Mille Crêpes (Pannkakstårta)

TYPE : French
YIELD : 12 servings
CALORIES : 518 kcal
PREP TIME : 45 minutes
COOK TIME : 1 hour
TOTAL TIME : 2 hours 45 minutes


  • 18 – 20 crêpes / thin pakes (double my recipe here)
  • 3/4 cup (1.5 – 2 dl) berry jam (my recipe here)
  • 1 cup fresh berries for garnish (optional)

Whipped cream

  • 2 – 3 cups (5 – 7 dl) heavy cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract or vanilla sugar


  • Cook the crêpes in a well-seasoned cast iron skillet (works like a charm once you get the hang of it), or if you find that daunting use a non-stick pan or crêpe maker.
  • Fold the crêpes to prevent them from sticking to each other, then cool them in the refrigerator covered with plastic for at least an hour to overnight.
  • When time to assemble, whip cream with sugar and vanilla until stiff peaks form. I prefer an electric hand beater with flat-bladed attachments (not whisks), since it is fast and makes it easy to judge the consistency.
  • Mix the whipped cream with jam then spread a thin layer on top of the first crêpe, add another and repeat until you run out of crêpes. To add more flavor, you can spread pure jam on a few layers, but note that it can become runny and cause the cake layers to slip and slide when cut.
  • Optional: decorate with fresh berries and/or powdered sugar on top before serving.

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