Mille Crepe Recipe

This vanilla crepe cake recipe is made with whipped cream, cream cheese filler and crepes. If you are looking to make a different cake for someone, this is impressive and although takes some time is not hard to do.


2 cups all purpose flour
1/2 teaspoon baking powder
4 eggs
2 cups milk
1 Tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
2 drops vanilla
1/4 cup butter, melted

Whipped Cream and Cream Cheese Filler
1 (8 ounce) package cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream



In a bowl, sift together the flour and baking powder.

Melt the butter and put aside.

In a large mixing bowl, mix the eggs with half of the milk, the sugar and salt and mix well.

Add in the flour mixture and a mix well until combined.

Add the vanilla and the rest of the milk, and combine.

Add the melted butter and mix again until you have a well combined batter.

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for no less than 30 minutes and up to 2 hours.

*Note you can prepare the filling while the crepe batter is resting as you will want to refrigerate it for an hour before using it.(see instructions below)

One the batter has rested, remove from the refrigerator.

Heat a nonstick pan and slightly oil the surface. wipe any excess oil.

Pour in a ladle full of your crepe batter and spread evenly as thin as possible.

Cook for one minute then flip the crepe upside down and wait for 30 seconds.

Remove your crepe from the pan to a plate and cover with a piece of parchment.

Repeat until you finish all the batter, putting a sheet of parchment paper between each crepe.

You should get around 20 crepes.

Leave the crepes to cool down.

Whipped Cream and Cream Cheese Filler

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer.

Fit the mixer with the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Set into the refrigerator to keep cool.


Lay one crepe on a flat plate.

Spread the filling evenly on the surface,and be sure it is not too thick.

Cover the filling with another crepe and repeat until you have used all the crepe.

Place your cake in the refrigerator for 3-5 hours to let it set and serve it cool.

The thing you try to achieve in a good mille crepe is to have the crepes thinner than the cream layers.

Serve with a berry sauce.