Tropic Throwdown Mille Crepe cake with Honey Ginger Crème

Recipe By Sihan Lee

Tropical fruit season is upon us! The Tropic Throwdown Mille Crepe Cake is a good way to exploit the sweetness of your fruit loot. Layers of crepes smeared with a luscious pastry cream laced with ginger and honey hides juice bombs of rambutan and lychee in between. A vibrant spread of fruits above are sure to impress your dinner guests as well!



  • 1 3/4 cup milk
  • 3 tbsp caster sugar
  • 3 large eggs
  • 25g butter, melted and cooled
  • 1 cup cake flour
  • 1/2 tsp baking powder

Honey and Ginger creme patissier

  • 250g milk
  • 20g honey
  • 4 slices of ginger
  • 30g caster sugar
  • Egg yolks 2
  • Cornstarch 18g
  • Butter 18g
  • Cream 200g whipped


  • Mango
  • Rambutan
  • Pineapple
  • Lychee

To make the crepes:

  1. First, whisk the butter, eggs, sugar, milk, baking powder and cake flour together till smooth.
  2. Put it through a sieve to get rid of lumps. Leave the batter in the fridge for at least an hour.

Meanwhile, make your creme patissiere:

  1. In a pot, place your milk, honey, and 4 slices of ginger. Bring to a gentle simmer with the lid on, take off the heat and leave to infuse for at least 15 minutes. Remove the ginger pieces.
  2. In another bowl, whisk together the egg yolks and sugar till light and creamy. Add in the cornstarch and about half the ginger milk from the pot. Whisk till homogenous.
  3. Heat up the pot of milk again till almost bubbling and then slowly pour the milk into the egg yolk mixture, making sure to whisk continuously. Transfer the milk mixture back into the pot and cook till little bubbles form at the edges and a curd starts to form. Keep it on the stove for at least a minute after, whisking non-stop to cook out the starch. Remove from flame, whisk in the cold butter and transfer into a container.
  4. Cling film the surface such that the film comes into direct contact with the creme patissiere - this is to avoid crusting.
  5. Cool in fridge for at least half an hour.
  6. Cook crepes in a pan, one by one. Keep the pan on medium-low and exercise patience as your wait for one side to brown before flipping it. Transfer the finished crepes to a plate and wait for them to cool.
  7. Whip up your cream till soft peaks. Remove your creme patisserie from the cling film and in another bowl, whisk it till there are no visible lumps. Fold the soft whipped cream through the creme patisserie to create a softer cream.
  8. Start to assemble your crepe cake, making sure to work with your rambutan and lychee prior to that, deseeded, dicing and slicing.
  9. Spread 35g of cream between each layer and in between every alternate layer, scatter some tropical fruits between the layers. Pressing down gently to ensure that your crepe cake is an even layer. Finish off the cake with more chopped fruits.