Mille Feuille is French for a thousand sheets. This cake is made up of 20-25 layers of thin crepes and cream filling. It’s not one thousand sheets high, but that’s still a lot of yummy layers. I used matcha green tea powder to flavor the cream and made a whipped cream filling, rather than the traditional pastry cream, to make it easier.
I once had this cake at the fancy food fair in the basement of the NYC Plaza hotel and have been craving it since. I decided to try making it and it was a lot of fun.
You can put any kind of filling you prefer in between the layers of crepes. The matcha green tea is not overly sweet, so this cake pairs well with blueberries and a blueberry sauce to give it that touch of sweetness. Alternatively, you could increase the sugar in the whipped cream filling, but I love how the blueberries and green tea flavors complement each other.
First though, you need to learn how to make crepes. By the end, you will be an expert.
Blend all the crepe ingredients together in a blender, just until the lumps disappear. Don’t over blend, you will have difficulty getting rid of the bubbles.
Refrigerate the batter for 30-60 minutes to let the bubbles settle out.
Grease a 10 inch saucepan with butter and heat on medium heat.
Once hot, pour about 1/3 cup of batter directly into the center of the pan. Lift up the pan and tilt it around in a circular manner to spread the batter evenly to the edges. Keep rotating until the batter thickens and starts to slow down. Place back on heat.
Here is a video to help explain. I’m sorry the lighting is not great, but it will give you an idea of how to make the crepes.
Cook until the edges start to brown. Flip and cook for another 30 seconds. You will want to throw away your first crepe. It’s job is just to soak up the excess butter on the pan and to give you some practice.
Place crepes on a flat surface to cool.
I trimmed the excess off the edges of the crepes to give the cake a cleaner look.
Now make your filling.
Mix together your heavy cream, powdered sugar and matcha powder. Beat until it starts to thicken.
Mix the water and gelatin in a small saucepan. Heat on low and stir until dissolved. Allow the mixture to cool slightly and then pour in a steady stream into the cream while beating it. Beat until thick and stiff. The gelatin will help stop your cream from “melting” over time.
Place one crepe on your cake stand or plate. Spread filling on top to about 1/8 inch thickness. Get the cream close to the edges. Place another crepe on top.
Press down lightly on each crepe to ensure the cake stays level. Repeat until all crepes used. Top with more cream and blueberries. Refrigerate until ready to serve. Serve with blueberry sauce.
- 6 large eggs
- 1 1/2 cups water
- 2 1/4 cups milk
- 3 cups flour
- 9 tbsp melted butter
- 6 tbsp sugar
- 2 pints heavy cream
- 2 tsp matcha green tea powder
- 6 tbsp powdered sugar
- 1 tsp gelatin
- 1 tbsp water
- blueberry sauce or syrup
Mix all crepe ingredients in a blender.
Blend just until lumps disappear. Refrigerate for 30-60 minutes to let bubbles settle out.
Grease 10 inch saucepan with butter. Heat on medium heat until hot.
Pour approx. 1/3 cup of batter into the center of the pan. Lift pan off heat and tilt in a circular motion to evenly spread batter to edges. Continue until batter slows down and becomes thick. Place back on heat.
Cook until edges start to brown. Flip and cook another 30 seconds.
Cool on a flat surface
Mix cream, matcha powder and sugar with hand mixer until it just starts to thicken
In a small saucepan, on low heat, combine gelatin and water. Stir until dissolved. Remove from heat and cool slightly.
Add dissolved gelatin in a steady stream to the cream while beating. Beat until thick and stiff.
Place first crepe down on your cake platter. Spread 1/8 inch thickness cream on top, getting close to edges.
Add crepe on top. Press down lightly to ensure cake is level. Repeat until all crepes used.
Add cream to top layer. Top with blueberries and serve with blueberry sauce.