Milk Tart Crepe Cake

 Alternating layers of perfectly thin crepes and a luscious pastry cream, topped with cinnamon sugar, to reinvent the classic Milk Tart!

Serves: 12
Time: 40 minutes
Recipe by: Thando Manyoni


1 cup flour
½ cup sugar
1 tsp salt
1 ½ cup milk, room temperature
3 large eggs, room temperature
½ tbsp vanilla essence
6 tbsp butter, melted

Milk tart filling:
1 cups Clover fresh milk
10g butter
1 tsp vanilla essence
1 tsp ground cinnamon
2 tbsp flour
2 tbsp cornflour
¼ cup sugar
pinch of salt
1 egg

Cinnamon sugar:
¼ cup granulated sugar
2 tsp ground cinnamon


Whisk together the flour, sugar and salt. In a separate bowl, whisk the milk, eggs and vanilla. Gradually pour the milk mixture into the flour mixture and whisk until smooth. Whisk in the butter. Refrigerate for at least 2 hours or overnight.
In a saucepan make the milk tart filling; combine half the milk, butter, vanilla essence and cinnamon. Bring to a gentle simmer. In a bowl whisk egg, add the flour, cornflour, remaining milk, sugar and salt until smooth. Slowly temper the hot milk into the egg mixture. Add the whole mixture back into the saucepan and whisk until the mixture thickens. Once thickened, pour the mixture into a bowl and cover with plastic wrap directly touching the mixture and cool.
Heat crepe pan or non-stick pan with butter over medium heat. Remove from the heat and pour about 2 tablespoons of batter into the centre. Cook until the edges are golden and centre is dry, about 30 seconds per side. Slide the crepe onto a plate. Repeat the process until the batter is finished. Coating the pan with butter as needed. Let them cool.
Place 1 crepe on a flat serving dish. Spread a few tablespoons of the milk tart filling onto the crepe. Top with another crepe and continue layering the crepes and filling, ending with the milk tart filling. Refrigerate until firm, about 1 hour. Once ready to serve, remove from the oven, sprinkle on the cinnamon sugar and serve.

Chefs Tip:

Refrigerating the crepe batter allows the flour to fully absorb the liquid which is the secret to delicate melt-in-your-mouth crepes.

When covering the milk tart filling with plastic wrap to cool, ensure that the plastic wrap touches the surface of the milk tart as this will prevent a skin from forming