Mille Crepe Cake with Raspberry Cream Filling
This elegant raspberry crepe cake is made with delicate, vanilla crepes layered and a light, airy raspberry cream. The lightly tangy and sweet flavor makes it perfect for summer and the impressive presentation yet simple process make it ideal for gatherings of any type.
Servings: 10 slices
Calories: 486kcal
Ingredients
Crepe:
- 3 large eggs
- 1¾ cups milk
- 4 tablespoons salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1/4 teaspoon kosher salt
Raspberry Cream Filling:
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 6 ounces white chocolate melted and cooled
- ½ cup powdered sugar
- 2 cups fresh raspberries lightly mashed
- 1 tablespoon lemon zest
- ⅛ teaspoon kosher salt
Topping Options:
- Stabilized Whipped Cream
- Fresh raspberries
- Fresh Mint
Instructions
Make the Crepes
- Combine the eggs, milk, melted butter, flour, vanilla extract, sugar, and salt in a high-speed blender. Blend on medium speed for about 2 minutes until the batter is completely smooth and lump-free.
- Heat a 9-inch nonstick frying pan over medium heat until fully hot. Lift the pan off the heat and pour in about ¼ cup of batter, then immediately tilt and swirl the pan so the batter evenly coats the bottom in a thin layer. Return the pan to the heat and cook for about 45 seconds, until the edges begin to lift and lightly brown. Flip the crepe and cook for another 20–30 seconds. Transfer to a cooling rack or plate and continue the process with the remaining batter, stacking the crepes as they cool to keep them soft. Repeat for the remaining 15 crepes.
Make the Cream Filling
- Whip the heavy cream in a stand mixer on high speed for about 3–4 minutes until stiff peaks form, then transfer it to a separate bowl and set aside. In the same mixing bowl, beat together the cream cheese and powdered sugar. While mixing on low speed, drizzle in the cooled white chocolate, then beat on high speed for 2–3 minutes, until light, smooth, and fluffy. Gently fold the whipped cream into the cream cheese mixture until combined, then fold in the mashed raspberries, lemon zest, and salt, being careful not to over-mix so the filling stays airy.
Assemble
- Place one crepe on a serving plate or cake stand and spread a thin, even layer of raspberry cream over it. Continue layering crepes and cream until all are used, finishing with a thin layer of raspberry cream on top.
- Refrigerate the assembled cake for at least 2 hours or overnight to allow it to set. Top with stabilized whipped cream, fresh raspberries, and fresh mint. Slice and serve chilled.
Notes
Alternate Flavors to try:
Chocolate Hazelnut:
- Add ¼ cup of cocoa powder to the batter
- Filling:
- 2 cups heavy whipping cream
- 1 cup chocolate hazelnut spread
- ⅛ teaspoon salt
- Add 1 tablespoon of cinnamon to the batter
- Filling:
- 2 cups heavy whipping cream
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
Nutrition
Calories: 486kcal | Carbohydrates: 43g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 228mg | Potassium: 264mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1056IU | Vitamin C: 7mg | Calcium: 153mg | Iron: 1mg