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+ servings

Rainbow Mille Crepe Cake

With unicorn drinks and fanciful donuts springing up everywhere, seems like everyone is looking for a little more magic in their lives.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine French
Servings 1 20-layer cake


Rainbow Crepes

  • 6 tbs butter, sliced
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups flour
  • 6 tbs sugar
  • 1/8 tsp salt
  • Red food coloring
  • Orange food coloring
  • yellow food coloring
  • Green food coloring
  • Blue food coloring

Vanilla Cream Filling

  • 1 egg
  • 1 tbs flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 tbs heavy cream

Cherry Sauce

  • 1 tbs lemon juice
  • 16 oz frozen cherries
  • 1/2 cup water
  • 1 tbs cornstarch
  • 1/2 cup sugar


Rainbow Crepes

  • Make Ahead:
  • Sift the flour into a large mixing bowl then add sugar and salt.
  • Heat the milk over the stove until it begins to steam, then add the butter and remove from heat. Stir to help the butter melt.
  • With the mixer on low, beat the eggs into the flour mixture. Slowly add the warmed milk. The batter will be smooth and runny, runnier than pancake batter.
  • Cover and refrigerate overnight or at least 3 hours.
  • To Cook:
  • Bring batter to room temperature and divide into 5 bowls. Add a few drops of food coloring to each bowl.
  • Prepare a baking sheet by lining it with parchment paper, and keep your plastic wrap handy.
  • Heat a non-stick skillet over medium-low.
  • Drop about 3 tbs batter onto the warmed skillet, then swirl it around to thin it and form a circle. Cook until the bottom of the crepe is lightly browned, about 1 minute. Gently flip then cook the other side for just a few seconds. Remove to the baking sheet to let cool.
  • Once the baking sheet is full, transfer the cooked crepes to a plate. Layer plastic wrap between each crepe to prevent sticking.

Vanilla Cream Filling

  • Make Ahead:
  • Combine the egg, flour, sugar, and cornstarch in a small bowl, then beat until smooth.
  • In a small saucepan, heat the milk over low and bring to a simmer. Remove from heat, then quickly whisk in the egg mixture. While continuing to whisk, return the saucepan to the heat and cook for 5 minutes, stirring constantly. Let it thicken, but if it comes to a boil, remove it from heat.
  • Stir in the vanilla extract and hot water, then set aside to cool until firm.
  • Once firm, whip the heavy cream, then fold into the custard. Refrigerate until very thick, generally overnight.

Cherry Sauce

  • Make Ahead:
  • Add cherries, water, and sugar to a medium saucepan, then bring to a boil over medium heat. Stir occasionally.
  • Meanwhile, whisk together the lemon juice and cornstarch in a small bowl. Whisk this into the cherries, then return the cherries to a boil. Stir frequently to prevent it from sticking to the bottom.
  • Cook for another minute to let thicken, then remove from heat. Let cool completely before using as a topping.

Rainbow Mille Crepe Cake Assembly

  • Place blue crepe on a cake plate. Using a spatula or butter knife, spread on a thin layer of the vanilla cream. Repeat, until all the crepes and cream has been used.
  • Refrigerate the cake for 2 hours to let everything set, this will help with slicing it later on.
  • When ready to serve, top with the cherry sauce and slice.