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Vanilla Cream Mille Crêpe Cake

Vanilla Cream Mille Crêpe Cake

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Prep Time 1 hour 20 minutes
Cook Time 42 minutes
Servings: 10
Course: Dessert
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Crêpes 20–22 layers:
  • 2 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 tbsp granulated sugar
  • 3 tbsp melted butter
  • 1 tsp vanilla paste
  • Pinch of salt
  • For the Vanilla Pastry Cream Filling:
  • 2 cups whole milk
  • 4 egg yolks
  • 1/3 cup sugar
  • 3 tbsp cornstarch
  • 2 tbsp butter
  • 1 tbsp vanilla paste
  • 1 cup heavy cream whipped to stiff peaks

Method
 

  1. Make crêpe batter: Blend all ingredients until smooth. Chill 1 hour.
  2. Cook crêpes: Heat nonstick pan, pour 1/4 cup batter, swirl, cook 1 minute per side. Cool completely.
  3. Prepare pastry cream: Heat milk. Whisk yolks, sugar, cornstarch. Temper, cook until thickened. Stir in butter + vanilla. Chill fully.
  4. Fold in whipped cream to make it silky and light.
  5. Assemble cake: Place crêpe on plate, add 2 tbsp cream, spread, repeat until all layers are stacked.
  6. Chill overnight for perfect texture.
  7. Slice and enjoy the softest, dreamiest vanilla cake ever.

Notes

  • Use a nonstick pan for even, unbroken crêpes.
  • Rest batter to avoid rubbery texture.
  • Chill pastry cream completely or the cake will slide.
  • Let the cake rest overnight — the texture improves dramatically.