Go Back

Strawberry Mille Crêpe Cake

Strawberry mille crêpe cake with a delicate stack of ultra-thin crepes layered with pastry cream and fresh strawberries. Each layer stays tender and cohesive after a 3-hour chill for clean, thin slices.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Rest 3 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.5 cup water
  • 0.25 tsp salt
  • 2 tbsp butter, melted
Pastry Cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 0.25 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla extract
Filling
  • 2 lb fresh strawberries, sliced
  • 0.25 cup granulated sugar
  • 1 whipped cream for serving

Equipment

  • 1 stand mixer
  • 1 non-stick skillet

Method
 

Make crepe batter
  1. Blend all-purpose flour, eggs, whole milk, water, salt, and melted butter until smooth, with no visible lumps. This batter should look pourable and silky.
  2. Let the crepe batter rest for 30 minutes at room temperature. Cover it lightly so it stays smooth before cooking.
Make pastry cream
  1. Heat whole milk in a saucepan until steaming but not boiling, watching for bubbles around the edges. Keep the heat moderate so tempering stays controlled.
  2. Whisk egg yolks with granulated sugar and cornstarch until the mixture looks pale and thickened slightly. Whisking should remove any cornstarch clumps.
  3. Slowly pour a little hot milk into the yolk mixture while whisking constantly to temper. Keep whisking until the mixture is smooth and uniform.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. The cream is ready when it coats the back of a spoon and holds a line.
  5. Transfer the pastry cream to a bowl and cool it with plastic wrap touching the surface. Press the wrap directly onto the cream so it doesn’t form a skin.
Cook crepes
  1. Heat a non-stick skillet over medium heat and lightly prepare it if needed. Pour a small ladle of batter and swirl to form a thin round.
  2. Cook each crepe until the top sets and the edges look lightly dry, about 45-60 seconds. Flip and cook 15-25 seconds more until lightly golden.
  3. Repeat to make 20-25 very thin crepes, stacking them as you go. Keep them covered so they stay flexible for layering.
Assemble and chill
  1. Slice fresh strawberries and toss with granulated sugar to lightly macerate. Let them sit briefly so they release some juice for filling.
  2. Layer crepes with pastry cream and strawberries in a cake pan, starting and ending with a crepe. Spread each layer evenly so the stack stays level and thin.
  3. Refrigerate the assembled cake for 3 hours to set the layers. Cover it so it stays fresh and sliceable.
Serve
  1. Slice the mille crêpe cake and serve with whipped cream. Keep slices cold for the cleanest layers.

Notes

Pro tip: tap the batter through a fine sieve only if needed, and keep the pastry cream covered with plastic wrap touching the surface to prevent a skin. Store the assembled cake covered in the refrigerator for up to 3 days; the flavor improves after chilling. Freezing is not recommended because the crepes and strawberries can change texture. For a lighter option, use low-fat milk in both the batter and pastry cream while keeping the rest of the method the same.