50 Layers

I’ve been wanting to make a crêpe cake for some time now. I always pin recipes on Pinterest but never follow through. That said, there is a shop in NYC called Lady M Cake Boutique that I wanted to visit when we were there recently. We never made it.

So, last night I decided to make a 50-layer lemon custard crêpe cake, inspired by Lady M’s signature Mille Crêpe Cake. I used a recipe I found on Pinterest. You can find it here: The Restaurant Fairy’s Kitchen™. (I added fresh lemon juice to the custard filling.)

The recipe wasn’t sweet enough for me, so I dusted the cake with powdered sugar. Then I decided to make a lemon cream cheese glaze (fresh-squeezed lemon juice, cream cheese, and powdered sugar) to drizzle over the slices and served it with fresh strawberries.


And when the cake is made of crepes, it’s technically breakfast. 💋
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Recipe from The Restaurant Fairy’s Kitchen™:

Mille Crêpes Cake

(Makes about 1 eight-inch cake)


For the crêpe batter:

6 tablespoons butter

3 cups milk

6 eggs

1 ½ cups flour

7 tablespoons sugar

A pinch salt

For the vanilla pastry cream:

2 cups milk

1 vanilla bean, halved and scraped

6 egg yolks

½ cup sugar

1/3 cup cornstarch, sifted

3 ½ tablespoons butter

For the assembly:

Vegetable oil

2 cups heavy cream

2 tablespoon sugar or more


The day before, make the crepe batter and the pastry cream.


• In a small pan, cook the butter until brown like hazelnuts.

• Set aside.

• In another small pan, heat the milk until steaming; allow to cool for 10 minutes.

• In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.

• Slowly add the hot milk and browned butter.

• Pour into a container with a spout, cover and refrigerate overnight.

Pastry cream:

• Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.

• Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

• In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.

• Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.

• Press the pastry cream through a fine-meshed sieve into the small bowl.

• Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.

• Stir in the butter.

• When completely cool, cover and refrigerate.

Assemble the cake the next day:

• Bring the batter to room temperature.

• Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.

• Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.

• Cook on the other side for no longer than 5 seconds.

• Flip the crepe onto a baking sheet lined with parchment.

• Repeat until you have 20 perfect crepes.

• Pass the pastry cream through a sieve once more.

• Whip the heavy cream with the tablespoon sugar and the Kirsch.

• It won’t hold peaks.

• Fold it into the pastry cream.

• Lay 1 crepe on a cake plate.

• Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).

• Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.

• Chill for at least 2 hours.

• Set out for 30 minutes before serving.

• If you have a blowtorch for crème brûlée sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar.

• Slice like a cake.

*I added Lemon to the custard filling

Recipe from The Restaurant Fairy’s Kitchen

Other text and all images © jennifer crouch

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