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Assemble this beautiful and delicious chocolate and strawberry crepe cake and enjoy it for breakfast or dessert!
Mille crepe cakes are a delicacy that everyone around the world enjoys. It consists of many layers of crepes with flavored creme fillings inside and sometimes fruit, cookies, or other sweets! It is surprisingly cheap to make but is sold at a very high price due to the amount of work that is required for assembly. With a little patience, you can make this wonderful dessert at home and enjoy it with a cup of coffee or tea!
This chocolate strawberry crepe cake is not too sweet and has a subtle chocolate flavor. If you are a huge chocolate fan, you may feel free to make a chocolate whipped cream instead. I didn’t want the cake to be too dense, so the combination of a subtle chocolate crepe with fluffy cream and sliced strawberries was just perfect. Although the crepe cake is simple to make, it is a bit difficult to make it look tidy, so I have included a few tips below:
- Once the batter is poured into the pan, act quickly to spread the batter around the bottom of the pan in one quick motion.
- Consider slicing all the crepes with a circle stencil before assembly so that all the crepes are the same shape.
- When spreading the cream on, put more on the outer layers than in the middle so that the sides of the crepe do not droop down too much.
- Do not overcook the crepes. We want a pliable crepe rather than a crispy one.
- Make sure crepes are cooled before assembly.
Chocolate Strawberry Mille Crepe Cake
yield: 15 layered, 7 in. cake
- 3 eggs
- 3 tbsp. granulated sugar
- 1 c. cake flour OR (1 c. all-purpose flour, remove 1 tbsp. of the flour and replace it with 1 tbsp. cornstarch)
- 2 tbsp. cocoa powder (dark or light)
- 1/4 tsp. salt
- 1 1/3 c. milk (2% or whole milk)
- 3 tbsp. unsalted butter, melted
- 2 1/2 c. heavy whipping cream
- 2 tsp. vanilla extract
- 4 1/2 tbsp. granulated sugar
- Flatly sliced strawberries (aim for approximately the same width of strawberry slices)
- Place a metal bowl and whisk in the fridge to beat the heavy cream later. Use an electric whisk or stand mixer if you have one.
- In a medium bowl, whisk together the eggs and sugar.
- Sift in the cake flour, cocoa powder, and salt. Gently mix the contents together until combined.
- Add in the milk and butter and whisk gently until most lumps are gone. If the flour clumps in small pieces, don’t worry because you will later filter the batter.
- Take the batter, and filter it through a sieve and put it in a container. Place the container in the fridge for at least 30 min.
- After the 30 min, take the batter out from the fridge and lightly stir the batter to mix the flour that has sunk to the bottom.
- Turn on a non-stick 7 in. pan on low heat.
- If the pan is not completely non-stick, use a pastry brush and lightly brush some oil on the surface of the pan.
- Use a ladle or scoop to pour a little under 1/4 c. batter into the pan. The amount of batter I used was about 1/4 c. minus 2 tbsp. Using a rotating motion, let the crepe cover the bottom of the pan in a thin layer. If some parts of the pan are not covered, you may add a little batter in those spots.
- Cook the first side of the crepe for about 2-3 min. or until it looks ready to flip but is not crispy. Cook the other side for about 1-2 min. The other side requires less time to cook. Remove the crepe and place on a plate.
- Continue to cook the rest of the crepes and stack each crepe on top of each other so that they retain moisture. The batter should yield about 15-17 crepes. We are aiming for 15 crepes and any excess can be eaten on the side. Cooking the crepes requires some time, so it’s important to be patient!
- Set the crepes aside and remove the chilled bowl and whisk from the fridge. Add in the heavy cream, sugar, and vanilla extract and beat on high until a whipped cream is formed. Do not overbeat!
- For the cake assembly, gather the crepes, whipping cream, and strawberry slices. At this point, the crepes may be slightly warm so remove one crepe and set it aside before stacking it on the cake. Each crepe should cool in about 1 min.
- Lay down the first layer of the crepe cake on a large plate or board and use a regular spatula or or 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 crepe does not droop down on the sides. Crepe cakes tend to be more thick in the middle and doing so will prevent that.
- Repeat the same process for the next 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.
- Continue assembling the crepe cake. The crepe cake should include a strawberry layer every third crepe. At the end, there should be 15 total layers with 4 layers of strawberry.
- Refrigerate the crepe cake in the fridge, covered, for at least 3 hours.
- Remove the crepe cake from the fridge and dust the top with cocoa powder. Slice and enjoy!
Store the crepe cake in an airtight container for up to 4 days. IT is best enjoyed while fresh.