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Coconut whipped cream sandwiched between layers of delicious crêpes, then topped with rich homemade dulce de leche! Whether you call it gâteau de crêpes, mille crêpe, or crepe cake, this is a beautiful and impressive dessert! #french #crepecake #crepes #pancakes #gateau #millecrepe #dulcedeleche #coconut #dairyfree #condensedmilk #caramel #cake
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Dulce de Leche Mille Crepe Cake

Servings: 8 slices
Author: Ai Willis
Coconut whipped cream and crêpes layered and topped with vegan dulce de leche! Whether you call it gâteau de crêpes or crepe cake, it's a beautiful dessert!
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Ingredients

Dulce de leche

  • 1 can (11.25oz/320g) Nature's Charm sweetened condensed coconut milk

Crepes

  • 4 cups (480g) flour
  • ¼ teaspoon fine sea salt
  • Pinch of ground cinnamon
  • 2 teaspoon baking powder
  • ¼ cup (60ml) olive oil
  • 4⅔ cups (1120ml) almond milk

Whipped cream

  • 1 can (13.5oz/400ml) Nature's Charm coconut whipping cream, refrigerated overnight
  • ¼ cup (28g) powdered sugar
  • ¼ teaspoon vanilla extract

Instructions

Dulce de leche

  • Preheat the oven to 450°F/230°C. Pour the sweetened condensed coconut milk into a 9 inch round pan and cover tightly with aluminum foil. Place the pan in a bigger pan and add enough hot water to the bigger pan so the water reaches halfway up the round pan. Bake for 1½ hours. Check halfway through the baking time to see if any additional hot water is necessary to keep the water level the same. Take the round pan out of the water, remove the foil, and let it cool.

Crepes

  • In the blender, add the flour, salt, cinnamon, baking powder, olive oil, and almond milk. Blend until the mixture is smooth. Cover and let the batter rest in the refrigerator for an hour.
    If you don't own a big blender, add the flour, salt, cinnamon, baking powder into a large bowl and whisk together. Slowly add the olive oil and almond milk and whisk until smooth. Pour the batter through a sieve to ensure there are no lumps.
  • Heat a little olive oil in a nonstick pan over medium heat. Pour in ¼ cup/60ml of the crepe batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes on each side. Rest on a wire rack and cover with a tea towel to keep moist. Repeat until all the crepes have been made.

Whipped cream

  • Place your bowl in the freezer for 10 minutes to let it chill.
  • Pour the can of coconut whipping cream into the chilled bowl and whip using a hand mixer and whip at maximum speed for 3-4 minutes. Add the powdered sugar and vanilla and whip until combined.

Assembly

  • Put one crepe on a plate or cake stand. Spread a thin layer of coconut whipped cream and top with another crepe and another layer of whipped cream. Continue until you run out of whipped cream and you end with a crepe layer on top.
  • Pour dulce de leche on top and serve.

Notes

Double the amount of coconut whipped cream if you want to cover the entire crepe cake with whipped cream so it looks more like a conventional cake.
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