Mille Crêpe recipe - ingredients, nutrition and when to eat it
This cake is made by layering thinly cooked crêpes spread with smooth whipped cream.
This cake is made by layering thinly cooked crêpes spread with smooth whipped cream. Sweet and moist, it’s perfect for a day when you want to enjoy something slowly with coffee or need a small dessert.
Snacks & desserts · 45 minutes to cook
Nutrition (per 355g serving): 871.1 kcal · protein 16.9g · carbohydrate 78.3g · fat 54.6g · sodium 144.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Strain the batter so the thin crêpes cook up smooth.
Tips: If the pan is too hot, the batter will cook before it has time to spread evenly, so keep the heat low.
Tips: Let the crêpes and whipped cream cool completely before layering so the cream doesn’t melt.
Tips: Keep the whipped cream cold and avoid overwhipping it so it spreads smoothly.
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Ingredients (1 serving)
- All-purpose flour — 45 g
- Egg — 1 pc
- Milk — 120 ml
- Sugar — 25 g
- Butter — 10 g
- Heavy cream — 100 ml
- Vanilla extract — 1 tsp