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!

Frequently Asked Questions

How long does this last?

This cake will last up to 3 days when stored in an airtight container in the fridge. Make sure you keep this cake chilled when not being eaten as it is sensitive to heat. If left out at room temperature for too long the crepe layers will start to slide.

Why are my cake layers sliding?

There are a couple of reasons why your cake is falling apart!

• The cream wasn't whipped to stiff peaks
• The cream is too warm
• The cake was left out for too long
• The strawberries were too wet, or too many were used

Why are my crepes gummy-like in texture?

Crepes can have a gummy-like texture for a couple of reasons:

• The crepes were made too thick
• The crepe batter was overmixed/overblended
• The crepe batter separated while it sat and wasn't mixed before cooking them up

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!

📖 Recipe

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 (¾ cup) Plain flour
• 60 g (½ cup) Cornstarch
• 65 g (⅓ cup) Granulated sugar
• 6 Large eggs
• 30 g (2 tbsp) Unsalted butter, melted
• Vegetable oil

Whipped Cream

• 900ml (3 ¾ cups) Thickened/Heavy cream
• 150g (¾ cup) White sugar
• 2 teaspoon 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

See Also This Recipe:  4 Ingredient Nutella Mug Cake

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!

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