Layers of paper-thin tender matcha crepes and light vanilla cream, topped with a swirl of matcha white chocolate ganache and a dusting of matcha powder
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What is a crepe cake/mille crepe?
A crepe cake is a cake made from layers of cream and thin crepes stacked to form a tall cake. Also known as mille crepe or Gâteau de Crêpes in French this cake is absolutely stunning, and definitely the dessert to make to impress all your family and friends!
Tips on making perfect crepes
If you haven't checked out my other crepe cake recipes, they have all the tips and tricks you need to create paper-thin crepes and assemble the perfect cake!
Check out my chocolate crepe cake recipe here for all the ins and outs of a perfect crepe cake.
Or my boba crepe cake for a fun Asian twist flavoured with tea!
How to customise this cake to your liking
There are so many different ways you can customise this stunning cake, whether that be different toppings, fillings, or flavours.
A couple of examples:
- Change the strawberries to other fruits like mango, blueberries, orange, etc.
- Add cocoa powder to the cream for a chocolate matcha crepe cake
- Change the chocolate in the ganache from white chocolate to milk or dark!
- Omit the matcha all together and make a plain strawberry crepe cake
Troubleshooting
How do I make my crepes thinner?
A couple of tips for thin crepes:
- Strain your batter through a fine-meshed sieve to remove any large chunks that can make your crepes thick or lumpy
- Use a cup measure to measure out the amount of batter used for each crepe, this gives the crepes a consistent thickness
- Swirl the pan as you add the batter to give the crepe an even thickness throughout
How do I get even layers?
There are a couple of things you can do to ensure you have even layers of crepe and cream!
- Use a cup measure to measure out the amount of batter each time you make a crepe
- Use an ice cream scoop to measure out the amount of cream used in between each layer: This way you are using the same volume of cream each time and it's easy to dispense onto your crepe layers!
- Spin your turntable to assemble your cake: While a turntable isn't essential, the turning motion helps you spread the cream smoothly and evenly in between each layer
Why are my crepe layers sliding off?
The layers of your crepe may start to slip and slide if the correct measures aren't taken. Make sure you do this!
- Keep your cream chilled: As the cream gets warmer it begins to get runnier and can cause your layers to slide off
- Make sure your cream is whipped to stiff peaks: When the cream is whipped well it should be thick and spreadable. At this stage, it is the perfect glue to hold your crepe layers together
- Make sure you don't overbeat your cream: While you want your cream to be at stiff peaks, it's important to ensure that you don't overwhip it. Once overwhipped the cream separates and will become watery and difficult to work with.
- Don't use too much fruit: While more fruit will make the cake more delicious and pretty, it's important that you don't overload the cake. The more fruit in between each layer the easier it is for the cream and crepes to slide off
Why is my cream lumpy?
The cream will be lumpy if it has been overwhipped. When whipping your cream make sure you don't whip past stiff peaks. Once the cream passes stiff peaks it will slowly be whipped into butter. Before it becomes butter the fat and water in the cream will separate and cause your cream to appear lumpy and curdled.
Why is my ganache so runny?
There are a couple of reasons why your ganache may be runny:
- Too much cream was added: The more cream you add the runnier the ganache becomes
- The ganache is too warm: As the ganache cools it will thicken up, this is the chocolate in the ganache solidifying. Give the ganache enough time to cool before spreading it over the surface of your cake.
Frequently Asked Questions
How long do crepe cakes last?
This cake will last up to 3 days when stored in an airtight container in the fridge.
Can I leave crepe cakes at room temperature?
Keep it stored in the fridge and remove it just before consuming it. As this cake is made with fresh cream it is best enjoyed chilled! If left at room temperature for too long the cream will begin to melt and the layers may slide off.
Do I need a turntable to make a crepe cake?
While a turntable isn't necessary to make a crepe cake, it will help you get the even layers in between each crepe for a more perfect-looking cake.
I don't like matcha, what can I replace it with?
There are a lot of options, but the first is just leave it out! The cake will be equally as delicious without it as it has the tanginess from the strawberries and vanilla flavour in the whipped cream.
If you want to get creative feel free to replace the matcha powder with other tea powders, cocoa, powder, or even freeze-dried fruit powders!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Matcha Mille Crepe Cake Recipe
Layers of paper-thin tender matcha crepes and light vanilla cream, topped with a swirl of matcha white chocolate ganache and a dusting of matcha powder
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian Fusion
Ingredients
Crepes
- 480 ml (2 cups) Milk
- 90 g (¾ cup) Plain flour
- 45 g (¼ cup 2 tbsp) Cornstarch
- 15g (2 tbsp) Matcha powder
- 65 g (⅓ cup) Granulated sugar
- 6 Large eggs
- 30 g (2 tbsp) Unsalted butter, melted
- Vegetable oil
Vanilla Cream
- 900ml (3 ¾ cups) Thickened/Heavy cream
- 150g (¾ cup) White sugar
- 2 tsp Vanilla extract
Matcha White Chocolate Ganache
- 110g White chocolate (3.8oz), roughly chopped
- 60g Thickened cream (¼ cup)
- 1 tsp Whole milk
- 1 tbsp Matcha powder
Assembly
- One punnet strawberries
- Matcha powder to dust
Instructions
Crepes
- Combine the milk, flour, cornstarch, matcha powder, sugar, eggs and melted butter in a blender and blitz until smooth
- Pour the batter through a fine-meshed sieve into a large bowl
- Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
- Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
- Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- Repeat with the remaining batter
- Allow crepes to come to room temperature
Vanilla Cream
- Place cream and sugar in the bowl of a stand mixer, beat for 3-4 mins until stiff peaks
- Place in the fridge until ready to use
Matcha White Chocolate Ganache
- Sieve the matcha powder over the white chocolate in a heatproof bowl
- Heat the cream in a small saucepan or microwave until steaming
- Pour the cream over the chopped chocolate and cover with a plate/lid
- Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth
- Add the milk and stir until well combined and shiny
- Set aside to cool for 15 minutes as you assemble the cake
Assembly
- Build the cake on a large plate or cake board (it can be difficult to move around if not)
- Lay one crepe on the board/plate and spread a thin layer of matcha cream over the crepe, top with another layer of crepe
- Repeat with 5 layers of crepe, then spread a thin layer of cream over the top crepe
- Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe
- Continue to layer another 5-6 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe
- Continue the process until all the crepes have been used
- Top the cake with the cooled chocolate ganache and spread by turning your turntable
- Place the cake in the fridge to set for a minimum of 1 hour before serving
- Dust with matcha powder to serve!
Related Recipes
Jeff Fox
Wow! Your the best. Keep the goodies coming!
Catherine Zhang
Aww thanks Jeff!
Rea Rae
You state the vanilla cream is matcha flavored but there is no mention of quanity used in the recipe. How much do I use?
Catherine Zhang
No need to use! I've updated the recipe so it should be all good 🙂 Thanks for picking that up
Phi Nguyen
Hey I'm lactose intolerant and I'm just wondering if I should substitute all the dairy ingredients or should I just sacrifice my bowels for this dessert (not my first rodeo, I have destroyed my stomach on multiple occasions for food).
Catherine Zhang
oh no... maybe take some lactase 😆😆😆
Kristy
How many inches was your pan and how many layers did you end up having? Thanks for the recipe!
Catherine Zhang
I can't remember exactly how many crepes I ended up with but my pan was 9.5 inches or 24cm 😊
emma
How many servings does this make? 😀 thank you!
emma
How many servings does this make? 😀 thank you!
Catherine Zhang
Makes about 10 serves!
jenny
easier than i thought and i dont bake/ make desserts much!!
here are some notes for beginners like me attempting this recipe:
yes the batter should be quite runny, the runnier the easier it is to swirl the batter in the pan. (i thought mine was too runny and only added 1.5 cups of milk at first, then added a bit more when i realized it runnier the better)
if ur milk is cold make sure to completely melt the butter, and mix it into the batter in small portions and quickly. or else the butter will solidify.....