Strawberry Rose Hibiscus Mille Crepe Cake

This Strawberry Rose Hibiscus Mille Crepe Cake features layers of thin rose-flavoured crepes sandwiched in between a light strawberry hibiscus pastry cream. It’s whimsical and perfect for Mother’s Day or any special celebration.

This post first appeared on Sift & Simmer in Feb 2018. Updated April 2021.

What a year it has been!

Today’s my blog’s 1st birthday! I can’t believe how much has happened within the past year.

I’m celebrating with a Strawberry Rose Hibiscus Mille Crepe Cake!

What is a mille crepe cake?

It’s a French-style cake with many layers of thin crepes.

Usually cream or custard is layered between the crepes, making for an impressive stack.

What are crepes?

Crepes are a very thin pancake, made with flour, eggs, butter, sugar and milk.

They can be sweet or savoury.

In this recipe, the crepes are lightly sweetened.

What is hibiscus?

Hibiscus is a flower from which tea is commonly made.

The tea gives off a vibrant red colour and has a tart flavour.

Hibiscus flowers (fresh and dried) are edible and are used as garnishes, especially in salads or desserts.

Ingredients for this cake

There are 4 components to this mille crepe cake:

Crepes

• whole milk: I prefer whole milk to any other type of milk for these crepes
• eggs: large eggs
• avocado oil: or you can use melted unsalted butter
• all-purpose flour: regular all-purpose will do for these crepes
• sea salt: helps balance the flavour in the crepes
• granulated sugar: adds sweetness to the crepes
• vanilla extract: optional, but recommended
• rose water: used commonly in Indian and Middle Eastern cuisines, adds rose floral flavour to the crepes; you can find rose water in Indian/Middle Eastern grocery stores

Strawberry Hibiscus Puree

• strawberries: fresh or frozen
• hibiscus tea: you can use dried hibiscus flowers and some hot water to steep your own tea
• granulated sugar: adds sweetness
• lemon juice: adds some acidity to the puree and lock in that vibrant colour

Pastry cream

• whole milk: or any milk you like
• eggs: large eggs
• granulated sugar: adds sweetness, you can use any sweetner
• cornstarch: thickens the cream and gives it a glossy sheen
• all-purpose flour: thickens the cream
• vanilla extract: adds some flavour to the cream

Whipped cream

• heavy whipping cream: chilled, and at least 36% MF (milk fat)
• powdered sugar: adds a little sweetness; if using granulated sugar, decrease the amount in half

How to make the mille crepe cake

For the crepes:

Using a blender to make the batter is easy and efficient.

Not only that, blending the batter and letting it sit in the fridge helps the flour swell and absorb the wet ingredients.

Cook the crepes over low heat, using a flat, shallow frying pan (or crepe pan if you have one).

As with making any pancake or crepe, the first crepe is a test — you may need to adjust the heat accordingly.

Transfer the crepe to a wire rack to cool completely before stacking on additional crepes.

For the strawberry hibiscus puree:

Add all the ingredients into a small saucepan and cook over low-medium heat, until reduced and thickened.

For the pastry cream:

In a mixing bowl, whisk together the egg yolks, sugar.

Add in cornstarch and flour whisk until combined.

Heat milk in a small saucepan.

Pour the milk into the egg mixture gradually, while whisking the egg mixture. 

Once the egg mixture is warmed (tempered), transfer it back to the saucepot and whisk until thickened. 

Let the pastry cream cool and place into the fridge.

For the whipped cream:

In a chilled bowl, pour in the cream and powdered sugar.

Whip until medium-firm peaks. 

How to assemble the cake:

Fold the whipped cream into the pastry cream until lightened.

Next, fold the strawberry hibiscus puree into the lightened pastry cream.

Layer each crepe on a cake board.

Spread a layer of the strawberry hibiscus cream on the surface of the crepe.

Layer with another crepe, and another layer of strawberry hibiscus cream.

Repeat with the remainder.

Chill the cake in the fridge before serving.

FAQ’s

How large is your frying pan?

I used a small 5″ frying pan, but you can use a 5″ or 6″ pan.

Can I make it in a larger 8″ pan?

Yes, you will get less layers. You can double the recipe if you’d like a taller cake.

Can I make the pastry cream/whipped cream/hibiscus strawberry puree ahead of time?

I suggest making the pastry cream and hibiscus puree ahead of time, but not the whipped cream, unless it’s stabilized with gelatin.

How do you slice the cake?

You can use a sharp serrated knife that has been warmed under hot water. Dry the knife and clean it in between cuts.

Other recipes you may like

All-Natural Rainbow Mille Crepe Cake

Matcha Strawberry Shortcake

Durian Cream Pancakes

Mini Kueh Dadar (Rolled Coconut Crepes)

I made this Strawberry Rose Hibiscus Mille Crepe Cake in honour of my little humble blog’s 1st birthday.

Layers of light, thin, rose-flavoured crepes coupled with a floral strawberry hibiscus cream.

This is a showstopping dessert that is perfectly for Mother’s Day, Valentine’s Day or for any special celebration!

Here’s to the next year and more delicious recipes to come! 

If you make this Strawberry Rose Hibiscus cake, let me know — I’d love to see your recreation! Tag me @siftandsimmer on Instagram or leave a comment/rating below. 🙂

Print Recipe

5 from 8 votes

Strawberry Rose Hibiscus Crepe Cake

A whimsical mille crepe cake flavoured with floral flavours of rose, strawberry and hibiscus.

Prep Time1 hr

Cook Time1 hr 30 mins

Chilling Time4 hrs

Total Time6 hrs 30 mins

Course: Dessert

Cuisine: French

Servings: 12

Calories: 200kcal

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Crepes

• 1 C + 3 Tbsp whole milk
• 3 large eggs
• 3 Tbsp avocado oil or neutral vegetable oil or melted unsalted butter + extra for greasing pan
• ¾ C all-purpose flour
• pinch sea salt
• ¼ C granulated sugar
• ½ tsp vanilla extract
• 1 Tbsp rose water

Strawberry Hibiscus Puree

• 1 ½ C strawberries fresh or frozen
• ½ C hibiscus tea 1 tsp hibiscus flowers steeped in ½ C of hot water
• 2 Tbsp granulated sugar
• 1 tsp lemon juice

Pastry Cream

• 200 ml whole milk
• 2 egg yolks
• 50 g granulated sugar
• 1 Tbsp cornstarch
• 1 Tbsp all-purpose flour
• ½ tsp vanilla extract

Whipped Cream

• ¾ C heavy whipping cream 36% MF (milkfat)
• 1 Tbsp powdered sugar

Instructions

Make the Crepes:

• Add the milk, eggs, oil, flour, salt, sugar, vanilla, and rose water into a blender. Blend until smooth.
• Cover the batter and let sit for 1-2 hours in the refrigerator.
• Remove batter from fridge and give the mixture a stir.
• Heat up a small 5" or 6" small frying pan and grease with a little oil.
• Pour about 2 Tbsp of batter into the frying pan.
• Let it cook over low heat, about 1-2 minutes, flip with a spatula, and continue cooking for another minute. This first crepe is a test, you may need to adjust the heat accordingly to get an even golden colour on it.
• Transfer the crepe to a wire rack to cool.
• Repeat with the remaining batter.
• Ensure crepes are completely cool before stacking upon each other.

Make the Strawberry Hibiscus Puree:

• In a small sauce pan, add all of the ingredients and cook over low-medium heat until thickened to a jam-like consistency.
• Stir periodically. It will take about 30 minutes to reduce to about a ¼ C of puree.

Make the Pastry Cream:

• In a small bowl, combine the egg yolks with the sugar and beat with a whisk until light and yellow. Add the corn starch and flour to the mixture and mix well.
• In a small saucepan, warm up the milk over medium heat.
• When the milk is almost about to boil, reduce the heat and gradually add the milk to the eggs while whisking the eggs. Be careful not to scramble the eggs.
• Once the egg mixture has been warmed through, add it back to the saucepan and whisk over low heat until thickened.
• When the pastry cream has thickened enough (you can draw a line on the back of a spoon and it will hold its shape), place the mixture through a sieve (to remove any lumps) and into a clean bowl.
• Cover the bowl with plastic wrap and place into the refrigerator.

Make the Whipped Cream:

• Place a wire whisk and glass bowl into the refrigerator to chill 20 minutes beforehand.
• Remove the whisk and bowl from refrigerator.
• Add the cold whipping cream and sugar to the bowl.
• Whisk until medium-firm peaks. Set aside.

Make the Strawberry Hibiscus Cream:

• Use a spatula and take about ¼ C of whipped cream to lighten up the pastry cream.
• Add the remainder of the whipped cream to the pastry cream and fold it in so that no white streaks are visible.
• Next, fold in the strawberry hibiscus puree to the whipped cream/pastry cream mixture.

Assemble:

• Taking 1 crepe at a time, place onto a clean cake board or plate.
• Add a layer of the Strawberry Hibiscus cream, place another crepe on top and repeat.
• Cover the cake and set to chill in the fridge overnight.
• Serve mille crepe cake chilled.

Notes

Yield: 1 x 6" cake.

Nutrition

Calories: 200kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 30mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 351IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!