Dessert

Mille Crepe Cake with Fresh Fruit Recipe

Name: Mille Crepe Cake with Fresh Fruit Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 3 eggs; 375 ml milk; 150 g plain flour; 2 tablespoons sugar; A pinch of salt; 30 g unsalted butter, melted; 250 ml fresh cream; 20 g sugar; 1 punnet of strawberries; 2 kiwis; 1 banana

ByMariam Harutyunyan December 6, 2025December 6, 2025

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Introduction

Mille crepe is a delicate and elegant French dessert made of many thin layers of crepes stacked with whipped cream and fresh fruit. This recipe guides you through making paper-thin crepes, preparing whipped cream, layering with fresh fruit, and creating a stunning dessert perfect for any occasion.

A slice of layered crepe cake sits on a white plate with a brown floral pattern. The cake has about nine thin, light yellow crepe layers, each separated by creamy white filling that includes small bits of red and green fruit. On top, there is a small cluster of bright red currants with green leaves. A silver fork is placed behind the cake on the plate. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
375 ml milk

150 g plain flour
2 tbsp sugar

a pinch of salt
30 g unsalted butter (melted)

250 ml fresh cream
20 g sugar
1 punnet of strawberries

2 kiwis
1 banana

Instructions

Step 1: In a large bowl, whisk the eggs until well combined.

Step 2: Add the milk to the eggs and mix thoroughly.
Step 3: Sift the plain flour, 2 tablespoons of sugar, and a pinch of salt into the bowl.
Step 4: Pour in the melted butter and mix until the batter is smooth.

Step 5: Strain the batter through a fine sieve to remove lumps, then cover and refrigerate for at least one hour.
Step 6: Heat a frying pan or crepe skillet over low to medium heat. Pour about ⅓ cup (1 ladle) of batter, spreading it thinly and evenly into a paper-thin crepe.
Step 7: When bubbles appear on the surface, flip the crepe and cook briefly until the underside is golden brown.

Step 8: Repeat this process with the remaining batter, placing each crepe on parchment paper and covering to cool before stacking.
Step 9: Prepare the toppings by washing and slicing the strawberries, kiwis, and banana. Whip the fresh cream with 20 g of sugar until soft peaks form.
Step 10: Spread whipped cream over one crepe using an offset spatula, add pieces of fruit, then top with another crepe. Repeat to create a stack.

Step 11: Wrap the assembled cake with plastic wrap and refrigerate for at least one hour to set.
Step 12: Before serving, top the mille crepe with extra fresh fruit for decoration.

Tips & Variations

Use an offset spatula for smooth and even cream spreading between each crepe layer.

Resting the batter improves crepe texture and helps it spread easily in the pan.
Try different fruits like mango, blueberries, or peaches depending on the season.
For a richer cream layer, fold in a little mascarpone or cream cheese with the whipped cream.

Storage

Store the mille crepe covered in the refrigerator for up to 2 days. The crepes will soften as they absorb moisture from the cream. Reheat lightly if desired, but it is best served chilled. For longer storage, you can freeze without fruit layers and add fresh fruit after thawing.