Sunday, October 03, 2010

20 Layers Crepe Cake

I was asked to do a demo for crepes using The Scanpan Crepe Pan, so i had to do a pre-run at home and what a good timing it was - I killed 2 birds with one stone - i get to make crepes and then turned the crepes into a cake.  I have heard of the popularity of The Mille Cake aka Crepe Cake and had wanted to make one.  This first attempt's taste needed tweaking,  1/4 cup of filling for a layer was not enough or it would have been enough if it has a stronger flavor - sweeter perhaps.  We had to eat the cake drizzled with Strawberry Syrup.

I have doubled the pastry creme and added more sugar to make it sweeter, now there will be enough to layer and coat the cake as well.


3 recipes of French Crepe Batter

Crepe Batter can be made several hours or leave overnight in the refrigerater.

Pastry Creme Filling:

2 eggs
2 tbsp all-purpose flour
2 tbsp cornstarch
4 tbsp granulated sugar
2  cups milk
2 tsp pure vanilla extract
4 tbsp heavy cream, whipped


In a small bowl, add eggs, flour,cornstarch , and sugar ; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract, stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Creme has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

Assembly of 20 Layers Crepe Cake:

French Crepe Batter

Pastry Creme Filling

4 cups heavy cream

2  tablespoon granulated sugar

Powdered sugar



To prepare and cook the crepes:

Remove the French Crepe Batter from the refrigerator and bring to room temperature.

Line baking sheets with parchment paper.

Using a nonstick or lightly-oiled crepe pan over medium-low heat. Pour in 1/4 cup of French  Crepe Batter; swirl to cover the surface of the pan. Cook just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over. Cook the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. (You might need to prepare a few practice crepes in the beginning.)

Remove the Pastry Creme Filling from the refrigerator. Whip the 4 cups of heavy cream with the 2  tbsp sugar. Gently fold the whipped cream into the chilled and thickened Pastry Creme Filling.

Using a round cake pan base or a round plate as a guide, trim the crepes with the sharp tip of a paring knife.

Place one trimmed crepe on a serving plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 - 1/2 cup).

Cover with another crepe and repeat covering with the pastry creme until you have reached 20 layers. The 20th crepe will be the last or top layer. (Cake can be coated all over with pastry creme filling, dusted with powdered sugar, garnished with strawberries)

Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered sugar.

When ready to serve, slice into individual servings. Garnish the plate with fresh strawberries or seasonal berries of your choice.



Honey Bee Sweets said...

Such a lovely cake! I have been meaning to try this, so thanks so much for the recipe!

Chris said...

Just too gorgeous!! I use your french crepe recipe all the time. Thanks again!

Gay said...

Oh wow, the cake looks gorgeous! I love crepes, eating as well as cooking them. Your strawberry decoration is very beautiful.

Beachlover said...

it's look really pretty!! I can't believe the cake make from pancake!!

Anonymous said...

WOW, that sounds like a lotta work, but i guess its worth it, ur cake looks beautiful!

BB said...

Would love to make this cake. It looks beautiful and delicious!Thanks for the recipe.

Bakericious said...

looks good!

MaryMoh said...

This is juts so timely. A friend just sent me some pictures of this beautiful crepe cakes which he ate on his travels Na they are so expensive. I would love to try. Thanks very much for sharing. Hope you have a great day, Lily.

Anonymous said...

Aunt Lily,

Is it 4 tbsp of whipping cream or 4 cups? You had it listed in tablespoon in the ingredients list but it changed to 4 cups in the direction. Please clarify.

BTW, it looks really good and I really want to try it asap.


Unknown said...


it is 4 tbsp of whipped cream for the pastry cream and then when assembling the cake, you will need 4 cups

Unknown said...

That looks amazing.

Little Corner of Mine said...

Just had to say it again, very beautiful!

Shirley @ Kokken69 said...

Lily, this is great! Definitely bookmarked!

Anonymous said...

Dear Aunt Lily,

Thanks for the clarification. Will try to make it someday this week.

Thanks for sharing a great recipe once again.


Jeannie said...

This is indeed a very gorgeous cake! Drooling!

lei said...

Hi Aunty Lily,

May i know how did you do the dusting of the powdered sugar to give tat effect?

Unknown said...


just use a stensil design you like, put it on top of the cake and sieve powdered sugar all over - i used a doily.

Rebecca Lee said...

Thank you so much Lily for the filling recipe as I did read about it somewhere but that lady said that it was a family secret recipe!!

You're always so kind to share your new found recipe or just play around with the ingredients and a new dish is formed. I'm sure you did spent a lot of time on each recipe that you posted.

Jacyln said...

they have something like that in my hometown, Melaka. it is called as thousand layer cake or mille crepe (a type of French cake)... thanks for sharing the recipe... would love to try it one day since it doesn't need an oven :)

Anonymous said...

Good day lily, may i know what is French Crepe Batter and where should i get it.

Unknown said...


good day to you too.

the french crepe batter recipe can be found if you click on French Crepe Batter which can be found under ingredients

Asther said...

Hi Lily,

Thanks for sharing such a lovely recipe which I thought there will be nobody would share it out.

Lily, if the cake unable to be finished at once can i keep it in the refrigerator or advisable to finish it up within 2hrs once served?

Please enlighten me.


Please e

Unknown said...


this cake can be kept in the fridge in an airtight container

Anonymous said...

thank you for posting such a great recipe!beautifully done! i finished making it today for the first time!! Sadly, I made the careless mistake of using heavy whipping cream instead of heavy whipped cream! i got quite confused reading only 'heavy cream' in some places and i got the idea that the first 4 tbsp of cream were 'whipped' and the second 4 cups were 'whipping'! i was quite shocked when i realized my mistake because im always so careful distinguishing the two when making sweets! oddly enough, the 20 layer crepe still came out looking and tasting great with your instructions, even with the "minor" issue!my only disappointment is that i hadnt realized my mistake earlier and wasted all that whipping cream! i was wondering why the consistency of the filling was so watery and didnt mix well with the mixture refrigerated over night. regarding the confectioners sugar topping--do you leave the top 20th crepe uncovered(without filling) so that the sugar wont sink in and disappear? i tried adding the powdered sugar later after refrigerating the covered cake--the powder just sank in. To add flavor and color, I did add the accenting strawberries around the cake, but i also drizzled hazelnut chocolate(Nutella)onto it--it tasted great! Despite the few offsets, I hope to try this recipe again soon, and after some practice with your instruction, i hope my 20 crepe layer cake will turn out as beautiful as yours!
_P J

*PS please excuse the long message, and thank you again for such wonderful recipe!

Unknown said...


the best of chefs make mistakes and many regrets i do experienced. I can assure you that you will never make this mistake again.

yes, the last layer is left as is and then sprinkled with powdered sugar. btw there is a product called 'snow sugar' and it is available in malaysia. This is like powdered sugar but it does not melt away.

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