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This mille crepe cake is a true labor of love, bringing together layers of tender chocolate crepes with rich white chocolate buttercream and decadent ganache. The process is a bit involved, but the result is a dramatic dessert that never fails to impress at celebrations.
The first time I made this for a holiday dinner, my guests were amazed by the beautiful layers. Since then, it is my go to showstopper when I want to make dessert memorable.
Ingredients
- Unsalted butter: brings moisture and flavor to the crepes and buttercream choose high quality for best taste
- Bittersweet chocolate: gives the crepes deep cocoa richness pick a bar with 60 to 70 percent cacao
- Large eggs: add structure to both crepes and buttercream fresh eggs will whip up higher
- Whole milk: produces tender crepes whole milk keeps them extra rich
- Vanilla extract: enhances all the flavors pure vanilla is worth the splurge
- All purpose flour: creates the delicate structure sift before measuring for lightest crepes
- Sugar: sweetens each component fine white sugar dissolves smoothly
- Salt: balances the sweetness and deepens the chocolate notes use a fine sea salt
- White baking chocolate: is key for the buttercream select a bar instead of chips for smoother melting
- Heavy whipping cream: makes the buttercream and ganache lusciously smooth
- Cream of tartar: stabilizes the meringue for a fluffy buttercream make sure it is fresh
- Semisweet chocolate: layers in bittersweet chocolate flavor look for high quality chocolate
- Corn syrup: in the ganache provides shine and keeps it glossy
- Tips for selecting the best items: always check expiration dates on chocolate and dairy open your vanilla to check for freshness and go for butter with a high butterfat percentage for best results
Step by Step Instructions
- Make the Crepe Batter:
- Melt butter and bittersweet chocolate together until smooth cool slightly whisk eggs milk vanilla and the cooled chocolate in a large bowl then whisk together flour sugar and salt separately and blend into egg mixture batter will look curdled do not worry chill for at least two hours or overnight
- Prepare the White Chocolate Buttercream:
- Melt white chocolate with heavy cream and let it cool in another bowl combine sugar with cream of tartar
- Whip the Meringue:
- Place egg whites over simmering water and stir in sugar mixture whisk constantly until it reaches temperature then hold for two minutes transfer to a mixer and whisk until stiff glossy peaks form and mixture is cool
- Finish the Buttercream:
- Beat butter with vanilla extract until fluffy blend in cooled white chocolate mixture gently fold meringue into butter mixture in four batches then cover and chill
- Cook the Crepes:
- Heat a lightly greased small nonstick skillet over medium pour in a small amount of batter tilt to coat and cook until the top is dry flip and cook briefly on the other side transfer to a rack repeat and stack crepes with parchment in between
- Assemble the Cake:
- On a cake plate layer a crepe with a thin even coat of buttercream continue until you have used thirty crepes chilling the stack every ten layers
- Make the Ganache:
- Heat cream with corn syrup and salt pour over semisweet chocolate and whisk until smooth cool until thick but spreadable
- Frost the Cake:
- Spread ganache smoothly over the top and sides chill the cake for at least one hour before serving for clean slices
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My favorite part of this recipe is the white chocolate buttercream which is so silky and never too sweet. My kids love stacking the crepes as a team making assembly day a mini celebration itself.
Storage Tips
This cake stores well in the fridge for up to four days. Be sure to wrap it tightly or keep in a covered cake container to prevent it from drying out or absorbing fridge odors. I recommend slicing while cold for neat layers but letting the slice sit at room temperature for ten minutes before eating.
Ingredient Substitutions
If you are short on bittersweet or semisweet chocolate you can use all one type but aim for at least sixty percent cacao for a balanced flavor. Plant based butter and a coconut milk alternative can work for the crepe batter but the buttercream is most reliable with real dairy. You can flavor the buttercream with a spoonful of instant espresso for a mocha twist.
Serving Suggestions
This cake shines as the centerpiece for a dinner party or a birthday celebration. Dress it up with whipped cream and fresh berries or shave extra chocolate over the top for drama. Cut thin slices since it is quite rich.
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Cultural Context
Mille crepe cakes originated in France with mille meaning a thousand layers. The Japanese version makes the dish famous for its delicate artistry. Creating so many thin crepes by hand transforms simple pantry ingredients into something worthy of a bakery window.
Recipe FAQs
- → Can I make the crepes ahead of time?
Yes, the crepes can be cooked in advance. Stack them with waxed paper between each layer to prevent sticking and refrigerate until ready to assemble.
- → How should I store mille crepe cake?
Refrigerate the assembled cake, covered, for up to 3 days. Let it sit at room temperature before serving for best texture.
- → What type of chocolate works best in this dessert?
Bittersweet or semisweet chocolate is recommended for a rich flavor in both the crepes and ganache layers.
- → Can I substitute the buttercream filling?
Cream fillings like whipped cream or mascarpone can be used, but white chocolate buttercream provides stability and flavor.
- → How thin should the crepe batter be?
The batter should be fluid and smooth—thin enough to easily swirl around the pan but not too runny. Chilling the batter helps achieve the right consistency.
- → What equipment is needed to make this dessert?
A nonstick skillet or crepe pan, offset spatula, wire rack for cooling, and mixing bowls are essential for success.