Multi-layered crêpe cake with strawberry mascarpone and fresh berries—light, creamy, and perfect for Mother's Day.
# What You Need:
→ Crêpe batter
01 - All-purpose flour — 2 cups
02 - Whole milk — 2 1/2 cups
03 - Large eggs — 4
04 - Granulated sugar — 1/4 cup
05 - Unsalted butter, melted — 4 tablespoons
06 - Vanilla extract — 1 teaspoon
07 - Salt — pinch
→ Strawberry mascarpone filling
08 - Mascarpone cheese, room temperature — 8 ounces
09 - Heavy cream, chilled — 1 cup
10 - Powdered sugar — 1/2 cup
11 - Vanilla extract — 1 teaspoon
12 - Fresh strawberries, hulled and finely chopped — 1 1/2 cups
→ Topping and garnish
13 - Fresh strawberries, halved — 1 cup
14 - Powdered sugar for dusting — 2 tablespoons
15 - Fresh mint leaves (optional) — to garnish
# How-To Steps:
01 - Whisk together the flour, granulated sugar and a pinch of salt in a large bowl. In a separate bowl, whisk the eggs with the milk, melted butter and vanilla extract. Gradually pour the wet mixture into the dry ingredients, whisking until the batter is smooth and free of lumps. Cover and let rest 20–30 minutes at room temperature to relax the gluten.
02 - Heat a nonstick crêpe pan or skillet over medium heat and brush lightly with butter. Pour approximately 1/4 cup of batter into the center and quickly swirl to coat the surface in a thin, even layer. Cook until the edges lift and the underside is lightly golden, about 1–2 minutes, then flip and cook the second side briefly. Transfer to a plate, separating each crêpe with a square of parchment paper as you stack. Cool completely before assembling.
03 - Using an electric mixer, whip the chilled heavy cream to stiff peaks. In another bowl, whisk the mascarpone with powdered sugar and vanilla until smooth and silky. Gently fold the whipped cream into the mascarpone mixture until homogenous, then fold in the finely chopped strawberries with a light hand to preserve texture.
04 - Place one cooled crêpe on a serving platter and spread a thin, even layer of the strawberry mascarpone. Repeat, layering crêpes and filling until using all crêpes, finishing with a crêpe on top. For additional flavor, optionally brush each crêpe lightly with strawberry jam before applying the filling.
05 - Arrange halved strawberries and mint leaves on the top layer and dust with powdered sugar just before serving. Refrigerate the assembled cake for at least 1 hour to firm the layers for cleaner slices.
