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Assemble this beautiful and delicious chocolate and strawberry crêpe cake and enjoy it for breakfast or dessert!
Mille crêpe cakes are a beloved delicacy enjoyed around the world. They consist of many thin layers of crêpes stacked with flavored cream fillings and sometimes fruit, cookies, or other sweet additions. While they may look extravagant, they’re surprisingly affordable to make at home. However, because assembling all the layers is time-consuming, they’re often sold at a high price. With a little patience, you can create this stunning dessert yourself and enjoy it alongside a cup of coffee or tea.
This chocolate strawberry crêpe cake is lightly sweet with a subtle chocolate flavor. I wanted to avoid making the cake too dense, so the combination of delicate chocolate crêpes, fluffy cream, and fresh strawberries felt just right. Full transparency, crêpe cakes are incredibly time consuming to make and making equally thin crêpes requires a bit of practice so don’t get discouraged if it doesn’t look store-bought… that actually gives it personality!
Do I need special equipment to make this cake?
I highly recommend using the following tools to make the cooking process easier:
Chocolate Strawberry Mille Crêpe Cake
Description
This elegant dessert of thin chocolate crêpes , freshly whipper cream, and fresh strawberries is the perfect balance of sweet and tang. It pairs well with coffee and is great for dessert, a snack, or breakfast.
Ingredients
For Crêpe Batter
For Filling
Instructions
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Place a medium-sized bowl (metal or glass recommended) in the fridge.
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To make the crêpe batter, whisk together eggs and sugar in a medium bowl.
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Sift in cake flour, cocoa powder, and salt. Gently mix the contents together until combined.
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Add in milk and butter and whisk gently until most lumps are gone.
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Filter the batter through a sieve into a clean bowl. Place the batter in the fridge for at least 30 minutes.
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Take the batter out from the fridge and lightly stir the batter to mix the flour that has sunk to the bottom.
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Heat a 7 inch non-stick pan over low heat.If the pan is not non-stick, use a pastry brush and lightly brush some oil on the surface of the pan.
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Pour ~2 tablespoons of batter into the pan. Using a rotating motion, let the batter cover the bottom of the pan in a thin layer.
If some parts of the pan are not covered, add a little batter in those spots. -
Cook the first side of the crêpe for about 2-3 minutes over low heat. Flip and cook the other side for about 1-2 minutes. The crepe should be formed but not crispy. Remove the crepe and place on a plate.
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Continue to cook the rest of the crêpes and stack each crêpe on top of each other so that they all retain moisture. The batter should yield about 15-17 crêpes.
The cake calls for 15 crepes so any excess can be eaten. -
Remove the chilled bowl from the fridge. Add in the heavy cream, sugar, and vanilla extract and beat on high for ~2 minutes or whipped cream is formed. Do not overbeat!
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To assemble the cake, gather the crêpes, whipped cream, and strawberry slices. At this point, the crêpes may be slightly warm so remove one crêpe and set it aside before stacking it on the cake. Each crêpe should cool in about 1 minute.
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Lay down one crêpe on a rotating cake stand and use an icing spatula to spread a thin layer of whipped cream on. Place more cream on the sides than in the middle so that the crêpe does not droop down on the sides. Crêpe cakes tend to be more thick in the middle and doing so will prevent that.
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Repeat the same process for the second layer. For the third layer, spread the whipped cream on and add a single layer of strawberries. Spread on another layer of cream on top of the strawberries and add the next layer of crepe.
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Continue assembling the crêpe cake. The cake should include a strawberry layer every third crêpe. At the end, there should be 15 total layers with 4 layers with strawberries.
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Refrigerate the cake in the fridge, covered, for at least 3 hours.
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Remove the cake from the fridge and dust the top with additional cocoa powder. Slice and enjoy!
Nutrition Facts
Servings 8
Serving Size 1
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 33.9g53%
- Sodium 129.5mg6%
- Total Carbohydrate 33.7g12%
- Dietary Fiber 1.5g6%
- Sugars 18g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
