Go Back
–+ servings

Gluten Free Strawberry Mille Crepe Cake

This gluten free strawberry mille crepe cake is a showstopper dessert with beautiful layers that are surprisingly easy to put together. Perfect for any special occasion.
Gluten Free Strawberry Mille Crepe Cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 330 kcal
Print Recipe Pin Recipe

Equipment

  • blender
  • nonstick skillet

Ingredients
  

For the Crepes

  • 1 cup Gluten Free 1-to-1 Baking Flour
  • 3 large Eggs
  • 1 1/4 cups Whole Milk
  • 2 tbsp Unsalted Butter, melted
  • 2 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract

For the Filling

  • 2 cups Heavy Whipping Cream
  • 1/2 cup Powdered Sugar
  • 8 oz Mascarpone Cheese, softened
  • 1 tsp Vanilla Extract
  • 1 lb Fresh Strawberries, thinly sliced
  • Powdered Sugar, for dusting

Instructions
 

  • Blend the gluten free flour, eggs, milk, melted butter, granulated sugar, salt, and vanilla in a blender until completely smooth. Let the batter rest in the refrigerator for at least 30 minutes. This rest is essential for tender, pliable crepes.
  • Heat a 9 or 10-inch nonstick skillet over medium-low heat and lightly grease with butter. Pour about 3 tablespoons of batter into the pan, swirling quickly to coat the bottom in a thin, even layer. Cook for about 60 seconds until the edges lift, then gently flip and cook for another 20 seconds.
    Repeat with remaining batter to make 18 to 20 crepes. Stack them on a plate with a small piece of parchment between each. Let cool completely.
  • Whip the heavy cream and powdered sugar together until medium-stiff peaks form. Gently fold in the softened mascarpone and vanilla until smooth and combined. Be careful not to overmix or it can become grainy.
  • Place one crepe on your serving plate. Spread a thin, even layer of the mascarpone cream over the top, about 2 to 3 tablespoons. Arrange a single layer of sliced strawberries over the cream.
  • Top with another crepe and repeat the layering process, alternating between cream-only layers and cream-with-strawberry layers. Continue stacking all the crepes, finishing with a plain crepe on top.
  • Cover the cake gently with plastic wrap and refrigerate for at least 4 hours, or overnight. This resting time allows the layers to meld and makes the cake slice beautifully.
  • When ready to serve, dust the top generously with powdered sugar and arrange a few fresh strawberry slices on top. Slice with a sharp motion straight down for the cleanest layers.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 22gProtein: 5gFat: 24g
Keyword crepe cake, gluten-free, mille crepe cake, strawberry dessert
Tried this recipe?Made this recipe? Leave a comment and tell us how it turned out!