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Home » Blog » Sweets » 30-Layer Rainbow Mille Crepe Cake

July 8, 2019 by Mimi

30-Layer Rainbow Mille Crepe Cake

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A stunning rainbow colored mille crepe cake comprised of 30 ultra-thin melt-in-your-mouth crepes. Tips and tricks included for successfully making the paper-thin crepes.

30 layers of crepes in a rainbow colored pattern.

Celebrating with a Rainbow Mille Crepe Cake

Today’s recipe on rainbow mille crepe cake reminds me that a lot has changed since I posted my Green Tea Mille Crepe Cake recipe last Fall. I hadn’t mentioned it before but I was actually pregnant with my first child who was born this Spring. It was a bit of a journey to bring my little Bibi into the world and I was always a bit nervous about crossing that finish line. I’m so happy to finally announce the birth of my daughter today with this celebration rainbow crepe cake and a giveaway!

Your loyal readership of my little blog has meant so much to me these past few years. Baking and blogging served as a great creative for me when I wasn’t focusing on my health. You can read about my long journey towards motherhood and get to know Bibi and I a bit more on my new passion project Indulge With Bibi.

Please note, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

5 slices of crepe cake in rainbow colors laid out on a table with sprinkles scattered around.

My Best Tip on Making a Great Mille Crepe Cake

And now for a little insight into this new recipe for a 30-layer Rainbow Crepe Cake – the ultimate in celebration cakes. I think using all the colors of the rainbow in a cake really says, “Let’s celebrate!” When you bring this cake to any party or event, it will surely turn heads as it truly has that Wow! factor. Crepe cakes by nature are a little bit more time consuming to prepare than a regular cake but this is nicely counterbalanced by the fact that it doesn’t require any baking at all!

The most important part of making a good crepe rests in making the crepes almost paper thin. When assembled, these ultra-thin crepes become a soft pliable mille cake that almost melts in the mouth. To make it, first, start with a good non-stick pan. It doesn’t have to be fancy, just an 8″ inch one like this will work. While cooking, you need to work quickly with a batter that is just a bit runny and not too sticky. In my recipe, I add a little bit of water to the batter to thin it out immediately before it hits the pan. It will help the batter swirl on the pan and spread out quickly before setting. You’ll know it’s ready to be flipped once the edge can be picked up with a pair of silicone tongs without tearing. Here are some more tips for baking an awesome crepe cake, I highly recommend you read it before starting this recipe.

Tools for Making Ultra-Thin Crepes

  • 8” Round non-stick pan – a good truly non-stick pan is required for making the crepes ultra-thin. It will prevent the crepes from tearing.
  • Silicone tongs – silicone tongs helps pick up the edge of the crepe gently without tearing it.
  • Pastry brush – a pastry brush will disperse the butter evenly on the pan creating a non-stick barrier for making thin crepes.
  • Blender/Food Processor – a blender helps in incorporating all the ingredients together into one even and uniformed crepe batter. This is the food processor I use in my kitchen. It’s very versatile, I use it for chopping up baby food, grinding my own almond flour.
  • 3 Medium mixing Bowls
  • 6 Small mixing bowls
  • Medium-sized pot
  • Hand held mixer
  • Sifter
  • Spatula – a good flat spatula will be needed to lift the crepe off the pan, of any brand will suffice.
Close-up shot of rainbow mille crepe cake showing all 30-layers of the crepe with a thin layer of cream filling in between.
Continue to Content
Yield: 8 servings

30-Layer Rainbow Mille Crepe Celebration Cake

Ultra thin crepes in different colors layered in a rainbow pattern.

An absolutely stunning rainbow colored mille crepe cake comprised of 30 ultra-thin melt-in-your-mouth crepes. Two options for fillings are provided: Classic Vanilla or Almond Coconut Cream.

Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Resting Time 1 hour
Total Time 3 hours 55 minutes

Ingredients

Rainbow Mille Crepe Cake Ingredients for 30 Crepes

  • 190 ml heavy cream*
  • 190 ml milk
  • 2.5 tbsp granulated sugar
  • 3 large eggs
  • 35 grams vegetable oil (neutral tasting)
  • 135 grams cake flour
  • 1 tsp vanilla extract
  • 6 tbsp water
  • Butter for frying pan
  • Red, orange, yellow, green, blue & purple food colour*

Vanilla Chantilly Cream Filling Ingredients (Filling Option #1)

  • 360 ml heavy cream
  • 80 grams powdered Sugar
  • 1/2 tsp. vanilla extract

Almond Coconut Cream Filling Ingredients (Filling Option #2)

  • 360 ml heavy cream
  • 80 grams powdered Sugar
  • 1/4 tsp. almond extract
  • 1 can coconut milk*

Supplies & Tools

  • Pastry brush
  • 8” Round non-stick pan
  • Blender/food processor
  • 3 Medium mixing Bowls
  • 6 Small Mixing bowls
  • Medium-sized pot
  • Silicone tongs
  • Handheld mixer
  • Sifter
  • Spatula

Instructions

  1. Rainbow Mille Crepe Cake Instructions
  2. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
  3. Allow milk and sugar mixture to come to room temperature.
  4. Pour into blender.
  5. Add egg, oil, cake flour into blender.
  6. Blend until the mixture becomes homogeneous. A few pulses should do, do not over blend.
  7. Pour equal amounts through a sieve into 6 mixing bowls. Each colour should yield 5 ultra-thin crepes.
  8. Let rest for 1 hour or overnight in the fridge.
  9. Add the different food colours to each of the mixing bowls.
  10. Immediately before cooking, add 1/2-2 teaspoons of water into one bowl of the crepe batter to thin it out.
  11. Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 
  12. Using a small ladel, pour batter onto pan, swirl the batter around until it coats the pan evenly.
  13. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
  14. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
  15. Place on cooling rack to cool before stacking on plate.
  16. For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
  17. Once all the crepes are finished (30 in total, 5 per colour), set them aside and prepare the cream filling of your choice. There are 2 to choose from below.
  18. Vanilla Chantilly Cream Instructions (Filling Option #1)
  19. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
  20. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
  21. Increase speed to medium-high.
  22. Before the cream becomes stiff, add vanilla extract and continue to beat.
  23. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
  24. Once made, use for assembly immediately.
  25. Spread a thin layer of cream in between each layer of crepe. 
  26. Place in an air tight container and let set overnight. 
  27. Cut into 8 slices. Enjoy!
  28. Almond Coconut Cream Instructions (Filling Option #2)
  29. Refrigerate can of coconut cream for a minimum of 12 hours.
  30. Chill beaters and a mixing bowl in the fridge.
  31. Flip can over and open with can opener.
  32. Pour out the coconut juice/gel.
  33. Scoop out the hardened white coconut cream and whip on low-medium speed until volume increases.
  34. Stop when soft peaks form.
  35. Before using for assembly, allow it to firm up some more by chilling in the fridge while you make the almond cream.
  36. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
  37. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
  38. Increase speed to medium-high.
  39. Before the cream becomes stiff, add almond extract and continue to beat.
  40. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
  41. Once made, use for assembly immediately.
  42. Spread a thin layer of cream in between each layer of crepe, alternating between the coconut cream and almond cream.
  43. Place in an air tight container and let set overnight. 
  44. Cut into 8 slices. Enjoy!

Notes

Heavy cream can be substituted with whipping cream 33% M.F.

I recommend using the Aroy-D branded coconut milk that was used here. Listed ingredients: coconut extract 60%, water..

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Braun 4-in-1 Immersion Hand Blender, Powerful 350W Stainless Steel Stick Blender, Multi-Speed + 2-Cup Food Processor, Whisk, Beaker, Masher, Easy to Clean, Black, MultiQuick MQ537BK
    Braun 4-in-1 Immersion Hand Blender, Powerful 350W Stainless Steel Stick Blender, Multi-Speed + 2-Cup Food Processor, Whisk, Beaker, Masher, Easy to Clean, Black, MultiQuick MQ537BK
  • KitchenAid Classic Slotted Turner, One Size, Black 2
    KitchenAid Classic Slotted Turner, One Size, Black 2
  • KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
    KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
  • T-Fal 8-inch Non-stick Pan
    T-Fal 8-inch Non-stick Pan
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
    Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
  • Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
    Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
  • OXO Silicone Pastry Brush
    OXO Silicone Pastry Brush
  • Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
    Gel Food Coloring AmeriColor Junior Kit, 8 Colors.75 Ounce Bottles
  • Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
    Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
  • OXO Silicone Tong
    OXO Silicone Tong
  • OXO Silicone Pastry Brush
    OXO Silicone Pastry Brush

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 435Total Fat 33gSaturated Fat 18gCholesterol 167mgSodium 65mgCarbohydrates 30gFiber .5gSugar 15gProtein 6g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© Mimi
Cuisine: french / Category: Cakes

2 Different and Easy Fillings

I included the recipe for two different and delicious fillings. One is the classic vanilla chantilly cream and the other is an almond coconut cream. Both fillings are very easy to prepare so if you want to try making this rainbow crepe cake for the first time, don’t be intimidated. Take your time making the crepes and then choose which flavour you prefer. They are both delicious!

Giveaway Time!

Lastly, I wanted to do a giveaway to thank all of you for reading. I really appreciate the love and support I received through your loyal readership during a difficult time.

Here is the prize for the giveaway – a very pretty pink Cuisinart ICE-21PK ice cream maker for the summer season! It’s great for making soft serve ice cream with ingredients you can trust. I hear that it’s capable of making scoopable ice cream if you add a bit of xanthem gum and glycerin to the recipe.

A baby pink ice cream maker.

Here is how to enter:
It’s simple, follow me on Instagram and introduce yourself by following the instructions on this Instagram post.


Per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use. In case the exact item is not in stock, it may be substituted with one of equal value. One winner will be randomly chosen on July 20th, 2019.

Good luck!
XOXO,
Mimi

Cuisinart Ice Cream Maker on a counter
Ultra thin crepes in different colors layered in a rainbow pattern.

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Comments

  1. Fiona Pea says

    January 15, 2021 at 11:10 pm

    Wow! Such lovely colors. You are talented. I’m just wondering how do you create those pastel colors. The colors I see are usually darker.

    Reply
    • Mimi says

      January 22, 2021 at 8:03 pm

      Hi Fiona,
      I use all the gel colors from Americolor straight from the bottle without any mixing or dilution. I just don’t use too much of it 🙂 And the photos do actually look just like the colors in real life. (In case you were wondering if there is any special lighting I used etc.)
      XOXO,
      Mimi

      Reply
  2. Calysta Elliana says

    August 4, 2020 at 4:32 am

    How much calories are in the whole cake? 435 is only per-serving right? Also, how long can this cake last?

    Reply
    • Mimi says

      August 7, 2020 at 10:00 am

      Hi Calysta,
      This cake can last for 2-3 days in the fridge 🙂
      The calories are for per serving, however, it will be less as the calculator is taking into account of both types of fillings provided.
      XOXO,
      Mimi

      Reply
  3. Nina says

    June 9, 2020 at 6:30 am

    I made two for a tenth birthday and one for a 20th birthday

    Reply
    • Mimi says

      June 10, 2020 at 9:37 pm

      Nice to hear that! I hope everyone enjoyed it. XOXO, Mimi

      Reply
  4. Angie Kwan says

    October 14, 2019 at 12:16 am

    You are the most BEST detailed person with clear instructions of recipe I ever read! I love your recipe of milles cakes and will try for my sons birthday in 2 days. Love

    Reply
    • Mimi says

      October 22, 2019 at 9:31 pm

      Hi Angie,
      Thank you so much. What a nice compliment. I really try hard to include as much detail as possible since I find that is what I personally love when I follow a recipe too. I hope it worked well for you! How did it go?

      XOXO,
      mimi

      Reply
  5. ines says

    August 23, 2019 at 9:22 am

    hi, can i substitute the cream in the batter for milk? if so, how much? thanks!

    Reply
    • Mimi says

      August 27, 2019 at 9:59 pm

      Yes you can! Just put in an equal amount but watch out for the amount of water you’re adding into the batter when you’re ready to cook the batter. You may need little to no water at all to thin out the batter. XOXO, Mimi

      Reply
      • Marlene says

        February 24, 2021 at 10:54 am

        I used the recipe but had to convert some of the measurement to cups or tbsp, idk if I didn’t put enough of some of the ingredients but I was short in making 5 per color. It gave me 3 per color. Please upload video so I can see where I can improve. Thanks!

        Reply
        • Mimi says

          March 2, 2021 at 7:07 am

          Hi Marlene,
          Using a scale is the best way to get the most consistent results in a recipe. After using a scale to measure, I would watch out for the technique in frying. Perhaps you may have used a bit too much batter for each crepe. Take a look at these 2 issues and see if they could be the culprit. I hope to have a video up oneday! Good luck!
          Mimi

          Reply
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