Save to Pinterest A stunning, layered crepe cake filled with fresh strawberries and silky vanilla cream — a perfect centerpiece for a Mothers Day brunch.
Save to Pinterest This French-inspired dessert combines delicate homemade crepes with a rich mascarpone filling for a light yet indulgent treat that looks far more complex than it is to assemble.
Ingredients
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- Crepes
- 2 cups (250 g) all-purpose flour
- 2 ½ cups (600 ml) whole milk
- 4 large eggs
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- Vanilla Cream Filling
- 2 cups (480 ml) heavy whipping cream, chilled
- ⅓ cup (40 g) powdered sugar
- 8 oz (225 g) mascarpone cheese, softened
- 1 tsp pure vanilla extract
- Strawberries
- 2 cups (300 g) fresh strawberries, hulled and thinly sliced
- 1 tbsp granulated sugar (optional, for macerating)
- Decoration
- Powdered sugar, for dusting
- Whole strawberries, for garnish
- Fresh mint leaves (optional)
Instructions
- 1. Prepare the crepe batter
- In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add wet ingredients to dry, whisking until smooth. Cover and let rest for 20 minutes.
- 2. Cook the crepes
- Heat a nonstick skillet (8-10 inch) over medium heat. Lightly butter the pan. Pour about ¼ cup batter, swirling to coat the bottom. Cook 1–2 minutes until edges lift, flip, and cook another 30 seconds. Stack crepes on a plate; repeat to make 16–18 crepes. Let cool completely.
- 3. Prepare the filling
- In a large bowl, beat heavy cream and powdered sugar until soft peaks form. Add mascarpone and vanilla; beat just until smooth and thick.
- 4. Macerate the strawberries (optional)
- Toss sliced strawberries with 1 tbsp sugar, let sit 10 minutes to release juices.
- 5. Assemble the cake
- Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe, sprinkle with a few sliced strawberries. Top with another crepe. Repeat layers until all crepes, cream, and strawberries are used, finishing with a crepe.
- 6. Chill the cake
- Cover and refrigerate for at least 1 hour to set.
- 7. Decorate
- Just before serving, dust with powdered sugar, garnish with whole strawberries and mint leaves.
Zusatztipps für die Zubereitung
For best results, use ripe, sweet strawberries. Ensure the crepes are completely cool before assembling to prevent the vanilla cream from melting and compromising the cake's structure.
Varianten und Anpassungen
You can substitute mascarpone with cream cheese; simply use slightly less and beat until smooth. This swap provides a tangier profile that complements the sweet strawberries beautifully.
Serviervorschläge
The cake can be made a day ahead; just remember to decorate it immediately before serving. This dessert pairs wonderfully with a glass of sparkling rosé or a fruity white wine.
Save to Pinterest Garnished with fresh mint and a dusting of sugar, this strawberry crepe cake is as beautiful to look at as it is delicious to eat, making every slice a special experience.
Common Recipe Questions
- → What type of flour is best for the crepes?
All-purpose flour works well for a tender but sturdy crepe suitable for layering.
- → Can the crepes be prepared ahead of time?
Yes, crepes can be made in advance and stored covered in the refrigerator, then layered when ready.
- → How do I macerate the strawberries?
Toss sliced strawberries with a bit of sugar and let them sit for 10 minutes to release their natural juices and sweetness.
- → What is the best way to achieve silky vanilla cream?
Beat chilled heavy cream and powdered sugar to soft peaks, then gently fold in mascarpone and vanilla extract until smooth.
- → How long should the assembled layers chill before serving?
Chill the layered crepe for at least one hour to set the cream and allow flavors to meld.
