Mille Crepe Cake

How fancy does that look?  It probably looks super complicated right? Well, it’s not! All you need is whipped cream and crêpes. You can make your own crêpes or buy some from the grocery store, because sometimes ain’t nobody got time for that. Last year I went to Singapore where had my very first mille crêpe cake. The bakery sprinkled in bits of chocolate in between the layers to give it some texture and it was unbelievably yummy.  Not only was it gorgeous, the texture was unlike anything I’d had before. 

Normally crêpes are made with milk, however I used heavy cream to give it a richer flavor and texture.  The crêpes came out fluffy and lovely. I also added in peanut butter rice krispie crunch in between the layers for more texture. You can leave this out if you’re not into it, but I suggest just taking the time to make it, it really makes a difference.

So you want to know my secret to this amazing recipe? It’s the DosaMaker , which is up on KickStarter by the way, go check it out! It’s an appliance that makes Indian crepes called dosas. I’m consulting with Arvind, the creator, and helping him with recipes that can be used with the appliance! The best part is – it spreads the batter out for you! No worrying of you make it to thick or thin!

Until you can get your hands on one of these, a normal skillet will do just fine!

The dessert can be made one day ahead and refrigerated overnight. It took me less than an hour to make and I totally impressed my neighbors with this. Give it a try!

Mille Crêpe Cake

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• Total Time: 45 minutes
• Yield: 1 nine inch crepe cake (about 15-20 crepes) 1x

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Ingredients

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Crêpe

• 4 eggs
• 3/4 cup heavy cream
• 1 1/4 cup water
• 5 tbsp melted unsalted butter
• 2 tbsp sugar
• 1.5 tsp vanilla extract
• 2 cups all purpose flour
• pinch of salt

Nutella Whipped Cream

• 2 cups heavy cream
• 4 tbsp powdered sugar
• 3/4 cup Nutella

Peanut Butter Crunch

• 8 oz chocolate
• 2 tbsp peanut butter
• 1 cup rice krispies treats

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Instructions

Crêpe

1. Whisk all the ingredients together until you have a smooth batter.
2. Refrigerate for 15 minutes.
3. Heat a small non-stick skillet on medium-high heat. Coat skillet with butter and pour 1/4 cup of batter into the center of the pan. Swirl the skillet evenly spread the batter. Cook for 30 seconds, flip, and cook additional 15 seconds.Lay crêpes out on a flat surface until they are all cool. Continue with rest of the batter.

Nutella Whipped Cream

1. Pour heavy cream into a large bowl (I suggest using a stand mixer for this) with powdered sugar. Whip until it just starts to thicken.
2. Add nutella and continue whipping until stiff peaks. Refrigerate until ready to use.

Peanut Butter Crunch

1. Add ingredients to a blender and pulse until you have a coarse mixture. Freeze until ready to use.

Assemble

1. One the crêpes are cool. Lay down 1 crêpe and spread an even thin layer of whipped cream on top.
2. Sprinkle 1 tbsp of the peanut butter crunch on top.
3. 
4. Lay another crêpe on top and repeat the previous two steps until you are down. Pipe the rest of the whipped cream on top. Sprinkle some more peanut butter crunch on top as well.
5. Refrigerate at least 2 hours or overnight before serving.

• Prep Time: 30 minutes
• Cook Time: 15 minutes

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