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1000 crepes cake

10 June 2023


The Origin of the Thousand Crepes Cake

The Thousand Crepes Cake, also known as “Mille Feuille Crepe Cake” or “Japanese Mille Feuille Cake,” is a dessert that originates from Japan. It was popularized by contemporary Japanese pastry and has become a much-loved dessert worldwide.

The idea of the Thousand Crepes Cake is to stack thin crepes on top of each other, alternating with a delicious cream or filling of your choice. This creates a cake that is both light, fluffy, and very flavorful. The technique of layering the crepes creates the appearance of “thousand” layers, hence its name.

While the exact origin of the Thousand Crepes Cake is Japanese, it quickly spread and has been adapted in many cultures and cuisines around the world. Today, you can find various variations of this cake, with flavored crepes, diverse fillings, and creative presentations.

The Thousand Crepes Cake has become a much-loved dessert for special occasions, parties, and celebrations, as well as for simply indulging in a delicious and comforting treat.

Miss Marmelades Version

In this recipe, we’ll add a fruity and spicy touch by using a chocolate-pear ganache incorporating our pear and ginger marmalade between each layer. A fun recipe to prepare with the kids.

🕰 Preparation: 45 min Cooking: 25 min

🍽 12 crepes/1 cake


The crepes:

300 ml milk

2 eggs

125 g all-purpose unbleached

flour 30 ml

sugar 10 ml vanilla extract

A pinch of salt Butter, for brushing

The chocolate-pear cream:

170 g (6 oz) dark chocolate (70%),

chopped 500 ml

35% cream 75 ml

pear & ginger marmalade Miss Marmelades

250 g mascarpone


Melt the chocolate with 125 ml of cream.

Remove from heat.

Add the remaining cream (375 ml) and the marmalade.

Mix well. Cover and refrigerate for 3 hours or until the cream is cold. Meanwhile, in a bowl, mix the flour, sugar, and salt.

Add the eggs, milk, and vanilla. In a non-stick skillet about 20 cm in diameter, brush with butter, over medium heat, cook 1 crepe at a time (about 60 ml of batter per crepe) until golden on each side.

Cover with plastic wrap and let cool.

Using an electric mixer, whip the chocolate mixture with the mascarpone until stiff peaks form. Using a spatula, spread the crepe with cream.

Stack another crepe and cover again with cream.

Repeat with the remaining ingredients, ending with a crepe.

Refrigerate for 30 minutes before serving.

Marmelades poire et gingembre - Miss Marmelades fait à la main

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