Fresh, floral, and light — your new favorite fall dessert! If you’re into desserts that taste elegant and refreshing, this Jasmine Melon Mille Crêpe Cake is pure perfection. Imagine thin layers of soft matcha crêpes, creamy jasmine-infused whipped cream, and juicy pieces of honeydew melon in between — every bite feels like a little breeze of spring in your mouth.
This cake doesn’t just look beautiful — it feels soothing to make. The fragrance of jasmine tea fills your kitchen while you whip the cream, and the colors of soft green and cream layers make it almost too pretty to eat. It’s delicate, light, and the perfect dessert to share with friends or to enjoy with a cup of tea.
I call this one my “good girl” cake — it’s gentle, graceful, and quietly delicious. And the best part? You don’t even need an oven to make it. Just patience and a bit of love for layering. Let’s make it together!
Jasmine Melon Mille Crêpe Cake
Delicate, floral, and refreshing — this Jasmine Melon Mille Crêpe Cake combines the elegance of jasmine-infused cream with the natural sweetness of honeydew melon. Each layer is soft, fragrant, and irresistibly light — perfect for tea time or a special summer dessert.
Ingredients
Jasmine Cream
- 500g heavy cream
- 8g jasmine tea leaves
- 28g sugar
Crêpe Batter
- 3 eggs
- 40g sugar
- 100g cake flour (low-gluten flour)
- 5g matcha powder
- 35g butter (melted)
- 320g milk
For Assembly
- Fresh honeydew melon (sliced thinly)
- Crispy pearls or puffed rice (optional for texture)
- Chamomile flowers (for decoration)
Instructions
- Infuse the cream: Warm the heavy cream in a pot (don’t boil it!). Add the jasmine tea leaves and let them steep for about 15 minutes. Strain and chill the infused cream in the fridge until completely cold.
- Make the crêpe batter: In a bowl, whisk together eggs and sugar. Add the milk little by little, then sift in cake flour and matcha powder. Mix until smooth, then stir in melted butter. Strain once to remove lumps.
- Cook the crêpes: Heat a nonstick pan over low heat. Pour a small amount of batter and swirl to coat the pan evenly. Cook for 1–2 minutes on each side until set. Repeat until you have around 15–20 thin crêpes. Let them cool completely.
- Whip the jasmine cream: Whip the chilled jasmine-infused cream with sugar until soft peaks form.
- Assemble the mille crêpe: Layer one crêpe on a plate, spread a thin layer of jasmine cream, add a few melon slices, and repeat until all layers are used. Chill the cake for at least 2 hours to set.
- Decorate: Top with more melon cubes, crispy pearls, and a sprinkle of chamomile flowers for a dreamy finish. 🌼
🍈 Q&A — Jasmine Melon Mille Crêpe Cake 🌼✨
Q1: How can I make the jasmine flavor stand out more?
Use high-quality jasmine tea and let it steep in warm cream for at least 15 minutes. The longer the infusion, the more fragrant your cream will be — just don’t boil it!
Q2: Can I prepare the crêpes ahead of time?
Yes! You can make the crêpes a day ahead. Stack them with parchment paper between each layer, cover tightly, and refrigerate until you're ready to assemble the cake.
Q3: What if I don’t have jasmine tea?
You can substitute with chamomile or green tea for a gentle floral note. They pair beautifully with melon and give a similarly light and elegant flavor.
Q4: How do I get clean layers when slicing the mille crêpe?
Chill the cake for at least 2–3 hours before slicing, and use a sharp knife warmed in hot water. Wipe the blade clean between each cut for perfect layers!
Q5: Any decoration ideas for a dreamy presentation?
Top with honeydew balls, a drizzle of honey, a few edible chamomile flowers, or crispy pearls for texture. It’ll look just as lovely as it tastes. 💚🍰
This Jasmine Melon Mille Crêpe Cake is like a soft whisper of sweetness — not too heavy, not too sweet, and incredibly refreshing. It’s perfect for autumn when you want something elegant and light. One slice and you’ll fall in love with the gentle floral aroma and creamy texture.
