How to Make 30-Layer Rainbow Mille Crepe Cake
Serves: 1 cake (6-inch in diameter)
  • 4 eggs
  • 3 tablespoons sugar (40g)
  • 2 tablespoons vegetable oil (30ml)
  • ½ stick unsalted butter melted (55g)
  • 2 cups milk (adjust the amount according to the thickness of the batter) (500ml)
  • 2 cups all-purpose flour (250g)
Whipped Cream Filling:
  • 2 cups whipping cream (500ml)
  • ΒΌ cup sugar (50g)
  • 1 teaspoon vanilla extract (5ml)
  1. 1. Add eggs, sugar, vegetable oil, butter, milk, flour in a blend and blend until smooth.
  2. 2. Divide the batter equally in 6 containers and mix with food colors to make red, orange, yellow, green, blue, and violet.
  3. 3. Brush the frying pan (or crepe pan if you have one) with butter and over medium heat cook 2 or 3 tablespoons of the batter at a time. Spread the batter thinly and evenly. When the top is dry, flip it over and cook for another 20 seconds. Repeat until the batter is finished.
  4. 4. Whip the whipping cream, adding in sugar and vanilla.
  5. 5. Build the crepe. Start with violet layer and finish with red.. Fill with whipped cream between the layers.
  6. 6. Chill in the refrigerator for at least 2 hours and serve with jam, syrup, ice cream, whipped cream, etc.
Nutrition Information
Serving size: 4-6
Recipe by Eugenie Kitchen at