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Mille Crepe Cake

by Jody Duits and Hannah Williams featured in 5 Layered Cake Recipes We Promise Are Worth The Effort

Ingredients

for 8 servings

Crepes

  • 6 tablespoons
    butter
  • 3 cups
    milk (675 mL)
  • 6 eggs
  • 1 ½ cups
    flour (210 g)
  • ⅔ cup
    cocoa powder (80 g)
  • 7 tablespoons
    sugar
  • 4 cups
    whipped cream (1 L)

Ganache

  • 1 cup
    heavy cream (225 mL)
  • 4 tablespoons
    sugar
  • 6 oz
    chocolate (170 g)
  • 1 tablespoon
    butter
  • ¼ cup
    powdered sugar, optional for topping (40 g)
    Calories 648
    Fat 42g
    Carbs 53g
    Fiber 3g
    Sugar 30g
    Protein 16g

Estimated values based on one serving size.

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Preparation

  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  2. In the same pot, warm the milk. Remove from heat.
  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  4. Gradually mix in butter and warm milk. Chill.
  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  6. Cool crepe. Repeat until all of the crepe batter is used.
  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  9. Spread over the crepe cake.
  10. Top with sifted powdered sugar (optional).
  11. Enjoy!
 

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