Taro Mille Crepe Cake

This Taro Mille Crepe Cake is very beautiful and tasty, but it is time-consuming to make. Even if you are a master at making crepes, you have to make a lot of them so it will take up a good chunk of time. The taro flavor comes from taro bubble tea powder which you can buy at most Asian markets.

Looking for something easier? Try my Taro Pancakes Recipe.

🍠 About This Recipe

This Taro Crepe Cake is like if taro bubble tea had a baby with a crepe cake. The filling is sweet and creamy, and the crepes have a soft, delicate, and slightly elastic texture. The secret is using taro bubble tea powder, which I'll explain more below.

I recently made this for a friend's birthday, and it was a huge hit! The flavor of taro was infused throughout the cake, and it tasted great with maple syrup.

Crepes are easy to make but can be time-consuming if you've never made them before. Each crepe needs to be made individually, and it usually takes about 1 minute per crepe. In total, you will need about 10-15 crepes. The batter will also need to rest for at least one hour (ideally overnight) to develop its traditional texture.

🧑‍🍳 Taro Bubble Tea Powder

The key ingredient is taro bubble tea powder. You can buy this at most Asian grocery stores in the coffee/tea section. It is essentially a flavoring powder meant for making bubble tea at home, but it works great in desserts.

You may also consider using fresh taro, but I do not recommend adding it to the batter. The batter for crepes is very strict. You cannot add taro without changing the texture. It will make them too delicate and fall apart.

If you want fresh taro, you should serve it as a topping or spread it between the crepe layers. To do that, you will need to cook the taro first. I suggest chopping it into small pieces and steaming it for 20-30 minutes. Then you can mix it with sweetened condensed milk (or milk and sugar) to make a sweet paste.

🧂 Ingredients

• Crepe batter: This is based on one of my favorite crepe recipes. You will need all-purpose flour, taro bubble tea powder, milk, eggs, butter, and salt. The cake needs 10-15 crepes, but the batter makes enough for 18, so you can have some practice ones 🙂.
• Taro cream filling: Heavy cream (whipping cream), taro powder, and powdered sugar (sorry, forgot to include it in the picture).
• Oil or butter for greasing the pan.
• For serving: I love drizzling on maple syrup, but you can top it with basically anything you would for regular crepes or pancakes.

🔪 Instructions

For making the crepes, I am using a nonstick pan today, but you can use any flat-bottomed pan. A well-seasoned cast-iron works really well.

STEP 1: Add flour, salt, taro powder, milk, eggs, and melted butter to a blender cup. Blend on medium-high speed until smooth, about 1 minute. Leave the lid on and allow it to rest for at least one hour and up to overnight in the fridge.

The reason we need to let the batter rest is to give time for the flour to fully hydrate and the air bubbles to dissipate. This helps us get smooth crepes with the right texture—soft, delicate, slightly elastic, and pliable.

STEP 2: Heat a 10-inch non-stick pan over medium-high heat. Use a paper towel to wipe the bottom with a bit of oil (or butter). Pour ⅓ cup of batter into the pan, pick it up, and immediately swirl it in a circle to cover the pan in a thin layer.

STEP 3: Cook the crepe until the bottom begins to brown, about 1 minute. Use a spatula to flip it over and cook briefly on the other side, then transfer it to a plate. Repeat until the remaining batter is cooked. You should end up with around 15-18 crepes.

Allow the crepes to cool in the refrigerator until cool to the touch.

STEP 4: Add the heavy cream, taro powder, and powdered sugar to a mixing bowl and beat on high for 3-4 minutes until stiff peaks form.

STEP 5: To assemble the cake, place one crepe on a large plate or cake stand. Put a small amount of cream in the center, then use an offset or icing spatula to spread it evenly across the crepe. Repeat these layers 15 times, refrigerate for at least 1 hour, slice, and serve!

📋 Recipe

🍽 Looking for more Asian desserts?