Mille Crêpe Cake

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Mille. What is that – a million? Well, a thousand, but still, a lot. A Mille crêpe cake is one created from stacked crêpes that form layers. In between the crêpes can be just about anything from jam, curd, mousse, marscapone, whipped cream, pastry cream, and much more. The flavor possibilities are endless, with fruits or chocolate or nuts included.

Here are photos I discovered on Pinterest of Mille Crêpe cakes; photo credits below.

Aren’t they just stunning?

Just recently, my blogger friend Suzanne, from A Pug in the Kitchen, wrote a post that really spoke to me. She wrote about challenging herself in the kitchen, so as to present posts of her creations that were much more than “everyday” food.

All of us who follow Suzanne love her blog just as it is, plus admire her tireless work as a passionate animal advocate as well, but I completely understood what she was saying.

I actually went through this quite a few years ago, before I began my blog. It stemmed from the fact that my daughters had moved away, I had retired from catering, and I was only cooking for my husband. His meal requirements are simple, which is fine, but I missed the creativity from the years I cooked for others. And you can only have so many parties!

So I began making dishes that were “out of my comfort zone,” so to speak. One Christmas I made a yule log, for example, and it came out pretty darn well! And all of that led to me starting this blog almost four years ago, where I’m able to make dishes I consider fun, and use ingredients I personally love.

The only negative with food blogging, when there’s no one around to eat what you make, is that you must eat it all yourself, or feed friends who have similar tastes. That is challenging when my favorite foods are snails, steak tartare, pigs feet, pork belly, stinky cheese, and everything liver.

In any case, what also seemed poignant in Suzanne’s blog post was that she planned on taking a whole day off of work in order to make a Mocha Daquoise for her upcoming birthday!

I also had an April birthday, and I’d pondered making a Mille Crêpe cake for so long, that I decided it was finally time! In all honestly, Suzanne has a much bigger challenge on her hands.

To make this cake one must first make crêpes. Then I had to figure out a filling.


The very top middle photo is by Honestly Yum, and the filling is a mixture of marscapone and dulce de leche. I happened to have chestnut cream in my pantry. Mixed and lightened with marscapone will make a perfect filling.

For the top? So many options, but I thought of simply melted dark chocolate. Done.

Just to see if she had a Mille Crêpe in her book, I looked at Dorie Greenspan’s book “Around my French Table.”

She doesn’t have an actual cake recipe, but she had this to say.

To me, that sealed the deal. No recipe is really needed. Turns out this may not be as challenging as I previously thought, but still a little more attention to detail than what I typically put into a dish.

To make the crêpes, I followed my own recipe, adding a little vanilla extract. You might have your own tried-and-true recipe; just make sure you get 18 – 20 crêpes for the cake.


For the filling, I mixed together 32 ounces of marscapone and 12 ounces of chestnut cream, both at room temperature.

After refrigerating the crêpes overnight, I began the ordeal of stacking and filing them. It didn’t start well.

My filling was a bit on the thick side, even though it was at room temperature. At that point I probably should have added some whipped cream, but I didn’t. I pursued. I discovered that pressing with the top crêpe with my fingers was the best way to get the filling spread evenly, all the way to the edges.

This is important otherwise the cake would be domed in the middle. This was definitely tedious, but I persisted.

I covered the cake with plastic wrap and put it in the refrigerator. Then I proceeded to melt 12 ounces of dark, bittersweet chocolate. One bit of advice I read in a cookbook is that when you are tempering chocolate, you are melting it. You are not cooking it. I always have remembered that, and even if it takes a bit longer, I melt chocolate over very low heat.

Now comes the challenging part for me, as I am no pastry chef. If you haven’t figured that out already, you will definitely come to that conclusion on your own.

I gently poured the chocolate over the cake, and let some dribble down the sides. Then I refrigerated the cake for 30 minutes.

The cake sliced easily enough, although the hard chocolate shell wanted to crack.

That was when I realized I should have made a chocolate ganache instead of using melted chocolate. Oh well.

The cake itself was delicious, although a ganache would have made the “icing” more pleasant.

Will I make a mille crepe cake again? Probably not. But I’m glad I made it and survived my challenge. It was truly delicious. And, I ended up with a birthday cake that was just as enjoyable the next morning with coffee!

The green matcha cake is from http://matchatearecipes.co.uk/post/122421717800/matcha-mille-cake
The black and white cake is from https://www.buzzfeed.com/emilyhorng/awaken-your-dessert-love-sensors-with-this-black-white-mille?sub=4201473_8372322&utm_term=.nnJJKl0pQ#.vbZNyXZOz
The red velvet cake is from https://www.sweetandsavorybyshinee.com/
The Boston cream cake is from http://www.willcookforsmiles.com/2013/08/boston-cream-crepe-cake.html

73 thoughts on “Mille Crêpe Cake

  1. Colour me impressed! It looks amazing and I’ll bet it tasted wonderful. I’m not sure I’d have the patience to make one, I’m a lazy baker, but it’s certainly a special occasion dessert. Big round of applause! Hope you had a super birthday. Lxxx

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    • It certainly tested. Me a bit, but not as hard as most pastries/desserts, which i. Have no interest. In. Making! I’m pretty sure that a lot of dessert elements aren’t exactly difficult, like a pavlova, but I’m lazy as well. I had a great birthday, thanks!

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  2. I had this cake twice, made by friends from Russia – it was served without any icing, I think she did a shower of powdered sugar on top. It was absolutely delicious! She used a recipe from her family

    I never made it myself, but it would be a super fun project to tackle

    Yes, I suspect the ganache would have been perfect, but that gives you the reason to make it again! (ducking fast… ;-)

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  3. Congratulations on persevering through this task, as the result looks delicious! I’m in the same camp as you when it comes to baking desserts, and I have a feeling yours came out way better than mine ever would. :)

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  4. Wow! Impressive! I may not have the patience for such a complex recipe–for my abilities–but I’d love to be served a piece! I love the idea of it!

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  5. Are you and Suzanne starting a trend here?! This is the second post I’ve read tonight, the other was a savoury version (which I prefer the idea of – if I could be bothered with making so many crepes). Hmm, in savoury you could get away with less crepes and more filling. And no icing!

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  6. What an elegant looking cake and I’m very impressed that you persevered through the stages and process of making the crepes, the filling (love the chestnut/mascarpone idea), the layers and the chocolate tempering. Very pretty result and a belated Happy Birthday to you! I need to get back to challenging myself more in the kitchen, but life has been challenging enough lately and my time has been a bit limited for cooking.

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  7. I once made a cake with chocolate crepes and hazelnut cream. I covered it with chocolate ganache. I have friends who still ask me to make that cake again and this is years later … years and years later. I’m not a regular crepe maker, so i found the crepes really kind of frustrating. I was learning to make crepes in order to make this cake. I suppose now that I’ve got some practice at crepe making I should actually put it to use. If I did, the next crepe cake would probably be a lot easier.

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    • That’s probably true. I grew up making crepes while other kids were pouring milk on their chocolate cereal. It’s about having a French mother! I can make them in my sleep, so that wasn’t the challenging part. But if you use a crepe pan, and keep the batter the same consistency, then at least they come out the same size and thickness. The chocolate and hazelnut combo sounds absolutely divine.

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  8. Bravo! Bravo! Bravo! You did a grand job with this beautifully layered cake. Yes, I must admit at times blogging brings us out of our comfort zone and challenges are a great way to conquer that. Brilliant post! You might also google Bebinca which is a Goan layered cake – I know you are familiar with Goan cuisine, so thought to mention it. It’s quite rich and requires such patience like yours did too, but the end result is nothing short of amazing. Happy Belated Birthday :)

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    • Thank you! I was thinking of you today while reading a new Indian cookbook! Thank you for telling me about Bebinca – I googled it and it looks absolutely incredible!

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  9. I love making crepe cakes! I made a Southern version for Christmas a few years ago, with lemon curd and, this Christmas, I used chocolate and hazelnuts (I think I posted about it).
    I hear what you are saying about challenging yourself in the kitchen. Sometimes I crave involved projects and then the two of us are left eating the same thing for days!

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  10. I’ve always wanted to try one, but never have. It is good to challenge one’s self and sometimes I think blogging pushes me further or at least to be more creative. Love the chestnut cream in this! And the chocolate goes without saying!

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    • And besides the challenge of using different skills, I like being to be able to make things that I just wouldn’t cook for my husband and myself. I coulnd’t blog on what I cook for him on a daily basis!

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  11. Mimi, thanks so much for stopping by my blog, G’day Souffle’- I really appreciate it (sometimes it gets lonely out there in blog land)! Your cake looks delicious and I love your photography- it looks quite ‘dreamy’ and romantic!

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  12. What a neat recipe! I’ve probably made thousands of crepes — enough for a couple of cakes! — but never made this dish. Really should try it sometime — so many different directions you can take this cake. I’ve actually seen savory versions, too — an interesting idea. Anyway, fun post — thanks.

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  13. This mille crepe cake is amazing! One must have patience and an afternoon of time to pull it through. I’m with you with making creative things in the kitchen, ever since I began my blog obviously I’ve learnt to cook more and better and more creatively,… and so on… And it gets to the point that often thinking of just making a “simple” meal bores me. And I know my real life friends think I’m weird lol.
    By the way your cream combination here with the chestnut and mascarpone sounds heavenly. I still have never managed to find chestnut cream here in Spain though (once we made it from scratch). Hopefully I can get some next time I’m in France.
    xx

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