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Strawberry Mille Crêpe Cake

Strawberry mille crêpe cake with ultra-thin crepes layered with silky pastry cream and fresh strawberries. The delicate stack is refrigerated until the layers set into clean, sliceable wedges.
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Prep Time 45 minutes
Cook Time 20 minutes
Resting and chilling time 3 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.5 cup water
  • 0.25 tsp salt
  • 2 tbsp butter, melted
Pastry Cream
  • 1 cup whole milk
  • 5 egg yolks
  • 0.25 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla extract
Filling
  • 2 lb fresh strawberries, sliced
  • 0.25 cup granulated sugar
  • 1 whipped cream for serving

Equipment

  • 1 non-stick pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make crepe batter
  1. Blend all-purpose flour, large eggs, whole milk, water, salt, and melted butter until smooth, with no visible lumps. Scrape down the blender as needed so the batter looks uniform and glossy.
  2. Let the batter rest for 30 minutes at room temperature. Cover it so it doesn’t skin, and it should thicken slightly for easier, ultra-thin crepes.
Make pastry cream
  1. Heat whole milk in a Dutch oven over medium heat until steaming and just beginning to bubble around the edges, about 3–5 minutes. Keep it hot but not boiling.
  2. Whisk egg yolks, granulated sugar, and cornstarch in a bowl until smooth and pale. Drizzle in vanilla extract and mix to combine.
  3. Temper the yolks by slowly whisking in the hot milk a little at a time, then pour the mixture back into the Dutch oven. Whisk continuously so it thickens evenly and doesn’t scramble.
  4. Cook over low heat, stirring constantly, until thickened like pudding, 6–8 minutes. Visual cue: you should see lines from the whisk that hold their shape.
  5. Cool the pastry cream by pressing plastic wrap directly on the surface. Refrigerate until needed, keeping the wrap in contact to prevent a skin.
Cook crepes
  1. Heat a non-stick pan over medium heat and lightly grease if needed. Ladle batter in small amounts to create very thin circles, about 10–12 cm wide.
  2. Cook each crepe until set, then flip once and cook briefly on the second side. Visual cue: edges look dry and lightly golden, typically 30–45 seconds per side for 20–25 crepes total.
Assemble and chill
  1. Slice fresh strawberries and toss with granulated sugar. Let them sit while you assemble so they release some juice for the layers.
  2. Layer crepes with pastry cream and strawberries in a cake pan, starting and ending with a crepe. Spread evenly for thin layers and press gently to level the stack.
  3. Refrigerate the assembled cake for 3 hours to set the layers. Visual cue: the stack should feel firm when you gently tap the top.
Serve
  1. Slice the Strawberry Mille Crêpe Cake with a sharp knife. Serve each piece with whipped cream for a soft, creamy finish.

Notes

Pro tip: press plastic wrap directly onto the pastry cream surface to prevent a skin, and keep the crepes consistent in thickness for clean slices. Store covered in the refrigerator for up to 3 days; the cake is best within 24–48 hours. Freezing is not recommended because the crepes and strawberries will lose texture. For a lighter option, use reduced-fat milk in the pastry cream (texture may be slightly less rich).