This Eggnog Crepe Cake aka. Eggnog Mille Crepe Cake is a show-stopping holiday dessert, with layers upon layers of delicate crepes filled with eggnog pastry cream.

Eggnog crepe cake, you guys! Yes, I made you this epic Mille Feuille Crepe Cake as this year’s holiday dessert because I’m feeling all the yuletide feels.

The tree is trimmed,  fir-scented soy candles are burning around the clock and the Hipster Holiday station on Pandora is playing on repeat (shoutout to Lee from Fit Foodie Finds for clueing me into it).

The house is feeling super festive.

But I felt like I had to make a festive holiday dessert to convey my deep obsession with all things Christmas.

So this eggnog crepe cake is just the thing.

Why this Eggnog Crepe Cake is the best Christmas dessert ever! 

A mountain of thin crepes with eggnog pastry cream spread in between each layer and then topped off with whipped cream, a snowy dusting of powdered sugar and fresh nutmeg.

Can a cake get any more Christmasy than this?

My easy crepe recipe has some sugar and a little vanilla to make the batter nice and sweet rather than savory, which is perfect when you are making a crepe cake.

A hint of freshly grated nutmeg lends a warm, spicy aroma and flavor to this elegant holiday dessert!

Always grate your nutmeg fresh rather than using the ground stuff. It makes a much bigger flavor impact in my opinion.

I always use my Microplane Premium Classic Grater/Zester for this, which is another tip I can give you- go out and get you one if you don’t own one already, because this is one of my TOP kitchen essentials.

I actually own three: one that lives in my knife bag for my chef travels and two for the kitchen in case the other is in the dishwasher- that’s how much I use them (erryday).

Microplanes are da best for grating fresh garlic, ginger, citrus zest, hard cheeses and- you guessed it- nutmeg!

I teamed up with Microplane to give one away on my Instagram, so head over there to enter!

So, back to this eggnog crepe cake recipe. Have you ever made a crepe cake? This beauty layered with eggnog pastry cream is my first one!

It’s really not as intimidating as it looks, but I’m not going to lie to you, it is a legit time commitment.

Preparing the vanilla crepe batter and eggnog pastry cream is a cinch, and even assembling the cake is pretty chill.

But cooking each individual crepe is where the time suck occurs.

Not to worry though, if you are a chronic multi-tasker like me, there are a multitude of things you can do in between pouring batter and flipping crepes, such as:

Squats
Talk to your mom on the phone
Answer emails
Make an Instagram Story of you making a crepe cake
Listen to your favorite podcast/audiobook/Pandora station
Sweep the floor
Take out the trash
Feed the cat(s)…or dog(s)

So you can really turn it into time well spent, and this Eggnog Crepe Cake is SO worth the effort put forth.

Tips for making the perfect crepes for Mille Crepe Cake: 

• To get the pan to the perfect temperature, heat it up to medium-high. Once the pan is nice and hot turn down the heat to medium-low
• Once you have added the batter, swirl the batter in the pan so that it reaches all of the edges. Allow the crepe to cook for about 45 seconds or until the edges start to brown a bit. Then take a wooden or plastic spatula to flip your crepe and allow it to cook on the other side for another 20-30 seconds.
• Note that metal spatulas are more likely to rip your thin crepes as you flip them.
• Remove your pan from the heat and place you crepe on a plate lined with parchment paper, or a wire rack to cool. Alternatively, you can stack them on top of each other once they have each cooled slightly.
• There is no need to add more butter every time you pour some new batter in the pan. Just add it whenever your pan looks like it needs some greasing or if the crepes start to stick to the bottom.

Variations on this Crepe Cake recipe: 

• You can use store-bought or homemade eggnog for this recipe.
• Feel free to decorate the eggnog crepe cake with fresh berries or candied citrus fruit for a more colorful look.
• If you want to add some crunch to this mille crepe cake, sprinkle some chopped pistachios on top of every second layer of pastry cream.

FAQ: 

How long does this Eggnog Crepe Cake last? 

It is best to serve the Eggnog Crepe Cake rather soon after you have made it. However, you may store it in the refrigerator for up to 3 days.

Because of the eggnog pastry cream filling, it is very important to keep this crepe cake refrigerated at all times.

It will be ok at room temperature for up to 2 hours, so no need to rush people through dessert course.

How many crepes do I need for this crepe cake recipe?

For a pretty crepe cake, you will need at least 20, or even 30 crepes depending on how thick you make them.

Thanks to Microplane for hosting the giveaway on my Instagram, don’t forget to head over there for a chance to win a Premium Classic Grater/Zester in your choice of color.

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Eggnog Crepe Cake, share a photo using the hashtag #LePetitEats!

5 from 1 vote

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Eggnog Crepe Cake

This eggnog crepe cake aka. Mille Feuille Crepe Cake is a show-stopping holiday dessert, with layers upon layers of delicate crepes filled with eggnog pastry cream.

Course Dessert

Cuisine American

Keyword Crepe Cake Recipe, Eggnog Crepe Cake, Mille Crepe Cake

Prep Time 20 minutes

Cook Time 45 minutes

Resting time 2 hours

Total Time 1 hour 5 minutes

Servings 8 -10

Calories 490 kcal

Author Denisse Salinas

Ingredients

For the crepe cake:

• 3 cups milk
• 6 tablespoons butter melted (plus more for coating pan)
• 6 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 6 tablespoons sugar
• ½ teaspoon salt

For the eggnog pastry cream:

• 1 cup eggnog
• 1 cup whole milk
• 4 egg yolks
• 1/3 cup sugar
• ¼ cup flour
• ¼ cup cornstarch
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

For the cake topping:

• Whipped cream
• Confectioner's sugar
• Freshly grated nutmeg

Instructions

For the crepes:

1. To make the crepe batter, whisk flour, sugar, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk together milk, butter, eggs, and vanilla extract. Use an immersion blender to combine wet and dry ingredients until mixture is smooth (or transfer to a blender and blend until smooth, then pour back into bowl).
3. Cover bowl with plastic wrap and refrigerate for 2-24 hours. Stir batter before cooking.
4. Heat a 10-inch non-stick pan over medium-low heat and then add a bit of butter to coat the pan. Scoop ¼ cup of batter into the pan and swirl it around to completely cover the bottom. Cook until the edges are slightly browned, about one minute.
5. Gently flip with a spatula and cook until underside is golden brown, about another 30 seconds-1 minute.
6. Transfer crepe to a baking sheet lined with parchment paper. Repeat with the remaining batter and continue to stack the crepes on top of each other.

For the eggnog pastry cream:

1. To make the pastry cream, bring the eggnog and milk to a simmer in a medium saucepan over medium-low heat.
2. While the mixture is heating, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt and vanilla in a medium bowl.
3. Temper the egg mixture by slowly whisking in half of the heated eggnog mixture, then whisk the tempered egg mixture back into the eggnog mixture in the saucepan. Return the pan to a medium-low heat and bring the mixture to a low boil. Cook, whisking constantly, until mixture is very thick, about 4-6 minutes.
4. Strain the mixture through a fine sieve into a bowl and cover with plastic wrap, pressing plastic to the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate to chill for at least 2 hours.

Assemble the Crepe Cake:

1. Place one crepe on a cake platter or plate and spread a very thin layer of eggnog pastry cream on top with an offset spatula.
2. Continue to layer crepe and pastry cream until the cake is 20 layers high, ending with a crepe on top.
3. Top with whipped cream, powdered sugar, and nutmeg. Chill cake for at least one hour before slicing.

Recipe Notes

Tips for making the perfect crepes for Mille Crepe Cake: 

• To get the pan to the perfect temperature, heat it up to medium-high. Once the pan is nice and hot turn down the heat to medium-low
• Once you have added the batter, swirl the batter in the pan so that it reaches all of the edges. Allow the crepe to cook for about 45 seconds or until the edges start to brown a bit. Then take a wooden or plastic spatula to flip your crepe and allow it to cook on the other side for another 20-30 seconds.
• Note that metal spatulas are more likely to rip your thing crepe as you flip them.
• Remove your pan from the heat and place you crepe on a plate lined with parchment paper, or a wire rack to cool. Alternatively, you can stack them on top of each other once they have each cooled slightly.
• There is no need to add more butter every time you pour some new batter in the pan. Just add it whenever your pan looks like it needs some greasing or if the crepes start to stick to the bottom. 

Products I recommend for this recipe: