Neopolitan Mille Crepe Cake

27 layers of chocolate, raspberry, and cream
Print Recipe
Prep Time 3 hrs
Cook Time 1 hr
Resting Time 1 d
Course Dessert
Cuisine French
Servings 20

Ingredients
  

Crepes

  • 3 Cups all-purpose flour
  • 5 tbsp sugar
  • 1/2 tsp salt
  • 12 eggs
  • 4½ cups milk
  • 1 tbsp Vanilla extract
  • 9 tbsp unsalted butter
  • 1/4 cup cocoa powder
  • 1/4 cup freeze dried raspberries crushed to a fine powder
  • 3 tbsp Raspberry Jam

Cream Filling

  • 5 Cups Heavy Whipping Cream
  • 3 tbsp powdered sugar
  • 1 tbsp Vanilla extract

1 recipe Creme Pattisiere. I used the Spruce Eats recipe linked here.

    Additional Whipped Cream and berries for frosting (Optional)

      Instructions
       

      Crepes

      • Mix dry ingredients except cocoa powder and raspberry powder in a large bowl
      • Whisk in the milk, egg, and vanilla
      • Whisk in the melted butter
      • Divide batter in two. To one half add the cocoa powder and mix well. To the other half add raspberry powder and raspberry jam and whisk well. You can also add a bit of pink food dye if you like, but the raspberry powder colors it quite nicely.
      • Sift the batters through a strainer to get rid of any clumps and then refrigerate for at least 20 minutes up to overnight.
      • Heat a large nonstick pan (10 to 12 inches) and pour in 1/3 cup of batter. Spread by swirling the pan. If the batter is too thick add a bit more milk until it has a liquidy consistency and spreads easily. Cook for 1 minute until lightly colored and then flip with your hands. The first crepe or two never come out quite right. Continue until you've used up all of both batters. Set the crepes aside on a cooling rack while you cook them and stack them once they've cooled down a bit.
      • Next stack all the crepes and place a large bowl (almost as big as the crepes) upside down on top of the stack. Use a knife to trim the edges off the crepes so they are all a uniform size.

      Make the cream

      • First make the creme pat following the recipe from the spruce eats. It needs time to chill, so plan accordingly.
      • Next make the whipped cream by adding the cream, powdered sugar, and vanilla to a stand mixer fitted with a whisk attachment. Beat on high until the cream is thick and sticks inside of the whisk, but is not overbeaten and grainy.
      • Fold the creme pat into the whipped cream with a spatula gently without removing too much air.

      Assembling the cake

      • On a turn table, place a cake round and then put down your first crepe. Take two tablespoons of cream roughly and spread with an offset spatula in a very thing layer over the crepe. Next place a crepe of the second flavor on top and continue until you run out of crepes. To keep the cake even, spread the cream slightly thicker at the edges than at the center.
      • If you like, you can finish by frosting the whole thing in whipped cream and berries, or leave it as it is so that the layers show through!
      • Let rest overnight so that the cream can set. This will help it slice more nicely!
      Keyword birthday, Cake, Chocolate, Crepe, Mille, Neopolitan, Raspberry