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Mille Crepe Cake with Raspberry Cream Filling Recipe

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4 from 27 reviews

This elegant Mille Crepe Cake features delicate layers of thin crepes stacked with a luscious raspberry cream filling. The cream is a light blend of whipped cream, cream cheese, and white chocolate mixed with fresh raspberries and lemon zest, creating a refreshing and airy dessert perfect for special occasions or an impressive treat.

Ingredients

Crepes

  • 3 large eggs
  • 1¾ cups milk
  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt

Raspberry Cream Filling

  • 2 cups heavy whipping cream
  • 4 ounces cream cheese
  • 6 ounces white chocolate, melted and cooled
  • ½ cup powdered sugar
  • 2 cups fresh raspberries, lightly mashed
  • 1 tablespoon lemon zest
  • ⅛ teaspoon kosher salt

For Decoration

  • Stabilized whipped cream
  • Fresh raspberries
  • Fresh mint leaves

Instructions

  1. Make the Crepes: In a high-speed blender, combine eggs, milk, melted butter, all-purpose flour, vanilla extract, granulated sugar, and kosher salt. Blend on medium speed for about 2 minutes until you have a smooth, lump-free batter.
  2. Cook the Crepes: Heat a 9-inch nonstick frying pan over medium heat until hot. Remove from heat, pour about ¼ cup of batter into the pan, and immediately tilt and swirl to evenly coat the bottom in a thin layer. Return the pan to heat and cook for about 45 seconds until edges lift and lightly brown. Flip and cook for another 20–30 seconds. Transfer to a cooling rack or plate, stacking as you go to keep crepes soft. Repeat until all 16 crepes are made.
  3. Prepare the Cream Filling: Whip the heavy cream in a stand mixer on high speed for 3-4 minutes until stiff peaks form. Set aside. In the mixer bowl, beat cream cheese and powdered sugar until smooth. While mixing on low, drizzle in cooled melted white chocolate, then increase to high speed and beat 2–3 minutes until light and fluffy.
  4. Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture until combined. Then fold in the lightly mashed raspberries, lemon zest, and a pinch of salt, carefully so the mixture stays airy.
  5. Assemble the Cake: Place one crepe on a serving plate or cake stand. Spread a thin, even layer of raspberry cream filling over it. Repeat layering crepes and cream until all are used, finishing with a thin layer of cream on top.
  6. Chill and Decorate: Refrigerate the assembled cake for at least 2 hours or overnight to allow it to set properly. Before serving, top the cake with stabilized whipped cream, fresh raspberries, and fresh mint leaves.
  7. Serve: Slice the Mille Crepe Cake carefully and serve chilled for the best texture and flavor experience.

Notes

  • Make sure the white chocolate is fully cooled before adding it to the cream cheese to avoid melting the mixture.
  • Stack crepes as they cool to keep them soft and pliable for layering.
  • Lightly mashing the raspberries helps release their flavor and integrate smoothly into the cream filling.
  • The cake is best prepared a day ahead to allow flavors to meld and the cake to set well.
  • Use stabilized whipped cream on top to maintain decoration stability if the cake will be stored for a while before serving.

Find it online: https://justsosavory.com/mille-crepe-cake-with-raspberry-cream-filling-recipe/