Last weekend I decided to stop by Millie Creperie to try out their crepe cakes because I’ve heard some great things about them. Although the cake was nothing short of yumminess (soft layers with a light, fluffy filling), I was a bit taken aback by the price— $7-8/slice. If you follow me on Instagram, you might have already seen me give the crepe cake a shot over the weekend.
I gotta admit I now understand why crepe cakes are so darn expensive. The recipe itself is not too hard to follow, but let me warn you— it is very time consuming. If you’ve got some time on your hands though, it’s a fun little weekend project to do.
Making the crepe layers can easily take you anywhere between 20-30 minutes, so be prepared for that! I passed the time by cranking up some upbeat music and dancing around while patiently waiting for these babies to cook. 🙂
Fun fact: I currently do not own a proper mixing bowl (I’ve been using my rice cooker pot) or electric mixer. I’m pretty sure the only reason I haven’t gained 1000 pounds from all these baked goods is the fact that I hand mix everything!
Assembling the cake was my favourite part! It was so much fun seeing my cake come to life layer by layer. (Plus, I got to lick the cream off my fingers in between each layer.)
Final step: a sprinkle of fairy dust (or powdered sugar, to be exact)!
Mmmm…. look at those layers!
Vanilla Crepe Cake Recipe
Recipe adapted from Ricardo Cuisine
- 1 1/2 cups all purpose flour
- 3 tbsp powdered sugar
- 1/2 tspn baking powder
- 1/4 tspn salt
- 2 1/3 cup milk
- 3 eggs
- 1/2 tspn vanilla extract
- 1 cup mascarpone cheese
- 2 cups whipping cream
- 4 tbsp powdered sugar
Sift flour, powdered sugar, baking powder, and salt into a bowl.
Add in eggs, vanilla extract, and 1 cup milk into the flour mixture and combine until smooth. Gradually mix in the rest of the milk.
Heat up a 6-inch pan coated with butter on medium heat. Add 1/4 cup of batter and swirl the pan so the batter thinly coats the pan. Repeat until you finish the batter or reach 20 crepes while recoating the pan with butter every 2-3 crepes.
Tip: You gotta act fast! Hold the pan away from the stove when pouring in batter so it doesn't solidify as quickly.
Leave crepes on the side the cool.
Mix the powdered sugar with mascarpone cheese.
Add whipping cream and whisk until the cream forms stiff peaks.
On a baking sheet, put one piece of crepe followed by a layer of cream filling. Repeat until you finish all the crepes or until you reach your desired height.
Refrigerate the cake for two hours until firm.
Finish it off with a dusting of powdered sugar!