In theory, mille crepes are very easy to make. You just make a bunch of crepes and stack them up. But the patience it takes to finish building it—and the pressure to make it look perfect—is what makes mille crepes intimidating.

So we revere restaurants like Paper Moon Cafe who make this art form of a dessert as their main draw.

Talking to the moooooooooon. – Bruno Mars

That said, we’re not ones to back down from a challenge. So we hacked this baby, and boy, did it take us a while. If you think that making 13 crepes will taste your patience, then you’re wrong. That part was actually fun (especially if you try to flip it—go on, you can do it.) It’s the whipping of the cream that made us question why we were doing this in the first place. Pro-tip: call a friend to tag team, unless you’re up for a mean arm workout.

PS: If you’re set on making your mango mille crepe picture-perfect, we suggest making thin AF crepes, and slicing your mangoes into thin strips.

Paper Moon Mango Mille Crepe

  • Serves: 5-10 people
  • Active time: 2 hrs
  • Total time: 2 hrs
  • Difficulty: Hard
  • Special tools: Blender, Hand mixer


  • 3 cups flour
  • 6 eggs
  • 1 ½ cups milk
  • 1 ½ cups water
  • ¼ cup + 2 tbsp. butter, melted
  • 4 cups sweetened whipping cream
  • 1 cup cream cheese, softened
  • 2 cups mango, diced + 1 cup


  1. In a blender, place flour, eggs, milk, water, and butter.
  2. Blend until smooth and set aside to rest, about 30 minutes.
  3. Rest batter in the fridge for 30 minutes.
  4. While batter is resting, whip sweetened whipping cream in a mixer until soft peaks form.
  5. Add the softened cream cheese and continue whipping until well incorporated and the mixture reaches stiff peaks.
  6. Cover with plastic wrap and set aside in fridge until ready to use.
  7. To make crepes, set a pan over low heat.
  8. Add batter, ¼ cup at a time, and swirl until the pan is coated.
  9. Cook for about 1 minute or until set, then flip crepe to set the other side.
  10. Remove from pan and repeat with the remaining batter until all crepes are made.
  11. Set aside to cool.
  12. Once crepes have cooled, assemble the cake.
  13. Lay down one crepe on a large plate, followed by ¼ cup of cream.
  14. Sprinkle a few diced mangoes then continue to alternate the layers until all crepes, 2 cups of mango, and all but ¾ cup of cream have been used.
  15. To decorate, add ½ cup of cream and spread evenly over the top, leaving a 1-inch border of crepe exposed.
  16. Add the diced mangoes in a circle in the center of the cream.
  17. Take the remaining cream and place in a piping bag with a small star tip.
  18. Pipe a border around the mangoes to finish.​

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