Gâteau Mille Crêpes is a classic French cake that translates to “thousand crêpe cake”. But it's not really 1000 layers, there's just around 20 layers. It’s the perfect dessert for people (like me) who have a rancorous relationship with their ovens because it’s made entirely on the stove.
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The first thing is that you’re going to want to use a heavy bottomed non-stick pan. The heavy bottom helps distribute the heat evenly, preventing the center from burning, and the non-stick coating will make your life much easier.
The second thing is that getting the temperature of the pan right is very important. If the pan is too hot, the crêpe batter will solidify before you have a chance to swirl it around. If it’s too cold, the crepe will have a tendency to stick to the pan (though this is less of an issue if you use a non-stick pan).
Lastly, measure out the crepe batter in a small liquid measuring cup (the type that holds up to a quarter cup). This will help ensure that every crepe is the same size and thickness.
Don’t worry if they don’t all look perfect, as long as you have 1 good looking crepe (for the top) your cake will look beautiful.