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Gluten Free Strawberry Mille Crepe Cake

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.
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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.
Course: Dessert
Cuisine: French
Keyword: crepe cake, gluten-free, mille crepe cake, strawberry dessert
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 5 hours 40 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 22g | Protein: 5g | Fat: 24g
Calories: 330kcal
Cost: 18