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Strawberry Mille Crêpe Cake

strawberry mille crepe cake crossection

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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!

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Repeat the process until all the batter is used up, stack the crêpes on a plate as they cook.
  5. 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.
  6. Pour the cream into a large bowl and whisk until you have soft peaks - take care not to over whisk.
  7. Gradually fold in the cooled melted white chocolate until smooth and well combined.
  8. 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. 
  9. 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.
  10. Chill for at least 1 hour to allow the flavours to infuse and the Crêpe Cake to set. 
  11. 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!