mille crêpes (recipe)

Crêpes are always delicious – whether presented simply with lemon zest and a dust of icing sugar, or more playful with ice cream, fruits & syrup drizzled on top. It never really crossed my mind to make crêpes at home, but I’ve made it twice already and I can tell you that I’m starting to get addicted :D

Since each recipe makes around 20 crêpes, both times I made mille crêpes, also known as mille crêpes cake. Mille is thousand in French, together meaning a thousand layers of crêpes. Although most popular in Asia, there are a few places in Toronto that sell them too.

The first time I added some matcha to the crêpe batter, and filled the layers with chantilly cream & strawberries. The second time I put a splash of rum into the batter, and used praline mousseline cream (pastry cream with butter) to fill each layer. It’s best to leave the mille crêpes overnight in the fridge so that slicing would be made easier.


makes 17-22 crêpes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

:: recipe adapted from here

2 thoughts on “mille crêpes (recipe)

    • It may be difficult as ice cream melts very quickly, and you’ll have many layers to fill. It also needs to be the right texture because if the ice cream is too hard, it’ll be difficult to spread.

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