What is a Crêpe Cake?

The most beautiful way of serving crêpes! Also known as ‘Mille Crêpes’ or ‘Gâteau de Crêpes’, a 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 - although you won’t actually have a thousand layers in this Strawberry Mille Crêpe Cake).

What exactly is a crêpe?

A crêpe is basically a super thin French pancake - very similar to English pancakes (unlike American and Scotch pancakes which have raising agents so are smaller, thicker and fluffier). 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 (yum!). I also love sweet ones topping with chocolate and hazelnut spread, some toasted nuts and fresh berries.

Do I need to rest the batter?

Personally, 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. By all means, if you are looking for a Strawberry Mille Crêpe Cake recipe that you can prepare in advance, feel free to pop the batter in the fridge to rest before cooking at a time more convenient to you.

Can I use other fruits in this Strawberry Mille Crêpe Cake?

Absolutely! Although this is a Strawberry Mille Crêpe Cake, please don’t feel bound by the recipe. It will also be utterly delightful with plump and juicy raspberries, blueberries, pitted cherries or blackberries. You could even add a few drops of natural food colouring to the crêpe batter (or whipped cream) to complement your chosen fruit - just for a bit of fun.

Strawberry Mille Crêpe Cake

Name: Strawberry Mille Crêpe Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 6 large eggs; 600 ml full-fat milk; 300 g plain flour; Pinch of salt; Sugar, to taste; Butter, for frying; 200 g good-quality white chocolate, chopped; 700 ml double cream; 400 g fresh ripe strawberries, hulled and thinly sliced

Strawberry Mille Crêpe Cake

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Imagine delicate crêpes layered with a sweet white chocolate-infused cream and fruity strawberries - perfect for a delicious dessert or special brunch!

Author: Margie Nomura
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves approx 10 1x
Category: Pudding
Method: Pan-frying
Cuisine: French
Diet: Vegetarian

Ingredients

Units Scale

For the crêpes:

6 large eggs
600 ml full-fat milk
300 g plain flour
Pinch of salt
Sugar, to taste
Butter, for frying

For the cream:

200 g good-quality white chocolate, chopped
700 ml double cream

For the filling:

400 g fresh ripe strawberries, hulled and thinly sliced

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Instructions

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.
Place a medium-sized non-stick frying pan (or crêpe pan if you have one) over a medium heat. Lightly grease with a little butter, wiped with a paper towel.
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.
Repeat the process until all the batter is used up, stack the crêpes on a plate as they cook.
Next, prepare the white chocolate cream: put the chopped chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 30 second bursts, stirring between each), until smooth. Set aside to cool to room temperature.
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.
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.
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.
Chill for at least 1 hour to allow the flavours to infuse and the Crêpe Cake to set.
Cut into slices and enjoy!

Notes

Whipped cream: take care to whip the cream just to soft peaks for the filling - if you over whip, it will split and you will eventually get something akin to butter.

Strawberries: you don’t have to use strawberries if they aren’t available or you prefer other fruit. Cherries, raspberries, blueberries and blackberries would all work really well too!

Find it online: https://desertislanddishes.co/strawberry-mille-crepe-cake/