A mille crêpe cake (“thousand crepe cake”) is a tall stack of paper-thin crepes layered with cream. It looks like a lot of work, but every step is simple: make a big batch of crepes, whip the cream, and stack. Most of the time goes into cooking the crepes and letting the finished cake chill.

This version uses a mascarpone whipped cream. It’s richer and more stable than plain whipped cream, so the layers hold their shape, and much quicker than the pastry cream many bakeries use. It’s a good make-ahead cake for a birthday or Mother’s Day, because it needs to set in the fridge anyway.

Mille Crêpe Cake

About 20 thin crepes stacked with light mascarpone whipped cream.

Prep Time: 1 hr
Cook Time: 1 hr
Rest & Chill Time: 5 hrs
Total Time: 7 hrs
Yield: One 8-inch cake (10 to 12 slices)

Equipment

8-inch crepe pan or non-stick skillet
Stand mixer or hand mixer
Offset spatula

Ingredients

Crepes

2 cups (240 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 teaspoon salt
6 large eggs
3 cups (720 ml) whole milk
6 tablespoons (85 g) unsalted butter, melted and cooled, plus more for the pan
1 teaspoon vanilla extract

Mascarpone cream

8 ounces (226 g) mascarpone, cold
2/3 cup (80 g) powdered sugar, plus more for dusting
2 teaspoons vanilla extract
2 cups (480 ml) cold heavy cream

To finish

Fresh berries (optional)

Instructions

Crepes

Whisk the flour, sugar and salt in a large bowl. In another bowl, whisk the eggs, milk, melted butter and vanilla.
Gradually whisk the wet ingredients into the dry until smooth. Cover and rest for at least 1 hour, or refrigerate overnight.
Heat the pan over medium heat and wipe it with a little butter. Pour in about 3 tablespoons of batter and swirl into a thin, even layer.
Cook until the underside is lightly golden and the top looks dry, about 1 minute. Flip for 15 to 20 seconds. Stack the crepes on a plate.
Repeat until you have at least 20 crepes. Let them cool completely, about 30 minutes.

Mascarpone cream

Beat the cold mascarpone, powdered sugar and vanilla on low speed until smooth, about 30 seconds.
Add the cold cream and whip on medium-high speed until medium-stiff peaks form, 2 to 3 minutes. Don't overwhip, or it will turn grainy.

Assemble

Place one crepe on a flat serving plate. Spread about 3 tablespoons of cream over it in a thin, even layer, right to the edge.
Top with another crepe and repeat, pressing each crepe down gently, until all the crepes are used. Finish with a plain crepe on top.
Cover loosely and refrigerate for at least 4 hours, or overnight, so the cake firms up and slices cleanly.
Dust with powdered sugar, top with berries if you like, and slice with a sharp knife dipped in hot water.

Serving suggestions

For a chocolate version, replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder.
Keeps, covered, in the fridge for up to 2 days.

Tips for an even, tall cake

Make the crepes the same size. Use the same measure of batter every time and swirl right to the edge of the pan. A crepe pan with low, straight sides helps.
Cool them completely. Warm crepes melt the cream and the cake slides. Spread them out on a tray to cool faster.
Spread thin layers. About 3 tablespoons per layer is plenty. Thick cream layers make the cake heavy and uneven.
Trim if you want clean sides. Before decorating, set an 8-inch plate on top and trim around it with a sharp knife.

If your crepes keep tearing as you make this many, the tips in Mastering the Art of Flipping help. For a simpler crepe dessert, try Strawberry Crepes with Cream Cheese Filling.

Tips for an even, tall cake

Frequently asked questions

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