Description
This Mille Crepe recipe features delicate, paper-thin crepes layered with lightly sweetened whipped cream and fresh fruits including strawberries, kiwi, and banana. The classic French dessert is assembled by stacking the crepes with cream and fruit slices, then chilled to perfection for a visually stunning and delicious treat.
Ingredients
Scale
Crepe Batter
- 3 eggs
- 375 ml milk
- 150 g plain flour
- 2 tablespoons sugar
- A pinch of salt
- 30 g unsalted butter, melted
Filling
- 250 ml fresh cream
- 20 g sugar
Fruit Toppings
- 1 punnet of strawberries
- 2 kiwis
- 1 banana
Instructions
- Whisk eggs: In a large bowl, whisk together the 3 eggs until smooth and lightly frothy.
- Add milk: Pour the 375 ml of milk into the whisked eggs and combine thoroughly.
- Sift dry ingredients: Sift 150 g plain flour, 2 tablespoons sugar, and a pinch of salt into the egg and milk mixture to avoid lumps and ensure a smooth batter.
- Add melted butter: Pour in 30 g melted unsalted butter and mix everything together until the batter is smooth.
- Strain and rest: Strain the batter through a fine sieve to remove any remaining lumps, then refrigerate for at least one hour to allow the batter to rest and improve crepe texture.
- Cook crepes: Heat a frying pan or crepe skillet over low to medium heat. Pour one ladle (approximately ⅓ cup) of batter and immediately swirl the pan to spread the batter thinly and evenly into a paper-thin crepe.
- Flip crepes: When bubbles form on the surface, gently flip the crepe and cook for a brief moment until the second side is golden brown. Remove from the pan.
- Repeat: Continue cooking the remaining batter, stacking the cooked crepes on parchment paper, covering them to prevent drying, and allowing them to cool.
- Prepare filling and fruit: Whip 250 ml fresh cream with 20 g sugar until soft peaks form. Slice strawberries, kiwis, and banana into bite-sized pieces.
- Assemble the mille crepe: Using an offset spatula, spread a thin layer of whipped cream over one crepe, then scatter pieces of fruit on top. Place the next crepe over the filling and repeat the process until all crepes are stacked.
- Chill the assembled cake: Wrap the layered crepe cake tightly with plastic wrap and refrigerate for at least one hour to set.
- Serve: Before serving, top the mille crepe with additional fresh fruit slices for an elegant finishing touch.
Notes
- Resting the batter is essential for tender crepes.
- Use a non-stick or well-seasoned crepe pan for best results.
- The crepes should be thin enough to be almost translucent for authentic texture.
- Adjust the sweetness of whipped cream and fruit to taste.
- Store the assembled cake in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Keywords: Mille crepe, crepe cake, layered crepe dessert, French dessert, whipped cream crepe cake, fresh fruit dessert
