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Rose Strawberry Hibiscus Mille Crepe Cake5 | Sift & Simmer

Strawberry Rose Hibiscus Crepe Cake

A whimsical mille crepe cake flavoured with floral flavours of rose, strawberry and hibiscus.
Course Dessert
Cuisine French
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings 12
Calories 200kcal
Author Michelle | Sift & Simmer



  • 1 C + 3 tablespoon whole milk
  • 3 large eggs
  • 3 tablespoon 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 teaspoon vanilla extract
  • 1 tablespoon rose water

Strawberry Hibiscus Puree

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

Pastry Cream

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

Whipped Cream

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


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 tablespoon 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.


  • 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.


Yield: 1 x 6" cake.


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