Mille Crêpe Cake

Step 1

Pour 1 cup flour into a medium mixing bowl and make a small well in the center with your finger, like a thumbprint.

Step 2

Crack 4 eggs into the well, then pour in 0.75 cup milk. Whisk the mixture in the bowl, starting in the center and pulling flour in gradually, until no lumps remain—about 60 seconds.

Step 3

Pour the remaining 0.75 cup milk into the batter and whisk until smooth and pourable, about 45 seconds.

Step 4

Pour 3 tablespoons melted butter into the batter and whisk until the butter is completely mixed in and the batter looks uniform, about 30 seconds.

Step 5

Heat an 8-inch nonstick skillet over medium-high heat for 2 minutes until it feels hot when you hold your hand 2 inches above the surface for 3 seconds.

Step 6

Lightly coat the hot skillet with a few drops of neutral oil by wiping it with an oil-dipped paper towel.

Step 7

Pour 3 tablespoons of batter into the center of the skillet, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even disk that covers most of the bottom.

Step 8

Cook the crêpe without stirring until the top looks dry and the bottom is pale yellow (barely set), about 20 seconds.

Step 9

Slide a thin silicone spatula under the crêpe, lift it up, flip it over in one quick motion, and cook the other side until it just touches the pan, about 8 seconds.

Step 10

Slide the finished crêpe onto a clean plate and repeat steps 6–9 with the remaining batter until you have 20 very thin crêpes, placing each new one flat on top of the last on the plate.

Step 11

Pour 2 cups of cold heavy cream into a medium mixing bowl. Add 0.25 cup granulated sugar and 1 teaspoon vanilla extract to the bowl.

Step 12

Using an electric mixer or a whisk, beat the cream mixture on medium-high speed until soft peaks form—when you lift the whisk, the cream forms peaks that curl slightly, about 2 minutes with a mixer or 4 minutes by hand.

Step 13

Place 1 crêpe flat on a dessert plate as the base layer.

Step 14

Spread 2 teaspoons of whipped cream across the crêpe using an offset spatula or the back of a spoon, covering the surface in a thin, even layer.

Step 15

Place a second crêpe directly on top of the cream and repeat steps 14 until you have stacked all 20 crêpes with cream between each pair, ending with a crêpe on top.

Step 16

Spread the remaining whipped cream over the top and sides of the finished cake to seal it, then refrigerate for at least 15 minutes before slicing and serving.