Print

Mille Crepe Cake with Raspberry Cream Filling

Mille Crepe Cake with Raspberry Cream Filling
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delectable Mille Crepe Cake layered with a luscious raspberry cream filling, perfect for any occasion.

Ingredients

Scale
  • 3 large eggs
  • 1¾ cups milk
  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 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
  • Stabilized Whipped Cream
  • Fresh raspberries
  • Fresh Mint

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Ensure the crepes are thin for best results.
  • For a richer flavor, use high-quality white chocolate.
  • Can be made a day in advance for convenience.

Nutrition

Find it online: https://www.spiritsdrink.com/mille-crepe-cake-raspberry-cream-filling/