How To Make Vanilla Dream Mille Crêpe Cake Recipe

Name: How To Make Vanilla Dream Mille Crêpe Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole milk; 1 cup water; 2 cups all-purpose flour; 6 tablespoons salted butter, melted; 6 tablespoons sugar; 2 teaspoons pure vanilla extract; 1 teaspoon lemon zest; 4 tablespoons orange liqueur; 3 cups whipping cream, chilled; 1 1/4 cups powdered sugar; 6 ounces mascarpone cheese; 1 tablespoon vanilla bean paste; 3/4 lb raspberries; 3 tablespoons sugar; 2 teaspoons fresh lemon juice; 1/2 teaspoon pure vanilla extract

Servings: persons

1 1/2 cups whole milk
1 cup water
2 cups all-purpose flour
6 tablespoons salted butter, melted
6 tablespoons sugar
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
4 tablespoons orange liqueur
3 cups whipping cream, chilled
1 1/4 cups powdered sugar
6 ounces mascarpone cheese
1 tablespoon vanilla bean paste
3/4 lb raspberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract

1
To Prepare the Crepes:
2
In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
3
Heat a 10-inch crepe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crepe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
4
To Prepare the Vanilla Mascarpone Cream Fillings:
5
In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
6
To Assemble the Cake:
7
Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crepes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.
8
To Prepare the Raspberry Sauce:
9
In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
10
To Garnish the Cake:
11
Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!

1515

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1 cup water, 2 cups all-purpose flour, 6 tablespoons salted butter, melted, and more.

Yes, How To Make Vanilla Dream Mille Crêpe Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

How To Make Vanilla Dream Mille Crêpe Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions