By

Wendy Stoltz / Last Modified On November 18, 2024

This mille crepe cake is a tower of crepes filled with freshly whipped cream layered to form the tastiest French dessert. It has a light texture and is perfect for entertaining during spring or summer.

Are you looking for a more traditional cake recipe? Make this reader-favorite gluten-free lemon cake.

What Is Mille Crepe Cake?

A mille crepe cake is a dessert made of paper-thin crepes stacked layer by layer with whipped cream in between each one. Once sliced into you will reveal dozens of paper-thin layers.

The name "mille crepe" or “Gâteau de Crêpes” comes from French, where "mille" means "thousand" and "crepe" is, well, crepe! Though it doesn’t have quite a thousand layers, this cake gives the illusion of an endless, soft tower of crepes. It’s the kind of cake that looks fancy but is surprisingly fun (and easy!) to make.

Gluten-Free Mille Crepe Cake

Our family loves crepes. It has become a Sunday ritual, and everyone in the household knows it’s crepes for breakfast. One small member of the family (I couldn't possibly say who!) makes it a whole-day affair and eats it for breakfast, lunch, and dinner.

So, I don’t just make one batch but triple or more at times. You can imagine the challenge I have when making this mille crepe cake recipe. It feels like I am battling the little person running up and stealing bunches off the plate as soon as I turn my back. . . Even though I’ve been assured I will be getting a helping hand in making it. So, I make a double or triple batch.

Nevertheless, it does get done and this crepe cake is a refreshing and light dessert.

Why You’ll Love This Recipe

Light dessert. I like to serve this dessert when we have a heavier main meal. That way everyone has space for dessert.

Perfect for all occasions. We love serving this in the warmer months and it works so well for birthdays and Mother’s Day.

Elegant cake. This cake with all its layers makes a nice-looking cake. Especially if you are not into piping cakes. It has a rustic look and adding on a few berries makes it such a beautiful cake with a point of difference.

Main Ingredients In This Mille Crepe Cake

Here is a listing of all the ingredients so you know what to use.

Gluten-free all-purpose flour can be a blend of flour like rice or tapioca starch to give a soft, smooth texture. That ensures each crepe is tender, light, and folds without breaking. Choose a high-quality gluten-free flour blend so the crepes are not hard and break.

Whole Milk: Milk is for the creamy taste and aids in keeping the layers moist. And yes, milk is gluten-free.

Eggs are the key to the lightness of this recipe. They add protein and bind the crepe batter together.

Powdered Sugar: This adds a bit of sweetness to the crepes. Using powdered sugar helps to have a lump-free batter.

Vanilla Extract: Use high-quality, pure vanilla as this adds flavor to the crepes and filling.

Heavy Cream: This is the crucial ingredient that brings this cake all together.

Unsalted Butter helps the crepes so that they don't stick to the skillet.

Fresh Strawberries (or Topping of Choice): Strawberries are a classic topping, adding a pop of color and flavor. But feel free to add your topping of choice like chocolate ganache.

Equipment Needed for This Mille Crepe Cake

Here are a few useful kitchen tools for making the crepe cake.

• 10-Inch nonstick skillet or crepe pan: A nonstick skillet or crepe pan is useful for making even-layered and evenly-sized crepes.
• Ladle or measuring cup: A ladle or a ¼ cup measuring cup helps so that the crepes are uniform in shape and thickness.
• Offset or rubber spatula: You can use these to flip over the crepes.
• Mixing bowls: These are useful to use when making batter and filling.
• Whisk or hand mixer: A whisk is handy for blending the crepe batter until it’s smooth and lump-free. For the whipped cream, a hand mixer or stand mixer is always so much easier. Unless you're looking for an arm workout. . . That's when to reach for the whisk.
• Cooling Rack or baking sheet: A cooling rack or a baking sheet for stacking the crepes as you cook them. Try and spread them out as they do retain the heat if stacked.
• Cake stand or large plate: For assembling and serving, a cake stand or a large plate with a flat surface works well.

How To Make Mille Crepe Cake

Here's how to make this mille crepe cake. I’ve taken photos of each step so you can see the layering process. The one tip is to make sure you spread the filling evenly over the crepe.

Combine ingredients

Place the flour, sugar, and salt in a large bowl, and whisk to combine well. Add the eggs, vanilla, and butter, blending well after each addition.

Whisk the batter

Add the milk while whisking to combine in a slow and steady stream. Continue to whisk the mixture until the batter is smooth. The batter should be thin and easily pourable. Continue to whisk until it begins to thicken.

Chill the batter

Place the batter covered, in the refrigerator to sit for about 30 minutes until chilled. It should thicken a bit as it chills.

Cook crepes in a skillet

Heat a 10-inch nonstick skillet over medium-high heat.

Once the skillet is hot, hold the skillet just above the heat source and ladle ¾ cup of batter into the pan. As soon as the batter hits the pan, swirl the pan to spread the batter evenly and thinly into a circle.

Place the pan on the heat and allow to cook until the crepe is set about 1-2 minutes, and flip with a wide spatula. Allow the other side to cook for about 30 seconds or until set.

Transfer the crepe to a baking pan. Repeat with the rest of the batter, stacking the crepe on top of one other as they’re finished.

Make the filling

In a large bowl with a hand mixer place the chilled heavy cream. Beat the cream, sugar, vanilla, and salt until stiff, shiny peaks form. Whipping the cream slowly yields a more stable whipped cream.

Add whipped crème to crepes

Assemble your cake at least 30 minutes before you want to serve it. Place one crepe on a cake stand/plate and spread a thin layer of whipped cream on top.

Use a scoop of ice cream to portion out the cream evenly among the layers.

Repeat Layers

Top with another crepe and repeat the steps above until all layers are complete.

Chill

Chill for at least 30 minutes or up to a day before slicing. Remove from the refrigerator, slice, add fresh strawberry or your favorite topping, and serve chilled.

If you are after a protein fix for breakfast these grain-free protein crepes are good too.

Making Mille Crepe Cake In Eight Steps

I’ve visually laid out the main steps to making this mille crepe cake. My main tip for you is to use a ¼ cup measuring cup so you get consistent thickness for the crepes. I much prefer it to a ladle. (I am left-handed, so ladles generally are not my friend).

Tips For Making Best Mille Crepe Cake

I love adding some tips once I have perfected a recipe. So, take a quick read. I promise it is worth your time.

• Rest the batter. After mixing, let the crepe batter rest in the fridge for at least 30 minutes (or up to 2 hours).
• Keep the Crepes Thin and Even. Aim for about ¼ cup of batter per crepe so they are all uniform
• Cool Crepes Before Stacking. Let each crepe cool slightly before stacking to prevent them from sticking or becoming soggy.
• Chill before slicing. After assembling, chill the mille crepe cake for at least 30 minutes.
• Add toppings when serving. Add the toppings of your choice once ready to serve so they look fresh.

Frequently Asked Questions

I have got crepes pat down in terms of technique. If you have any questions about this recipe or other recipes on our site? Leave a comment and we will get back to you.

What is mille crepe cake made of?

A mille crepe cake is layers of thin crepes stacked with creamy filling in between each crepe.

How are you supposed to eat crepe cake?

You eat it like a regular cake. A sharp, thin knife works well for slicing the crepe cake. Cut slowly in a gentle sawing motion for smooth, even slices without squashing the layers. 

How To Store This Mille Crepe Cake?

Store the cake in an airtight container or plastic wrap as it tends to dry out. It can be stored in the fridge for 2 days, but I prefer serving it on the day I make it.

Can I freeze this crepe cake?

You can freeze it for up to 1 month.

What Substitutions / Replacements Can I Make in This Mille Crepe Cake?

Dairy-Free - We use almond milk and dairy-free butter to make these gluten-free crepes dairy-free.

Milk – You can replace this milk with water, but I must mention it does affect the taste and texture.

With delicate crepes, whipped cream, and endless topping choices, this cake brings elegance and fun to any occasion. I hope you enjoy it and explore more cake recipes.

Continue to Content

Yield: 8 servings

Mille Crepe Cake

Print

This mille crepe cake is layers of crepes filled with freshly whipped cream layered to form the tastiest French-inspired dessert.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Crepes Base

• 2 cups gluten free all-purpose flour
• 2 tbsp powdered sugar
• ½ tsp kosher salt
• 2½ cups whole milk
• 3 large eggs
• ½ tsp vanilla extract
• ¼ cup unsalted butter, melted and cooled slightly

Cream

• 1 ⅔ cups cold heavy cream
• 2 tbsp powdered sugar
• 1 tbsp pure vanilla extract
• A pinch of kosher salt
• Fresh strawberries for topping

Instructions

1. Place the flour, sugar, and salt in a large bowl, and whisk to combine well. Add the eggs, vanilla, and butter, blending well after each addition.
2. Add the milk while whisking to combine in a slow and steady stream. Continue to whisk the mixture until the batter is smooth. The batter should be thin and easily pourable. Continue to whisk until it begins to thicken.
3. Place the batter covered, in the refrigerator to sit for about 30 minutes until chilled. It should thicken a bit as it chills.
4. Heat a 10-inch nonstick skillet over medium-high heat. Once the skillet is hot, hold the skillet just above the heat source and ladle ¾ cup of batter into the pan. As soon as the batter hits the pan, swirl the pan to spread the batter evenly and thinly into a circle.
5. Place the pan on the heat and allow to cook until the crepe is set about 1-2 minutes, and flip with a wide spatula. Allow the other side to cook for about 30 seconds or until set.
6. Transfer the crepe to a baking pan. Repeat with the rest of the batter, stacking the crepe on top of one other as they’re finished.
7. In a large bowl with a hand mixer place the chilled heavy cream. Beat the cream, sugar, vanilla, and salt until stiff, shiny peaks form. Whipping the cream slowly yields a more stable whipped cream.
8. Assemble your cake at least 30 minutes before you want to serve it. Place one crepe on a cake stand/plate and spread a thin layer of whipped cream on top. Use a scoop of ice cream to portion out the cream evenly among the layers.
9. Top with another crepe and repeat.
10. Chill for at least 30 minutes or up to a day before slicing. Remove from the refrigerator, slice, add fresh strawberry or your favorite topping, and serve chilled.

Notes

• Rest the batter. After mixing, let the crepe batter rest in the fridge for at least 30 minutes (or up to 2 hours).
• Keep the Crepes Thin and Even. Aim for about ¼ cup of batter per crepe so they are all uniform
• Cool Crepes Before Stacking. Let each crepe cool slightly before stacking to prevent them from sticking or becoming soggy.
• Chill before slicing. After assembling, chill the mille crepe cake for at least 30 minutes.
• Add toppings when serving. Add the toppings of your choice once ready to serve so they look fresh.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  NutriChef Non-Stick Baking Pans
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  Wood Cake Stand with Lid
• 
  ChefAide Silicone Spatula Set
• 
  Nonstick Crepe Pan

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 149mgSodium: 162mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 6g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this gluten-free mille crepe cake recipe? Please stop back by and let me know what you thought.