Description
This Vanilla Mille Crêpe Cake is a delicate, multi-layered dessert featuring thin, golden crêpes stacked with sweetened whipped cream infused with vanilla bean paste. The cake is finished with a caramelized brûlée sugar topping, making it an elegant and delightful treat perfect for special occasions or indulgent afternoons.
Ingredients
Crêpe Batter
- 300 g plain flour
- 30 g granulated sugar
- ¾ tsp salt
- 6 large eggs (room temperature)
- 840 ml whole milk
- 60 ml cold water
- 30 g unsalted butter (melted)
- 2 tbsp vanilla bean paste
Whipped Cream Filling
- 720 ml double cream (heavy cream)
- 60 g powdered icing sugar (confectioners’ sugar)
- 1 tbsp vanilla bean paste
Finishing
- 30 g granulated sugar (for the brûlée top)
Instructions
- Make the batter using a blender: Add the flour, sugar, and salt to the blender first, then add eggs, milk, water, melted butter, and vanilla bean paste. Blend for up to 30 seconds until smooth. Transfer to a bowl or cover the blender container, then refrigerate the batter for at least 1 hour to allow it to rest.
- Cook the crêpes: Heat a crêpe pan or non-stick skillet over medium heat for about one minute. Lightly grease with melted butter and wipe away excess. Remove batter from fridge and whisk. If it has thickened, add a little water to loosen. Pour 60 ml (¼ cup) of batter onto the pan, swirling to coat evenly. Cook for 1 to 2 minutes until edges dry and golden, then flip carefully using a rubber spatula and cook for another 30-60 seconds. Transfer to a plate, cover with a tea towel to keep warm. Repeat for remaining batter, stacking crêpes as you go; then cool to room temperature.
- Make the whipped cream filling: In a mixing bowl, whip the double cream with powdered sugar and vanilla bean paste until soft peaks form. Cover and refrigerate if making ahead.
- Assemble the crêpe cake: Place one crêpe on a serving plate or cake turntable. Dollop approximately ¼ cup of whipped cream and spread evenly, leaving a 1 cm gap at the edges. Add the next crêpe on top, gently pressing to remove air bubbles and smooth the cream to the edges. Repeat layering crêpes and cream until all crêpes are used, finishing with a crêpe. Cover with plastic wrap and refrigerate for 4 hours to set the cream and meld flavors.
- To serve—brûlée the sugar topping: Remove plastic wrap, sprinkle granulated sugar evenly on the top crêpe, and caramelize the sugar with a kitchen blowtorch until golden brown and hardened. Serve immediately, optionally garnished with fresh flowers or fruit. Use a sharp knife to slice.
Notes
- Resting the batter in the fridge helps hydrate the flour and improves crêpe texture and flavor.
- Use a non-stick pan for easy crêpe flipping and cooking.
- Adjust batter consistency with water if it becomes too thick after resting.
- Do not brûlée the topping too far in advance as moisture from the crêpes will soften the caramelized sugar.
- The crêpes should be thin and pliable to achieve an even cake layer.
- This recipe yields approximately 1 cake of 12-15 crêpes depending on size.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
