Strawberry Mille Crêpe Cake
Imagine delicate crêpes layered with a sweet white chocolate-infused cream and fruity strawberries - perfect for a delicious dessert or special brunch!
Servings: 10 servings
Ingredients
For the crêpes:
- 6 large eggs
- 600 ml full-fat milk
- 300 g plain flour
- Pinch of salt
- Sugar to taste
- Butter for frying
For the cream:
- 200 g good-quality white chocolate chopped
- 700 ml double cream
For the filling:
- 400 g fresh ripe strawberries hulled and thinly sliced
Instructions
- First, make the crêpes: tip the eggs, milk, flour, salt and sugar, to taste, into a blender and blitz until you have a smooth, pourable batter.
- Place a medium-sized non-stick frying pan (or crêpe pan if you have one) over a medium heat. Lightly grease with a little butter, wiped with a paper towel.
- Use a ladle to carefully pour the batter into the centre of the pan. Confidently tilt the pan to spread the batter evenly across the surface to form a thin, even layer. Cook for 1-2 minutes - or until the edges start to lift, then flip and cook for another minute. Place onto a plate. I do the crepes in two different sizes so that you end up with a tiered cake but this is totally optional. Use 2/3 of the batter for the large crepes and 1/3 for small ones.
- Repeat the process until all the batter is used up, stack the crêpes on a plate as they cook.
- Next, prepare the white chocolate cream: put the chopped chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 30 second bursts, stirring between each), until smooth. Set aside to cool to room temperature.
- Pour the cream into a large bowl and whisk until you have soft peaks - take care not to over whisk.
- Gradually fold in the cooled melted white chocolate until smooth and well combined.
- To assemble the Strawberry Mille Crêpe Cake: place a crêpe on a flat serving plate and, using a palette knife or small spatula, spread a thin layer of the white chocolate cream over it. Top with a layer of sliced strawberries.
- Repeat, continuing to layer the crêpes, white chocolate cream and strawberries until you have used all your crêpes. Finish with a layer of white chocolate cream and arrange the final strawberries prettily on top.
- Chill for at least 1 hour to allow the flavours to infuse and the Crêpe Cake to set.
- Cut into slices and enjoy!
Notes
Scroll up for a step by step guide on how to make a Mille Crêpe Cake.
To store: Any leftovers should be kept in the fridge for up to 3 days. If you've made it slightly in advance, keep in the fridge covered until ready to serve. Remove from fridge 30 minutes before serving to bring it to room temperature.
To freeze: I wouldn't freeze this crêpe cake with the filling. You can freeze the fried crêpes. Layer them up with a sheet of parchment between each one. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil). Place in the freezer for up to 3 months. You can also freeze crêpe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.
Make ahead: This mille crêpe cake can turn soggy if made too far in advance. The white chocolate cream can be made a day in advance, covered and stored in the fridge. Remove from the fridge before using to soften it so it smooths on the crêpes well. Then the crêpes can be made on the morning of serving. Just fry and keep them on a plate, wrapped tightly in clingfilm and in the fridge. Assemble the cake no more than a few hours before serving. It needs an hour at least in the fridge anyway, but longer than a few hours and you risk it going soggy. You can store crêpe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best.
Whipped cream: take care to whip the cream just to soft peaks for the filling - if you over whip, the texture is off and it may split.
Strawberries: you don’t have to use strawberries if they aren’t available or you prefer other fruit. Cherries, raspberries, blueberries and blackberries would all work really well too!