Name: Grapefruit Mille Crepe Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 3 eggs; 30 g sugar; 100 g cake flour (low-gluten flour); 3 g cactus fruit powder (optional, for color and flavor); 330 g milk; 25 g vegetable oil; 250 g heavy cream; 20 g sugar; Fresh grapefruit segments for topping and decoration

Jump to Recipe

Introduction

The Grapefruit Mille Crepe Cake is a light and elegant dessert made by layering delicate crepes with fluffy whipped cream and fresh grapefruit segments. Its subtle citrus flavor and creamy texture make it a refreshing treat perfect for any occasion.

A round cake covered fully with thin, curly, pink shredded layers that look like delicate jelly ribbons. Small white daisy-shaped decorations with yellow centers are scattered evenly on the top and sides of the cake. The cake sits on a plain white plate, placed on a white marbled textured surface, with a woman's hand holding one side of the plate. A few extra daisy decorations lie on the surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
30 g sugar
100 g cake flour (low-gluten flour)
3 g cactus fruit powder (optional, for color and flavor)
330 g milk
25 g vegetable oil
250 g heavy cream
20 g sugar (for cream)
Fresh grapefruit segments (for topping and decoration)

Instructions

Step 1: In a bowl, whisk together the eggs and 30 g sugar until the mixture is smooth and slightly pale.
Step 2: Add the cake flour, cactus fruit powder (if using), milk, and vegetable oil to the egg mixture. Stir gently until no dry flour remains, creating a smooth batter.
Step 3: Strain the batter through a fine sieve to ensure an ultra-smooth texture for the crepes.
Step 4: Heat a nonstick pan over low heat. Pour a thin layer of batter, swirling the pan to cover evenly. Cook until lightly golden, then flip briefly to finish. Repeat with remaining batter and set crepes aside to cool.
Step 5: In a separate bowl, whip the heavy cream with 20 g sugar until soft peaks form, creating a light and fluffy whipped cream.
Step 6: Assemble the cake by placing one crepe on a serving plate. Spread a thin layer of whipped cream evenly over it. Repeat layering crepes and cream until all crepes are used.
Step 7: Cover the assembled cake with a final layer of whipped cream. Decorate the top with fresh grapefruit segments and optional small edible flowers for a beautiful presentation.
Step 8: Chill the cake in the refrigerator for at least a few hours before slicing to allow flavors to meld and the texture to set perfectly.

Tips & Variations

For an extra citrus punch, add a teaspoon of grapefruit zest to the whipped cream before whipping.
Replace cactus fruit powder with a small amount of beetroot powder if you want a natural pink color and slightly different flavor.
If fresh grapefruit is not available, substitute with segments of orange or blood orange for a similar tartness.

Storage

Store the cake covered in the refrigerator for up to 2 days to maintain freshness. For best texture and flavor, consume within 24 hours. When ready to serve, let it sit at room temperature for 10–15 minutes to soften the cream slightly before slicing.

How to Serve

The image shows a multilayered crepe cake with about 20 thin, light beige crepe layers separated by smooth white cream layers, stacked evenly. The top and sides of the cake are covered with white cream, decorated with raw pink shredded topping that looks soft and slightly translucent, scattered with small white and yellow edible daisy flowers. The cake slice is placed on a white decorative plate with a subtle embossed pattern, while the larger remaining cake sits on a plain white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepes ahead of time?

Yes, you can prepare the crepes a day in advance. Stack them with parchment paper in between and store them covered in the refrigerator. Bring them to room temperature before assembling the cake.

What if I don’t have cactus fruit powder?

The cactus fruit powder is optional and mainly adds color and a subtle flavor. You can omit it or substitute with a small pinch of beetroot powder for a natural pink tint.