# What You'll Need:
→ Crepes
01 - 2 cups all-purpose flour
02 - 2.5 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt
→ Vanilla Cream Filling
08 - 2 cups heavy whipping cream, chilled
09 - 0.33 cup powdered sugar
10 - 8 ounces mascarpone cheese, softened
11 - 1 teaspoon pure vanilla extract
→ Strawberries
12 - 2 cups fresh strawberries, hulled and thinly sliced
13 - 1 tablespoon granulated sugar, optional
→ Decoration
14 - Powdered sugar for dusting
15 - Whole fresh strawberries for garnish
16 - Fresh mint leaves, optional
# Steps to Follow:
01 - In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until combined. Gradually add wet ingredients to dry ingredients, whisking continuously until smooth and lump-free. Cover the batter and let rest at room temperature for 20 minutes.
02 - Heat a nonstick skillet or crepe pan measuring 8 to 10 inches over medium heat. Lightly butter the cooking surface. Pour approximately 0.25 cup of batter into the center and immediately swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges begin to lift. Flip and cook the reverse side for approximately 30 seconds. Transfer the cooked crepe to a plate and repeat until 16 to 18 crepes are prepared. Allow crepes to cool completely.
03 - In a large mixing bowl, beat the chilled heavy whipping cream and powdered sugar using an electric mixer until soft peaks form. Add softened mascarpone cheese and vanilla extract, then beat until the mixture is smooth and thick, being careful not to overmix.
04 - In a bowl, toss the sliced strawberries with 1 tablespoon of granulated sugar. Let the mixture sit for 10 minutes to allow the strawberries to release their natural juices.
05 - Place the first crepe on a serving platter. Spread a thin, even layer of vanilla cream filling over the crepe using an offset spatula or butter knife. Sprinkle a small portion of the macerated sliced strawberries over the cream. Top with another crepe and repeat the layering process with cream and strawberries. Continue until all crepes, cream, and strawberries are incorporated, finishing with a plain crepe on top.
06 - Cover the crepe cake with plastic wrap or a cake dome and refrigerate for a minimum of 1 hour to allow the layers to set and the flavors to meld.
07 - Immediately before serving, dust the top of the cake generously with powdered sugar. Garnish with whole fresh strawberries and fresh mint leaves if desired.
