Indulge in a Mille Crêpe Cake for Dessert

Gâteau Mille Crêpes is a classic French cake that translates to thousand crêpe cake. Its the perfect dessert for people (like me) who have a rancorous relationship with their ovens because its made entirely on the stove.

The crêpes are layered with maple-scotch pastry cream to form a layer cake, and the top of the cake is covered in a thin layer of crisp caramelized sugar. Its dense, creamy, moist and flavorful, with a delightful array of textures in each bite.

While it may not have a thousand layers, making twenty crêpes can take a bit of time. One whiff of the buttery maple aroma these crêpes give off as theyre cooking though and I guarantee you won't have any regrets. Here are a few tricks that will have you making perfectly round crêpes in no time.

The first thing is that youre going to want to use a heavy bottomed non-stick pan. The heavy bottom helps distribute the heat evenly, preventing the center from burning, and the non-stick coating will make your life much easier.

The second thing is that getting the temperature of the pan right is very important. If the pan is too hot, the crêpe batter will solidify before you have a chance to swirl it around. If its too cold, the crêpe will have a tendency to stick to the pan (though this is less of an issue if you use a non-stick pan).

Lastly, measure out the crêpe batter in a small liquid measuring cup (the type that holds up to a quarter cup). This will help ensure that every crêpe is the same size and thickness.

Don't worry if they don't all look perfect, as long as you have 1 good looking crêpe (for the top) your cake will look beautiful.