Description
A light and delicate layered cake made with thin crepes and a creamy filling, perfect for special occasions or cozy family dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine salt
- 4 large eggs
- 3 cups whole milk, room temperature
- 4 tablespoons unsalted butter, melted and cooled, plus more for the pan
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar, sifted
- Zest of 1 lemon (optional)
- Fresh berries or jam for topping (optional)
- Confectioners sugar for dusting (optional)
Instructions
- Make the batter: In a bowl, whisk flour, sugar, and salt. In another bowl, beat eggs with milk, melted butter, and vanilla. Pour the wet into the dry and whisk until smooth. Let the batter rest for 30 minutes.
- Heat and test the pan: Warm a nonstick or well-seasoned crepe pan over medium heat. Brush lightly with melted butter. Pour about 1/4 cup batter and swirl to cover the pan in a thin layer.
- Cook the crepes: Cook until the top sets and the edges lift, about 30 to 45 seconds, then flip and cook another 10 to 20 seconds. Transfer to a plate and stack as you go.
- Prepare the filling: Whip cold heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar and lemon zest until smooth. Fold the whipped cream into the mascarpone until combined and spreadable.
- Assemble the cake: Place a crepe on your serving plate, spread a thin layer of filling, and smooth. Repeat, stacking 20 to 25 crepes until you reach the desired height. Finish with a crepe on top and spread a thin layer of filling.
- Chill and set: Cover the cake and chill for at least one hour or overnight.
- Serve: Slice with a sharp knife warmed under hot water. Add toppings as desired.
Notes
For a richer batter, swap half-and-half for part of the milk. The cake tastes freshest the next day, after the layers have settled.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg