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I made a gluten-free one vanilla layer cake on special occasions before, but I wanted to try a crepe. My version is made with gluten-free or grain-free protein-packed crepes, chocolate hazelnut spreads, and whipped cream. This is the perfect dessert to enjoy for friends or family!
Crepe Mille
From the research that I have done, it seems that this dessert is of French origin. It comes from the French phrase mille feuille (one thousand layers) and is sometimes called crepe mille. Whatever you choose to call it, it’s delicious.
Our family doesn’t like dessert, that’s why you won’t find many on my website. I want some fresh fruit for dessert, like watermelon salad with feta and mint. However, when there’s company over or it’s a special occasion, it’s nice to indulge in something like a crepe.
Crepe Variations
There are many different delicious crepe options out there. Some call cocoa powder in crepe dough for a chocolate crepe version. Others use buttercream, cream cheese, powdered sugar, or chocolate ganache on their homemade crepes.
I chose to keep it simple but classic with my gluten-free protein-packed crepes. With all its protein and healthy fats, I don’t feel bad about serving this for breakfast either.
How to make Crepes
Most crepe recipes call for ingredients like all-purpose flour, whole milk, and processed sugar. My version though has almond flour, cheese and large eggs with a bit of vanilla extract for flavor. You can use a porcelain nonstick pan or a crepe pan to make these.
I started by adding some melted coconut oil (melted butter also works) to the bottom of the pan over medium heat. Most people find they just use oil with the first crepe. To make thin crepes, I spread 1/4 cup of the dough into a thin layer and rotated the pan for an even layer.
Once I’ve used the rest of the dough and have a stack of crepes, I’m ready to make a crepe. Grain-free and gluten-free crepes tend to be a bit more sticky than regular crepes, so you may want to layer them between layers of parchment. Get the full recipe for crepes here.
What to eat with crepes?
This recipe is delicious enough with whipped cream and chocolate hazelnut spread, but the upper layer can really make it special. I like to add some slices of fresh fruit. And if you add a layer of whipped cream on top, the strawberries will stick better. You can also add some roasted or chopped nuts or chocolate chips.
Crepes recipe
Make this elegant crepe with layers of fresh cheese crepes and homemade Nutella with whipped cream.
Element
Serving Ideas
- fresh berries
- add toothpaste
- toasted hazelnuts
- grated chocolate
Guide
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Make crepes, arrange on a plate when done cooking.
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Let the cake cool completely at room temperature or in the refrigerator.
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Once the crepes cool, use the whisk attachment on your mixer to whip the cream until light and fluffy.
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Gently fold into the chocolate hazelnut.
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Place a crepe on a large plate, serving plate, or cake stand.
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Top with about 3 tablespoons of whipped chocolate cream filling, spread evenly over the crepe, almost to the edge.
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Arrange a second crepe on top of the first.
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Continue layering crepes and whipped cream until all the crepes are gone.
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Cover the finished crepe and leave in the refrigerator for at least two hours or overnight.
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Top with whatever you want, slice and serve.
Note
- Advance: Crepes can be made two days in advance. Store them, covered, in the refrigerator. You can also make crepes a day in advance.
- Don’t skip the chilling step before slicing and serving. The layers will slide and slide all over the place if you don’t give them time to cool and settle.
- You can buy pre-made chocolate hazelnut sponge cake, or make your own.
Nutrition
Service: firstsliceCalories: 582kcalCarbohydrates: 36gProtein: 16gFat: 42gSaturated fat: 25gPolyunsaturated fats: 1.8gFat: 6gCholesterol: 182mgSodium: 288mgPotassium: 332mgFiber: 4gStreet: 28gVitamin A: 909IUVitamin C: 0.3006mgCalcium: 181mgIron: 4mg
Looking for more delicious desserts?
Here are some other ideas for desserts that can double as a breakfast or brunch special.
Have you made crepes before? What’s your favorite toppings and fillings? Leave us your comments and let us know!
