefer – just take care not to over whisk.

Substitutions and Variations:

Nuts – you could decorate with a sprinkling of toasted desiccated coconut, pistachios, flaked almonds or roughly chopped hazelnuts for extra flavour and added crunch, if you like.

Strawberries – this recipe is also delicious with raspberries, cherries, blueberries, blackberries – pretty much any kind of berry works brilliantly. Or fill with whipped cream and drizzle in chocolate or Nutella! Would also be amazing to do a banoffee version with sliced bananas, caramel sauce and whipped cream.

Here’s how to make Strawberry Mille Crêpe Cake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: First, make the crêpes: tip the eggs, milk, flour, salt and sugar, to taste, into a blender and blitz until you have a smooth, pourable batter.

TWO: Use a ladle to carefully pour the batter into the centre of the pan. Confidently tilt the pan to spread the batter evenly across the surface to form a thin, even layer. Cook for 1-2 minutes – or until the edges start to lift, then flip and cook for another minute. Place onto a plate.

THREE: Repeat the process until all the batter is used up, stack the crêpes on a plate as they cook.

FOUR: Next, prepare the white chocolate cream: put the chopped chocolate into a medium heat-proof bowl over the pan of barely simmering water. Melt the chocolate, stirring often.

pouring melted white chocolate into whipped cream.

FIVE: Pour the cream into a large bowl and whisk until you have soft peaks – take care not to over-whisk. Gradually fold in the cooled melted white chocolate until smooth and well combined.

SIX: To assemble the Strawberry Mille Crêpe Cake: place a crêpe on a flat serving plate and, using a palette knife or small spatula, spread a thin layer of the white chocolate cream over it. Top with a layer of sliced strawberries.

laying strawberries on mille crepe cake.

SEVEN: Repeat, continuing to layer the crêpes, white chocolate cream and strawberries until you have used all your crêpes. Finish with a layer of white chocolate cream and arrange the final strawberries prettily on top.

EIGHT: Chill for at least 1 hour to allow the flavours to infuse and the Crêpe Cake to set. Cut into slices and enjoy!

Cooking Tips:

Be gentle with the crêpes: crêpes are rather delicate so you need to be careful when handling them or else they will tear. They will still be delicious, just not as pretty.

Let the white chocolate cool slightly: make sure the melted white chocolate has cooled slightly before you add to the cream otherwise, you will end up with a bit of a mess and won’t be able to spread it across your crêpes.

Chill out: don’t be tempted to skip the hour of chilling – it will help the flavours infuse together and allow the Strawberry Mille Crêpe Cake to firm up so you can cut into cleaner slices.

Classic crêpes: serving these as a Strawberry Mille Crêpe Cake makes a show stopping centrepiece that looks super impressive. However, you could just make the individual crêpes and serve with the white chocolate whipped cream and strawberries on the side, or rolled in the middle, if you prefer.

Frequently Asked Questions

What is Mille Crêpe Cake?

Mille Crêpe Cake is a French-inspired dessert featuring layer after layer of delicate crêpes sandwiched together with a delicious filling (the word ‘mille’ means ‘a thousand’ in French.

What exactly is a crêpe?

A crêpe is basically a super thin French pancake. You can get sweet and savoury crêpes and serve them with all sorts of fillings and toppings – Brittany is famous for making the most delicious savoury buckwheat crêpes filled with Comté or Gruyère cheese and either spinach or ham. I also love sweet ones topped with chocolate and hazelnut spread, some toasted nuts and fresh berries.

Do I need to rest the crêpe batter?

I don’t. Firstly, I rarely have the time. Secondly, when I have rested the batter, the difference has been minimal and not worth waiting for. If you need to, though, you can chill it in the fridge for up to 2 days. I find it at its best in the first 24 hours.

Can i make Mille Crêpe Cake ahead of time?

This mille crêpe cake can turn soggy if made too far in advance.
A day ahead: The white chocolate cream can be made a day in advance, covered and stored in the fridge. Remove from the fridge before using to soften it so it smooths on the crêpes well. You can store crêpe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best.
Morning of: Make the crêpes. Just fry and keep them on a plate, wrapped tightly in clingfilm and in the fridge.
A few hours ahead: Assemble the cake no more than a few hours before serving. It needs an hour at least in the fridge anyway, but longer than a few hours and you risk it going soggy.

How long can you freeze mille crêpe cake?

I wouldn’t freeze this crêpe cake with the filling.
Crêpes: You can freeze the fried crêpes. Layer them up with a sheet of parchment between each one. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil). Place in the freezer for up to 3 months.
Crêpe batter: freeze crêpe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.

Why is my mille crêpe cake hard or dry?

There are a few reasons your mille crêpe cake may be hard or dry:
Overcooked crêpes: you want them thin and malleable, not crisp and hard. Overcooked crêpes will harden too much and become tough.
Too cold: if your fridge is really cold, it may harden too much in an hour in the fridge. If this is the case, just leave it at room temp for 20-30 mins to soften. Don’t leave it too long as you do need some chill to achieve a clean slice.

How to slice mille crêpe cake cleanly?

Allowing the cake to chill in the fridge helps this. I also always warm my knife by dipping it in a mug of boiling water, then drying it. The warm knife helps cut through smoothly.

Other recipes you might enjoy:

My Tiramisu Pancakes and Easy Pancake Recipe are both great pancakes to try. These Racuchy pancakes are delicious, as are these delicious crepe parcels filled with cream and strawberries. For something sweet and a little different, try this Japanese Strawberry Sandwich.