I love making this grapefruit mille crepe cake because it looks stunning and tastes just as refreshing as it appears.
Soft crepes layered with whipped cream and fresh grapefruit make every bite light, fruity, and completely irresistible.
Why you’ll love this recipe
- Refreshing citrus flavor balanced with creamy layers
- Stunning presentation that looks bakery-quality
- Light, not overly sweet, and perfect for special occasions
- Easy step-by-step process with simple ingredients
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
In a bowl, whisk together 3 eggs and 30 g sugar until smooth.
Add 100 g cake flour, 3 g cactus fruit powder, 330 g milk, and 25 g oil. Mix until no dry flour remains.
Strain the batter once for a smooth texture.
Heat a nonstick pan over low heat and cook thin crepes one by one. Set aside to cool.
Whip 250 g heavy cream with 20 g sugar until fluffy.
Layer the cake: place one crepe, spread a thin layer of whipped cream, then repeat until all crepes are used.
Cover the cake with whipped cream, then decorate with fresh grapefruit segments and small flowers.
Chill before slicing for the best flavor and texture.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes! You can prepare the crepes a day in advance. Store them in the fridge with parchment paper between each layer.
Do I have to use cactus fruit powder?
No, it’s optional. It adds a light color and subtle flavor, but the cake is still delicious without it.
How long does the cake keep?
It’s best enjoyed within 1–2 days. Keep it covered in the refrigerator.
Can I use other fruits instead of grapefruit?
Absolutely! Orange, mango, or strawberries work beautifully for this mille crepe cake.
Grapefruit Mille Crepe Cake
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
- In a bowl, whisk together 3 eggs and 30 g sugar until smooth.
- Add 100 g cake flour, 3 g cactus fruit powder, 330 g milk, and 25 g oil. Mix until no dry flour remains.
- Strain the batter once for a smooth texture.
- Heat a nonstick pan over low heat and cook thin crepes one by one. Set aside to cool.
- Whip 250 g heavy cream with 20 g sugar until fluffy.
- Layer the cake: place one crepe, spread a thin layer of whipped cream, then repeat until all crepes are used.
- Cover the cake with whipped cream, then decorate with fresh grapefruit segments and small flowers.
- Chill before slicing for the best flavor and texture.
