Lady M still makes my favorite mille crepe cake in all of NYC, but there are many places around the city that do respectable versions. At Bosie Tea Parlor you'll find a ten-layer crepe cake with not vanilla cream, but earl grey cream tucked between each layer. A torched caramelized top finishes off each wedge. Further east at Bottega Falai, the crepe cake ($7, pictured above) consists of seven layered paper-thin crepes and plenty of fluffy cream, pure and barely sweetened with sugar, between each layer. No caramelized top here, but that final top of cream is perfectly golden. The high cream-to-crepe ratio would satisfy any lover fresh whipped cream... and I'm sure there's quite a few of you out there!
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.