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Chef John's Strawberry Crepe Cake
Chef John's Strawberry Crepe Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Indulge in a luscious crepe cake filled with layers of delicate crepes and a heavenly strawberry mascarpone cream.
Ingredients:
  • 5 large eggs
  • 2.5 cups all-purpose flour
  • 2 tablespoons white sugar
  • 0.5 teaspoon kosher salt
  • 2.5 tablespoons vegetable oil
  • 3.25 cups whole milk
  • 0.5 teaspoon vanilla extract
  • 4 tablespoons butter, or as needed
  • 1 (10 ounce) jar strawberry jam
  • 2 tablespoons water
  • 0.75 cup mascarpone cheese
  • 1.5 cups heavy cream
  • 3 tablespoons white sugar
Instructions:
  • Combine eggs, flour, sugar, salt, oil, milk, and vanilla extract in a blender. Blend from low to high speed until smooth. Chill batter for at least 30 minutes.
  • Transfer luscious strawberry jam to a saucepan. Follow by rinsing the jar with water and adding it to the saucepan. Gently simmer over medium heat, stirring occasionally. Simmer for 1 minute, then remove from heat and stir again. Allow the mixture to cool down to room temperature.
  • Heat a nonstick skillet over medium heat and brush with butter. Pour in 1/4 cup of batter and tilt the pan to evenly coat. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet and repeat with the remaining batter, brushing the pan with butter between crepes. Allow to cool completely before stacking, approximately 15 minutes.
  • In a bowl, mix mascarpone cheese, cream, sugar, and vanilla extract until thick and creamy peaks form when whisked.
  • Place a crepe on a large plate. Spread 2-3 tablespoons of the cream mixture almost to the edge, then swirl in strawberry jam. Transfer the crepe to a serving plate. Repeat with the rest of the crepes, cream, and jam, stacking each one centered over the last. Finish by gently pressing a final plain crepe on top.
  • Chill in the refrigerator until perfectly cold, then slice and serve.

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