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Whole Wheat Mille Crêpe Cake Recipe

Whole Wheat Mille Crêpe Cake
Source: saveur


  • 1 1⁄2 cups plus 2 Tbsp. honey
  • 2 tsp. kosher salt
  • 6 large eggs
  • 2 1⁄4 cups plus 2 Tbsp. whole-wheat flour
  • Unsalted butter, for greasing
  • 1 3⁄4 cups heavy cream
  • 1 tbsp. vanilla extract
  • 2 tsp. smoked sea salt
8 servings


  • In a blender, combine 2 tablespoons honey with the kosher salt, eggs, and 4 cups water and process until smooth.
  • Pour 1⁄3 of the mixture into a large bowl and whisk with the flour to form a smooth paste.
  • Pour in half the remaining mixture, whisk until incorporated, and then whisk in the remaining mixture.
  • Cover the crepe batter with plastic wrap and refrigerate at least 8 hours or overnight.
  • Grease a 10-inch nonstick skillet with butter and heat over medium-high.
  • Pour 3 tablespoons of the crêpe batter into the pan, tilt the skillet to let the batter cover the bottom completely, and cook the crêpe until lightly browned on the bottom, 1 to 2 minutes. Flip the crêpe, cook 1 minute more, and transfer to a plate to cool.
  • Repeat with the remaining batter to make 32 crêpes total.
  • In a 2-qt. saucepan, bring the remaining 1 1⁄2 cups honey to a boil over medium heat, and cook until it darkens slightly and is reduced, about 6 minutes. Remove from the heat and let cool completely.
  • In a large bowl, beat the cream on medium speed of a hand mixer until soft peaks form.
  • Pour in 1 cup of the cooled honey, the vanilla, and smoked salt, and continue beating until stiff peaks form.
  • To assemble, place 1 crepe on a cake stand and top with about 2 tablespoons whipped honey cream, and using an offset spatula, spread the cream to the edges of the crepe.
  • Repeat this process with the remaining crepes and whipped honey cream, finishing the cake with a crêpe on top.
  • Refrigerate the cake for 4 hours to set and then serve with the remaining honey drizzled over each slice.


A recipe from saveur

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