This Pomegranate Jelly Mille Crêpe Roll is the very definition of elegance a dreamy, blush-red dessert that feels like it came straight out of a fairytale Refreshing yet creamy, fruity yet light
every bite is a perfect balance between sweet pomegranate jelly and silky cream layers wrapped in delicate pink crêpes.
It’s the kind of dessert that makes any afternoon feel special
Pomegranate Jelly Mille Crêpe Roll | Autumn Fairy’s Tea Delight
Ingredients
Crêpe Batter
- Eggs — 3
- Sugar — 45g
- Cake flour — 100g
- Dragon fruit powder — 2g
- Red yeast rice powder — 1g
- Butter (melted) — 35g
- Milk — 320g
Pomegranate Jelly
- Pomegranate juice — 100g
- Gelatin sheets — 5g
Whipped Cream
Option 1:
- Heavy cream — 230g
- Sugar — 12g
Option 2 (for fruity flavor):
- Heavy cream — 300g
- Pomegranate raspberry jam — 50g
- Sugar — 15g
Instructions
- Make the crêpe batter:
In a bowl, whisk together eggs and sugar until smooth. Add milk gradually, then sift in cake flour, dragon fruit powder, and red yeast rice powder. Stir until lump-free. Finally, mix in melted butter. Let the batter rest for 30 minutes for a smoother texture. - Cook the crêpes:
Heat a non-stick pan on low heat, pour in a thin layer of batter, and swirl to coat evenly. Cook until set, then gently flip. Repeat until all batter is used and cool completely. - Make the pomegranate jelly:
Soften gelatin sheets in cold water. Heat pomegranate juice slightly, then stir in softened gelatin until fully melted. Pour into a flat dish, refrigerate until firm, and cut into small cubes. - Prepare the cream:
Whip the cream (choose plain or fruity version) with sugar until soft peaks form. - Assemble the mille crêpe roll:
Lay a crêpe on parchment paper. Spread a thin layer of cream, scatter pomegranate jelly cubes, then stack another crêpe on top. Repeat until you run out of layers. Roll it up tightly with the help of the paper, then chill in the fridge for at least 2 hours. - Slice & Serve:
Cut into thick slices — each one reveals pink, white, and ruby-red layers that look absolutely enchanting
Q&A — Pomegranate Jelly Mille Crêpe Roll
Can I use pomegranate juice from a bottle?
Yes! Just make sure it’s 100% pure pomegranate juice without added sugar. If it’s sweetened, reduce the sugar in your jelly mixture slightly to balance the flavor.
What can I use instead of red yeast rice powder?
You can replace it with a small amount of beetroot powder, raspberry powder, or simply omit it — your crêpes will still have a lovely pink tone from the dragon fruit powder.
How do I keep my crêpes soft and flexible for rolling?
Cover each crêpe with plastic wrap while cooling to prevent drying out. Avoid overcooking them — a soft, tender texture makes rolling much easier without cracking.
Can I use agar-agar instead of gelatin for the jelly?
You can, but note that agar sets firmer than gelatin. Use about half the amount of agar (around 2–2.5g) and adjust the texture by adding slightly more juice if needed.
How long can I store the mille crêpe roll?
Store it in the fridge for up to 2 days, tightly wrapped to prevent drying. For the best taste and texture, slice and enjoy it chilled within the first 24 hours.
- Let the jelly fully set before cutting to keep the layers neat.
- Chill well before slicing to achieve the perfect cross-section.
- For extra flair, garnish with fresh pomegranate seeds or edible petals before serving.
Delicate, refreshing, and visually stunning — this Pomegranate Jelly Mille Crêpe Roll is the perfect autumn tea-time dessert for anyone who loves beauty in every bite
