Chef John’s Strawberry Crepe Cake

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Description

Using this simple ‘crepe cake’ technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.

Ingredients

  • 5 large eggs
  • 2 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • ½ teaspoon kosher salt
  • 2 ½ tablespoons vegetable oil
  • 3 ¼ cups whole milk
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter, or as needed
  • 1 (10 ounce) jar strawberry jam
  • 2 tablespoons water
  • ¾ cup mascarpone cheese
  • 1 ½ cups heavy cream
  • 3 tablespoons white sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Pour eggs
  2. flour
  3. sugar
  4. salt
  5. oil
  6. milk
  7. and vanilla extract into a blender. Blend
  8. starting on low speed and finishing on high
  9. until combined. Refrigerate batter for at least 30 minutes.
  10. Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute
  11. remove from heat
  12. and stir. Let cool to room temperature.
  13. Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown
  14. about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter
  15. buttering the pan between crepes. Let cool completely before stacking
  16. at least 15 minutes.
  17. Combine mascarpone cheese
  18. cream
  19. sugar
  20. and vanilla extract in a bowl. Whisk together until stiff peaks form.
  21. Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture
  22. spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes
  23. cream
  24. and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
  25. Refrigerate until completely chilled before cutting and serving.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 2 hrs 15 mins

Servings: 12

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