Victoria Rose Black Tea Miller Crepe Cake

Victoria Rose Black Tea Miller Crepe Cake

A crêpe cake has been on my to-do list all year. Leave it to a procrastinator like myself to finally set aside time during the last few days of 2018 to tackle this classic recipe. This isn’t the easiest cake to make, but I love its chic meets rustic vibe.

One of the main ingredients is our Victoria Rose Black Tea. People fell in love with this black tea upon opening the pouch. It is a mix of the light spice of delicate, young rose buds and petals atop the sweet fullness of Ceylon black tea.  it’s floral and fragrant without being overwhelming.

Makes 1-8″ cake. 


{Pastry Cream}

1/4 cup cornstarch

3/4 cup sugar

2 cups whole milk

2 Tbsp Victoria Rose Black Tea 

4 egg yolks

1/4 tsp salt

2 Tbsp unsalted butter

2 tsp vanilla extract

1/8 tsp rose water


3 cups all-purpose flour

6 eggs

1 1/2 cup water

1 1/2 cup milk

6 Tbsp butter, melted

3/4 tsp salt

3 Tbsp sugar

non-stick spray or melted butter


powdered sugar


mixing bowl

medium pot

mesh strainer, for tea


plastic wrap


8″ crêpe pan


1/3 cup measure

paper towel

large plate or cake stand

Tbsp measure

sifter, for powdered sugar


1. Make the Pastry Cream. In a medium bowl, mix together the cornstarch, sugar, and egg yolks. Add in 1/2 cup of the milk, then mix everything together. In a pot over low-medium heat, heat the milk until it simmers. Turn off the heat, add the loose tea, then let it steep for 5-7 minutes. Strain out the tea, pressing out all of the milk from the leaves. Add this hot tea milk gradually into the cornstarch mixture, whisking continually. Return the mixture to the pot, then set on low heat and stir vigorously for 5-7 minutes until the pastry cream is thick and comes to a boil. Mix the butter, vanilla, and rose water into the pastry cream. Transfer the pastry cream to a bowl, then cover with plastic wrap against the surface. Set this aside to cool.

2. Make the Crêpe Batter. Place all the crêpe ingredients (except the non-stick spray) in the blender, placing the liquid ingredients in first before adding the dry. Blend until the mixture is lump-free and smooth.

3. Cook the Crêpes. Spray the crêpe pan with non-stick spray (or coat with a thin layer of melted butter), then place it on very low heat until the pan gets evenly warm. Pour a 1/3 cup of the batter in the center of the pan, then roll the pan in a circular motion so that the batter distributes to an even thickness. Cook the crêpe for a few minutes on the first side until it releases from the pan. Check to see that the color of the crêpe underneath is lightly browned, then flip the crêpe over to cook on the other side for a few minutes more. Stack the crêpes on top of one another as you make them, covering them with a damp paper towel. Repeat this step to make 20 crêpes.

4. Construct the Cake. Place one crêpe on a large plate or cake stand. Spoon 1 Tbsp of pastry cream in the middle of the crêpe, then spread it out evenly over the surface of the crêpe leaving a 1/2″ border all around. Repeat this step for 19 of the crêpes, topping with one last crêpe to create a finished cake. Optionally, dust the cake with powdered sugar to finish…enjoy!

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