Strawberry Crepe Cake

Layers of paper-thin crepes, vanilla whipped cream, and freshly sliced strawberries to create a stunning strawberry crepe cake aka mille crepe.

What is a crepe cake?

A crepe cake is a cake made from layers of staked crepes and cream. Originating in France it’s also known as a mille crepe or Gâteau de Crêpes. The name mille crepe directly translates to “a thousand crepes” and pretty much describes how this cake is!

There are so many different variations on this cake such as my chocolate, milk tea, or matcha versions. However, this one is a classic strawberry and cream flavor.

Honestly, you can’t go wrong with this pairing, and when sandwiched between layers upon layers of delicate crepes you wouldn’t want anything else!

Ingredients

Crepes

• Whole milk: Whole milk makes crepes that are more tender, but you can use skim or non-fat milk if that’s what you have on hand.
• All-purpose flour: Regular flour works great in crepes, if you want a super tender crepe you can use cake flour instead.

• Cornstarch: Cornstarch helps to give the crepes a tender texture, preventing them from getting too rubbery
• Granulated sugar: Sugar gives the crepes a little sweetness.
• Eggs: Eggs make up a large part of the crepes structure.

• Unsalted butter: Melted butter in the crepe batter makes the crepes more tender and flavourful
• Vegetable oil: Oil is needed to grease the pan, preventing the crepes from sticking too much

Whipped Cream

• Thickened cream: Also known as heavy cream. We are whipping this to stiff peaks to fill the crepe. You can use whipping cream as well.
• Granulated sugar: Sugar is added to sweeten the cream, you can change this according to your personal preference.

Tips on Assembling

Once you’ve got your cream and crepes made, all you need to do is assemble them! The process is relatively simple, but here are a couple of tips to make it even easier.

Assemble on a cake board or serving platter

As the cake is made from crepes and cream it will be difficult to move around once assembled. Make sure to assemble it on your serving platter of choice to prevent disasters when moving the cake later!

Use a turntable

If you don’t have a turntable that’s okay too, but having one makes the process a lot easier. Once you’ve spread the cream over the crepe you can rest your spatula on top of the cream and spin the table. The weight of the spatula and the turntable will help spread the cream in an even layer across the crepe.

Spread the cream all the way to the edge of the crepe

If you want to have a crisp-looking, tall cake it is important to spread the cream all the way to the edge of the crepe. This will give the cake an even look once fully assembled.

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!

Additional Tips

• Prepare Crepes in Advance: You can make the crepes up to 2 days ahead. Stack them with parchment paper in between each crepe to prevent sticking, and store them in an airtight container in the refrigerator. This saves time when you’re ready to assemble the cake.
• Maintain Consistent Thickness: For even crepes, pour the batter into the center of the pan and quickly swirl it around in a circular motion to spread it evenly. This technique ensures that each crepe is of consistent thickness, leading to a uniform-looking cake.
• Cool Crepes Completely: Make sure each crepe is completely cooled before stacking with whipped cream. Warm crepes can cause the cream to melt, resulting in a messy and uneven cake.
• Avoid Over-Whipping Cream: When whipping the cream, stop as soon as it forms soft peaks. Over-whipping can cause the cream to become grainy and hard to spread between layers.
• Use an Offset Spatula: For smoother spreading of whipped cream between crepe layers, use a small offset spatula. This tool helps achieve a more even and professional-looking finish.

Variations

• Berry Medley Crepe Cake: Instead of using only strawberries, incorporate a mix of fresh berries like raspberries, blueberries, and blackberries between the crepe layers. This variation adds a burst of color and flavor, making the cake visually appealing and delicious.
• Nutella Crepe Cake: Spread a thin layer of Nutella on each crepe before adding whipped cream. This gives the cake a rich, chocolate-hazelnut flavor that pairs wonderfully with strawberries. You can also drizzle some Nutella on top as a finishing touch.
• Tiramisu Crepe Cake: Brush each crepe with a light layer of coffee or espresso syrup before adding a mascarpone whipped cream layer. Dust cocoa powder over the top for a tiramisu-inspired dessert that combines the flavors of coffee and strawberries in an indulgent treat.
• Coconut Cream Crepe Cake: Swap out regular whipped cream with coconut whipped cream (made from chilled coconut cream) and add shredded coconut between the layers along with strawberries. This tropical twist provides a delightful coconut flavor that complements the strawberries.

Serving Suggestions

• Serve with a Fruit Compote: Alongside the strawberry coulis, serve a side of mixed fruit compote made from berries, peaches, or mangoes. This adds an extra layer of flavor and complements the cake’s lightness.
• Add a Dollop of Flavored Whipped Cream: Offer different whipped cream flavors on the side, such as vanilla bean, chocolate, or lemon-infused whipped cream. This allows guests to personalize their slice of cake.
• Garnish with Edible Flowers: For a sophisticated and elegant presentation, add edible flowers such as pansies, violets, or nasturtiums on top of the crepe cake. This simple addition elevates the cake’s appearance and is perfect for special occasions.

Strawberry Crepe Cake

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Layers of paper-thin crepes, vanilla whipped cream, and freshly sliced strawberries to create a stunning strawberry crepe cake aka mille crepe.

• Author: Catherine Zhang
• 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: French

Ingredients

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Crepes

• 480 ml (2 cups) Milk
• 90 g (3/4 cup) Plain flour
• 60 g (1/2 cup) Cornstarch
• 65 g (1/3 cup) Granulated sugar
• 6 Large eggs
• 30 g (2 tbsp) Unsalted butter, melted
• Vegetable oil

Whipped Cream

• 900ml (3 3/4 cups) Thickened/Heavy cream
• 150g (3/4 cup) White sugar
• 2 tsp Vanilla extract

Assembly

• 1 Punnet Fresh strawberries

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Instructions

Crepe

1. Combine the milk, flour, cornstarch, sugar, eggs and melted butter in a blender and blend until smooth
2. Pour the mixture through a fine-meshed sieve into a large bowl
3. Heat a little vegetable oil in a medium nonstick skillet over medium-low heat, and wipe the excess oil with a paper towel
4. Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
5. Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
6. Repeat with the remaining batter
7. Allow the stack of crepes to come to room temperature

Whipped Cream

1. Place cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer, and whip for 3-4 mins until stiff peaks
2. Place in the fridge until ready to use

Assembly

1. Select 3-4 perfect strawberries and thinly slice the rest
2. Build the cake on a large plate or cake board (it can be difficult to move around if not)
3. Lay one crepe on the board/plate and spread a thin layer of cream over the crepe, top with another layer of crepe
4. Repeat with 4 layers of crepe, then spread a thin layer of cream over the top crepe
5. Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe
6. Continue to layer another 4 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe
7. Continue the process until all the crepes have been used
8. Top the cake with swirls of whipped cream and garnish with the remaining strawberries
9. Place the cake in the fridge to set for a minimum of 1 hour before serving
10. Slice and serve!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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