Japanese Mille Crêpe Cake
Tissue-thin crêpes stacked with whipped cream and fresh strawberries in the classic Japanese style. No flipping required—each crêpe cooks in under a minute per side.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- 1.5 cups whole milk
- 3 large eggs
- 3 tbsp butter, melted
- 2 cups heavy cream, cold
- ¼ cup powdered sugar
Instructions
- 1
Whisk flour, eggs, milk, and 2 tbsp melted butter in a large bowl until smooth.
- 2
Let batter rest 15 minutes at room temperature.
- 3
Heat a 10-inch nonstick skillet over medium-high until a drop of water sizzles.
- 4
Brush skillet lightly with remaining melted butter.
- 5
Pour 3 tbsp batter into center. Immediately tilt and swirl pan to spread thin.
- 6
Cook 45 seconds until the bottom edges look light golden, then flip.
- 7
Cook the other side 20 seconds until barely set. Slide onto a plate.
- 8
Repeat with remaining batter, stacking crêpes as you go. You should have 24–28.
- 9
Whip cold heavy cream with powdered sugar until stiff peaks form, ~2 minutes.
- 10
Spread a thin layer of whipped cream on a crêpe, then stack another on top.
- 11
Repeat, alternating crêpe and cream, until all are stacked.
- 12
Dust the top with powdered sugar. Chill at least 15 minutes before slicing.
Tools you’ll need
- large mixing bowl
- whisk
- 10-inch nonstick skillet
- rubber spatula
- electric mixer or whisk
- sharp serrated knife
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