Gateau de Mille Crepes: The Famous French Crêpe Cake

This delicate crêpe cake makes a decadent dessert, or a brilliant alternative to birthday cake
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Crepe Cake

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Thin French crêpes are layered up with vanilla-tainted pastry cream to make an extravagant, elegant cake.

This recipe is courtesy of The Little Epicurean.

8
Servings
605
Calories Per Serving
Deliver Ingredients

Ingredients

For the crêpe batter

  • 6  Tablespoons  unsalted butter
  • 3  Cups  whole milk
  • large eggs
  • 1 1/3  Cup  all-purpose flour
  • 7  Tablespoons  granulated sugar
  • 1/8  Teaspoon  salt

For the pastry cream

  • 2  Cups  whole milk
  • 1  Teaspoon  vanilla essence
  • egg yolks
  • 1/2  Cup  granulated sugar
  • 1/3  Cup  cornstarch, sifted
  • 3 1/2  Tablespoons  unsalted butter, at room temperature

For assembling the cake

  • Vegetable oil
  • 2  Cups  heavy cream
  • 1  Tablespoon  granulated sugar
  • 2  Tablespoons  kirsch

Directions

For the crêpe batter

In a small pan, cook the butter over medium-high heat until it is fragrant and the milk the solids have turned brown. Set aside.

In another pan, gently bring the milk to a boil. As soon as it is bubbling, turn off the heat and allow to cool for 10 minutes.

In a stand mixture with a paddle attachment, beat together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerate for at least 2 hours.

For the pastry cream

In a saucepan, bring milk and vanilla to a boil. When it begins to boil, remove from the heat.

Prepare an ice bath: Fill a large bowl with ice. Place a smaller bowl in the bowl of ice.

In a separate saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually pour in the hot milk, whisking constantly. Place the pan over a high heat and bring to a boil, whisking constantly for 2 minutes. Remove from the heat.

Pour the pastry cream through a fine-meshed sieve into the small bowl in the ice bath. Stir the pastry cream for a few minutes, until it has cooled. Stir in the butter, and keep stirring until the butter is well combined. Cover the pastry cream and refrigerate.

For assembling the cake

Bring the crêpe batter to room temperature.

Place a crêpe pan over a medium heat. Lightly grease the surface with oil, and add about 3 tablespoons of batter. Tilt the pan in a circular motion to cover the surface of the pan with batter.

Line a baking sheet with parchment paper.

Cook the crêpe until the bottom of it just begins to brown. Flip the crêpe with your fingers or an offset spatula. Cook on the other side for 5 seconds. Remove the crêpe from the pan onto a parchment lined baking sheet. Repeat until you have used all the batter.

Whip the heavy cream with sugar and Kirsch until soft peaks form. In three stages, fold the whipped cream into the pastry cream.

Lay 1 crêpe on a cake plate. Spread a thin layer of pastry cream over the crêpe. Cover with another crêpe and repeat to make a stack. Remember to save your best crêpe to go on the top of the cake.

Chill cake for at least 2 hours, and let sit at room temperature for 30 minutes before serving.

Nutritional Facts

Total Fat
36g
51%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
47mg
16%
Carbohydrate, by difference
63g
48%
Protein
9g
20%
Vitamin A, RAE
144µg
21%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
114mg
11%
Choline, total
18mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
81mg
25%
Niacin
2mg
14%
Phosphorus, P
250mg
36%
Selenium, Se
11µg
20%
Sodium, Na
748mg
50%
Vitamin D (D2 + D3)
1µg
7%
Water
150g
6%
Zinc, Zn
2mg
25%

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!