Description
A delightful and elegant dessert featuring layers of thin crêpes filled with rich vanilla pastry cream and fresh strawberries.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 ½ cups (600 ml) whole milk
- 4 large eggs
- 4 tbsp unsalted butter (melted)
- 4 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups (500 ml) whole milk (for pastry cream)
- ½ cup (100 g) sugar (for pastry cream)
- 4 large egg yolks (for pastry cream)
- 3 tbsp cornstarch (for pastry cream)
- 2 tbsp unsalted butter (for pastry cream)
- 1 tsp vanilla bean paste (or extract, for pastry cream)
- 1 cup (240 ml) heavy cream (whipped, for folding in pastry cream)
- 1 ½ cups fresh strawberries (thinly sliced)
- Whipped cream (for decorating)
- Whole strawberries (for topping)
- Powdered sugar (for dusting)
Instructions
- Make the Crêpes: In a blender, combine flour, milk, eggs, butter, sugar, vanilla, and salt until smooth. Chill the batter for 30 minutes. Heat a nonstick skillet over medium heat, lightly butter it. Pour a thin layer of batter (~¼ cup), swirl to coat, and cook 1–2 minutes per side until lightly golden. Stack crêpes with parchment paper between them to prevent sticking.
- Prepare the Vanilla Pastry Cream: Heat milk and half the sugar in a saucepan until steaming. In a bowl, whisk yolks, remaining sugar, and cornstarch until pale. Slowly whisk in hot milk, then return to the pan. Cook over medium heat, whisking, until thickened. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and chill completely. Once cooled, fold in whipped cream for a lighter texture.
- Assemble the Mille Crêpe Cake: Place one crêpe on a serving plate. Spread a thin layer of pastry cream. Add another crêpe and repeat the process, layering with cream and occasional sliced strawberries. Continue until all crêpes are stacked. End with a clean crêpe on top.
- Decorate: Pipe whipped cream rosettes around the top edge. Garnish with whole strawberries. Lightly dust with powdered sugar.
- Chill & Serve: Refrigerate at least 2–3 hours (or overnight) before slicing, to set.
Notes
- Ensure the crêpe batter is well-blended for a smooth texture.
- Chilling the cake allows the flavors to meld and the layers to set properly.
- Use fresh strawberries for the best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg