Brown Sugar Boba Crepe Cake

Thin crepes layered with milk tea whipped cream topped with soft, chewy brown sugar boba. This stunning brown sugar boba crepe cake is made to impress.

Cutting a slice of crepe cake is one of the most satisfying feelings in the world. Looking at a crepe cake you might not think it is much, but cutting it open and seeing the interior is a different story. The delicate layers of cream and crepe make the cake so unique and so beautiful. This is my take on the French classic, Mille crepe! Fragrant milk tea cream layered between thin crepes and topped with soft, chewy brown sugar pearls. Doesn’t get any better than that!

Brown Sugar Bubble Tea Mille Crepe

The Secret to Thin Delicate Crepes

I am proud to say I have recently nailed my crepe recipe to create delicious, thin and delicate crepes each time. The secret to these crepes is cornstarch. Unlike flour, cornstarch doesn’t develop gluten and therefore reduces the possibility of chewy, gummy crepes.

The Science

There are two proteins in flour, which when mixed with water form gluten. The more you mix, the more gluten forms, and the tougher and chewier your crepes will become. This is the same with anything else you bake, whether that be a cake, muffin or cookie. That’s why we always want to mix until ‘just combined’ otherwise whatever it is we are making won’t be the light texture we are after. On the other hand, when making bread we want gluten to form as that is what gives the dough structure, allowing yeast to release it gases and puff it up into what you know as bread 😁

As a food science major I get excited when it comes to the scientific details… Trust me though, now that you know the details you will be extra careful when mixing your flour based baked goods!

Why we use cornstarch

A lot of recipes will include an overnight rest time for your crepes. This is to reduce the formation of gluten and give you the same result. I don’t know about you guys, but… I. am. impatient. Making crepe cakes is already such a long process and if I need to wait for my crepe batter to rest too I’m moving onto another recipe 😆. With cornstarch, not only do you not have to wait, but the result is so delicate and delicious!

Brown Sugar Bubble Tea Mille Crepe

Tips on Serving Brown Sugar Boba

As a boba/ bubble tea/ pearl milk tea fan I have had my fair share of tapioca pearl experimentation at home. If there is one thing you need to know about tapioca pearls, it’s that they don’t last. They taste their best freshly made, and the longer they sit the firmer they get. If you place them in the fridge you will be left with rock solid pearls.

What I recommend when making this recipe is serving the cake with the pearls on the side, that way when you want a slice you can gently heat some of the pearls up in the microwave or on the stove with a little water and they will retain some of their soft, chewiness. But of course they taste best when they are fresh, so eat them when you can!

The Debate: ROLL OR FORK

When it comes to eating crepe cakes there is a division in eating methods. You might laugh, but for crepe cake forkers seeing someone eat the cake layer by layer can be… infuriating. (And maybe the other way around, but I wouldn’t know 😂)

Let me know! Do you guys roll each layer up and eat them one by one, or do you go straight through those delicious layers with your fork (like a cake should be eaten 😉)

Either way rolling or forking I hope you all enjoy this brown sugar boba crepe cake. If you make this recipe make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can find and share all your delicious creations. I hope you all had an amazing new years and are refreshed to take on 2021! Happy caking!

Brown Sugar Boba Mille Crepe Cake Recipe

RatingDifficultyIntermediate

Thin crepes layered with milk tea whipped cream topped with soft, chewy brown sugar boba. This stunning brown sugar boba crepe cake is made to impress.

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Yields1 Serving
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

Crepes
 500 ml Milkwhole
 100 g Plain flour
 60 g Cornstarch
 60 g Sugar
 6 Eggslarge
 30 g Unsalted butter
 Vegetable oil to coat pan
Milk Tea Cream
 500 ml Thickened/Heavy cream
 80 g Instant milk tea powder
 50 g Sugar
 2 tsp Black tea leaves
 40 g Water
Brown Sugar Boba
 ½ cup Tapioca pearlsinstant or quick cook
 50 g Brown sugar
 1 tsp Cornstarch

Crepes
1

Combine all the ingredients in a blender and blitz until smooth

2

Pour the batter through a fine-meshed sieve into a jug with a spout

3

Heat a medium sized pan over medium-low heat, brush lightly with vegetable oil

4

Pour approximately 1/4 cup batter while swirling to coat the bottom of the pan

5

Heat gently until the surface becomes matte, then flip and cook for 10 seconds

6

Repeat with the remaining batter

7

Allow crepes to come to room temperature

Milk Tea Cream
8

Combine milk tea powder, sugar, black tea and water in a saucepan, heat over low heat until dissolved

9

Add a splash of thickened cream, stir to combine and set aside to cool to room temperature

10

Once cooled transfer to a large mixing bowl and add the remaining thickened cream, beat until stiff peaks

11

Place in refrigerator until needed

Brown Sugar Boba
12

Cook the tapioca pearls according to the instructions on the packet, drain

13

Place the drained pearls and brown sugar in a small saucepan, heat gently until sugar has dissolved completely

14

In a small bowl combine the cornstarch with 1 tsp water and mix to form a slurry

15

Add the cornstarch slurry to the brown sugar/pearl mixture and continue to cook until sugar is thickened and glossy, cool at room temperature

Assembly
16

Build the cake on a large plate or cake board (it can be difficult to move around if not)

17

Lay one crepe on the board/plate and spread a thin layer of milk tea cream on top, top with another layer of crepe

18

Continue the process until all the crepes have been used

19

Top the cake with a swirl of left over milk tea cream and the cooled brown sugar boba*

CategoryCake

Ingredients

Crepes
 500 ml Milkwhole
 100 g Plain flour
 60 g Cornstarch
 60 g Sugar
 6 Eggslarge
 30 g Unsalted butter
 Vegetable oil to coat pan
Milk Tea Cream
 500 ml Thickened/Heavy cream
 80 g Instant milk tea powder
 50 g Sugar
 2 tsp Black tea leaves
 40 g Water
Brown Sugar Boba
 ½ cup Tapioca pearlsinstant or quick cook
 50 g Brown sugar
 1 tsp Cornstarch

Directions

Crepes
1

Combine all the ingredients in a blender and blitz until smooth

2

Pour the batter through a fine-meshed sieve into a jug with a spout

3

Heat a medium sized pan over medium-low heat, brush lightly with vegetable oil

4

Pour approximately 1/4 cup batter while swirling to coat the bottom of the pan

5

Heat gently until the surface becomes matte, then flip and cook for 10 seconds

6

Repeat with the remaining batter

7

Allow crepes to come to room temperature

Milk Tea Cream
8

Combine milk tea powder, sugar, black tea and water in a saucepan, heat over low heat until dissolved

9

Add a splash of thickened cream, stir to combine and set aside to cool to room temperature

10

Once cooled transfer to a large mixing bowl and add the remaining thickened cream, beat until stiff peaks

11

Place in refrigerator until needed

Brown Sugar Boba
12

Cook the tapioca pearls according to the instructions on the packet, drain

13

Place the drained pearls and brown sugar in a small saucepan, heat gently until sugar has dissolved completely

14

In a small bowl combine the cornstarch with 1 tsp water and mix to form a slurry

15

Add the cornstarch slurry to the brown sugar/pearl mixture and continue to cook until sugar is thickened and glossy, cool at room temperature

Assembly
16

Build the cake on a large plate or cake board (it can be difficult to move around if not)

17

Lay one crepe on the board/plate and spread a thin layer of milk tea cream on top, top with another layer of crepe

18

Continue the process until all the crepes have been used

19

Top the cake with a swirl of left over milk tea cream and the cooled brown sugar boba*

Brown Sugar Boba Crepe Cake

Notes

*The pearls taste best fresh and will harden after one day or in the refrigerator. Refer to the serving tips in the blog post on the best way to enjoy them!

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