Mille (which means ‘a thousand’ in French) crêpe cakes are gaining popularity in cafes all over town. It comes as no surprise since this insta-worthy dessert not only looks pretty, it also tastes heavenly. With thin layers of crêpe interlaced with equally thin layers of cream, this cake is surprisingly light compared to other cakes.
We decided to make our own Tiramisu-inspired version with coffee crêpes and mascarpone cream so you get all the flavours of a traditional tiramisu in a mille crêpe cake. You can use a crêpe pan or a non-stick pan to make the crêpes, and if you want to make this child-friendly, you can use decaf instant coffee and leave out the Kahlua.
(Makes a 8″ cake)
4 large eggs
1 tbsp instant coffee
¼ tsp salt
60g melted butter
500g mascarpone cheese
250g whipping cream
½ cup icing sugar, sifted
1 tbsp Kahlua (optional)
Cocoa powder for dusting
- To make crêpe batter, combine eggs, milk, instant coffee, flour, sugar and salt in a blender. Blend until all the ingredients are combined. With the blender on low speed, slowly add in melted butter. Chill crêpe batter in the fridge overnight.
- To cook crêpes, brush some melted butter on a 22 cm non-stick pan base over low heat.
- Ladle about 3 tbsps of batter onto the hot pan and swirl pan quickly so that batter covers the whole base of the pan.
- Cook for 1-2 minutes until the crêpe is no longer wet. Then flip the crêpe and cook the other side for another 1 minute. Set aside cooked crêpe to cool.
- Repeat steps 3 and 4 until all the crêpe batter is used up.
- To make filling, mix mascarpone cheese, icing sugar and Kahlua together. Whip cream until soft peaks and fold into cheese mixture.
- To assemble cake, start with a piece of crêpe as the base, then spread some of the filling over it. Continue alternate layering of crêpe and mascarpone until all the crêpes are used up.
- Dust cocoa powder over the top of the layered crêpe cake and chill for 1-2 hours or until the cake is set before serving.