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Vanilla Mille Crepe Cake Recipe

vanilla mille crepe cake with slides missing to show the interior on a wooden cake stand, with raspberry sauce dripping down the front

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Ingredients

Units Scale

For the Crepes

  • 790 ml whole milk
  • 160 ml water
  • 6 large eggs
  • 75 g granulated sugar
  • 400 g all-purpose flour
  • 1 Tbs vanilla
  • 1 tsp Morton’s kosher salt
  • 6 Tbs unsalted butter, melted

For the Vanilla Bean Pastry Cream

  • 710 ml whole milk
  • 150 g granulated sugar
  • 38 g cornstarch (or cornflour)
  • 6 large egg yolks
  • 2 large eggs
  • 42 g unsalted butter (3 Tbs)
  • 1.5 tsp vanilla bean paste or 1 Tbs vanilla extract
  • 250 ml heavy cream, very cold (to be whipped and added after pastry cream cools)
  • 1 tsp vanilla extract (to add to heavy cream)

For the Raspberry Sauce

  • 150 g frozen raspberries
  • 40 g granulated sugar
  • 10 ml water

To Finish

  • 1 cup heavy cream
  • 50 g granulated sugar
  • Fresh raspberries or other berries

Instructions

To Make the Crepe Batter

  1. Place all of the batter ingredients (except melted butter) in a blender and blend for 30 seconds. Scrape down the sides of the jar if needed.
  2. With the blender turned on, drizzle the melted butter into the batter through the small opening in the top of the lid. Cover and refrigerate for at least 30 minutes so the gluten in the batter has time to relax. You can cover and refrigerate the batter overnight as well.
  3. Lightly oil your crepe pan if using a cast iron pan. If using a different type of crepe pan or crepe maker, follow the included directions. Place cast iron pan or nonstick pan over medium heat, and let the pan heat up for 5-7 minutes. Wipe away excess oil with a paper towel (oil is for cast iron pan only).
  4. Use a pastry brush to lightly coat the pan with melted butter and pour **1/4 – 1/3 cup crepe batter in the center of the pan. Use a crepe spreader to spread the batter around in a circular motion. If you don’t have a crepe spreader. The handle of your crepe pan will get quite hot, so cover the handle to protect your hands.
  5. Repeat this with all of the batter until you have at least 20 crepes. It’s best to make a few extras so you can pick the most uniformly shaped crepes. This batter makes 25-30 crepes.
  6. Allow the crepes to cool before assembling the cake. The crepes can be made ahead and stored for 1-2 days at room temp or make ahead and freeze for up to a month.
  7. Allow the crepes to cool before assembling the cake.

To Make the Pastry Cream

  1. Combine the milk and half of the sugar in a medium pot. Cook on medium-high heat and bring to a simmer. 
  2. While the milk comes to a simmer, combine the remaining sugar and cornstarch in a medium bowl and whisk. Add the eggs and egg yolks and whisk until smooth.
  3. Once the milk is simmering, slowly pour half of the milk into the egg mixture, whisking quickly so that the eggs don’t scramble.
  4. Return the pastry cream to the pot and place on medium heat, whisking quickly so the cream doesn’t burn. After a minute or two, the pastry cream will boil and thicken to a consistency similar to pudding. Continue to stir for one minute after it begins to boil so the cornstarch flavor disappears.
  5. Remove from the stove and add butter and vanilla, or vanilla bean paste. Stir until the butter melts and blends in.
  6. Pour the pastry cream through a fine mesh strainer to ensure there are no egg bits.
  7. Transfer the pastry cream to a heat-proof storage container. Place a piece of plastic wrap directly on top of the pastry cream so it does not form a “skin.” The cover the entire bowl with plastic wrap or a lid. Chill the pastry cream for at least 4 hours. The pastry cream may be made up to 3 days in advance.
  8. Before assembling the cake, remove the pastry cream from the fridge and whisk until smooth. 
  9. Whip the heavy cream and vanilla until stiff peaks form, and fold the whipped cream into the pastry cream until smooth.

Raspberry Sauce (optional)

  1. Combine all raspberry sauce ingredients in a small pot over medium heat. Bring to a simmer, and turn heat to medium-low. Simmer for 5 minutes, stirring occasionally, then remove the pot from the stove and press the raspberries through a fine mesh strainer to leave the seeds behind. 
  2. Refrigerate the sauce for at least 1 hour before serving with the cake. 

To Assemble the Vanilla Mille Crepe Cake

  1. Place a tablespoon of pastry cream on your cake stand, and then place the first crepe on the stand. Portion a scant 1/3 cup of pastry cream in the center of the crepe and spread almost to the edge with an offset spatula.
  2. Add the next crepe, another scant 1/3 cup of pastry cream, and spread. Repeat this process until you have 20 layers of crepes. Do not add pastry cream on top of the cake. Leave plain until you are ready to garnish and serve the cake. 
  3. Cover and store the ungarnished cake in the refrigerator for up to 2 days. This cake is best eaten within 3-4 days. As a note, the cake will naturally settle after a few hours. The pastry cream will also set up between the layers of the crepes, making it easy for you to cut cleanly through the cake. 
  4. To serve, add fresh whipped cream, raspberry sauce, and fresh raspberries or other fruit of your choice. Dust with powdered sugar with a fine mesh strainer if desired.

Notes

This is a Baker Street Society recipe.