Name: Fruit Mille Crepe Cake
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 2.5 cups Whole milk; 4 Large eggs; 4 tbsp Unsalted butter, melted; 3 tbsp Granulated sugar; 1 tsp Vanilla extract; 3 cups Heavy whipping cream; 0.5 cup Powdered sugar; 1 cup Strawberries, thinly sliced; 2 whole Kiwi, thinly sliced; 1 whole Mango, thinly sliced

Baking

Fruit Mille Crepe Cake

Experience a symphony of textures with this elegant Fruit Mille Crepe Cake, featuring paper-thin crepes layered with airy chantilly cream and a rainbow of fresh, juicy fruits. This show-stopping dessert is surprisingly light and perfect for celebrations where you want a visually stunning centerpiece.

Prep

60m

Cook

45m

Serves

Calories

385kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour
2.5 cups 600 ml	Whole milk
4 4 pcs	Large eggs
4 tbsp 56 g	Unsalted butter, melted
3 tbsp 40 g	Granulated sugar
1 tsp 5 ml	Vanilla extract
3 cups 720 ml	Heavy whipping cream
0.5 cup 60 g	Powdered sugar
1 cup 150 g	Strawberries, thinly sliced
2 whole 2 pcs	Kiwi, thinly sliced
1 whole 1 pc	Mango, thinly sliced

2 Method

Step 1. In a large bowl, whisk together the flour and sugar. Gradually whisk in the eggs, milk, melted butter, and vanilla until the batter is smooth. Strain through a fine-mesh sieve and refrigerate for 30 minutes.

Step 2. Lightly grease an 8-inch non-stick skillet over medium-low heat. Pour about 3 tablespoons of batter, swirling to cover the bottom. Cook for 1 minute until the edges are golden, then flip and cook for 30 seconds. Repeat until all batter is used, letting crepes cool completely.

Step 3. In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form.

Step 4. Place one crepe on a serving plate. Spread a thin, even layer of whipped cream. Every 4-5 layers, add a layer of thinly sliced fruit along with the cream.

Step 5. Repeat the stacking process until all crepes are used, finishing with a plain crepe on top or a decorative fruit arrangement.

Step 6. Refrigerate the cake for at least 4 hours (or overnight) to allow the layers to set and become easy to slice.

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Ensure your fruit slices are as thin as possible to keep the cake stable.
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Let the crepe batter rest to allow the gluten to relax, resulting in more tender crepes.
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Use a spatula to even out the cream layers to prevent the cake from leaning.
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Pat the fruit slices dry with a paper towel to prevent excess moisture from making the cream runny.