Chef John's Strawberry Crêpe Cake

Chef John's Strawberry Crêpe Cake
  • PREP TIME
    30 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    51

Transform simple crêpes and a luscious strawberry filling into an elegant and impressive cake. This delightful dessert features layers of delicate crêpes, creamy mascarpone filling, and a vibrant homemade strawberry sauce. Perfect for special occasions or when you want to elevate your dessert game!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    45 g
  • Cholesterol
    153 mg
  • Fiber
    1 g
  • Protein
    9 g
  • Saturated Fat
    15 g
  • Sodium
    182 mg
  • Sugar
    23 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Crêpe Batter: In a blender, combine milk, flour, eggs, oil, sugar, vanilla extract, and salt. Blend on low speed, gradually increasing to high, until the batter is smooth. Transfer the batter to a bowl, cover, and refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)

02

Step

Make the Strawberry Sauce: In a small saucepan, combine the strawberry jam and water. Bring to a simmer over medium heat, stirring constantly. Simmer for 1 minute, then remove from heat and let cool to room temperature. (10 minutes)

03

Step

Cook the Crêpes: Heat a non-stick skillet over medium heat. Lightly brush with butter. Pour 1/4 cup of crêpe batter onto the skillet, tilting the pan to spread the batter evenly into a thin circle. Cook for about 1 minute and 30 seconds on each side, or until the crêpe is golden brown and slightly crisp around the edges. Transfer the cooked crêpe to a baking sheet to cool. Repeat with the remaining batter, buttering the skillet as needed between crêpes. Allow the crêpes to cool completely before assembling the cake. (60 minutes)

04

Step

Prepare the Mascarpone Cream Filling: In a medium bowl, combine heavy cream, mascarpone cheese, sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Be careful not to overbeat. (5 minutes)

05

Step

Assemble the Crêpe Cake: Place a crêpe on a large serving plate. Spread 2 to 3 tablespoons of mascarpone cream filling evenly over the crêpe, leaving a small border around the edge. Drizzle a spoonful of strawberry sauce over the filling. Top with another crêpe and repeat the layering process until all crêpes are used. Finish with a plain crêpe on top. (20 minutes)

06

Step

Chill and Serve: Cover the crêpe cake with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set. Before serving, dust the top of the cake with powdered sugar and garnish with fresh strawberries, if desired. Slice and enjoy! (120 minutes)

For a richer flavor, use brown butter to cook the crêpes.
If you don't have mascarpone cheese, you can substitute with cream cheese, but make sure to drain any excess liquid from the cream cheese before using.
Feel free to experiment with other fruit sauces or fillings, such as raspberry, blueberry, or chocolate.
The crêpes can be made ahead of time and stored in the refrigerator for up to 2 days.

Aric Jenkins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 17 Ratings)
Total Reviews: (9)
  • America Hermiston

    This cake was a showstopper! Everyone loved the delicate crêpes and the delicious strawberry-mascarpone filling.

  • Tomas Hermann

    The recipe was easy to follow, and the cake turned out perfectly. The hint of vanilla was just right!

  • Astrid Volkman

    I made this for a birthday party, and it was a huge hit! It's definitely a labor of love, but worth every minute.

  • Rossie Dickinson

    The batter recipe made way too many crêpes! Half the recipe if you want to make a smaller cake.

  • Angelita Bogan

    My crêpes kept tearing. Any tips? Maybe use more butter.

  • Kaya Hansen

    I found that using a smaller skillet made the crêpes easier to manage.

  • Deshaun Mccullough

    The mascarpone filling is divine! I added a little lemon zest for extra brightness.

  • Liza Hirthe

    I substituted the strawberry jam with raspberry preserves, and it was amazing!

  • Gardner Graham

    This recipe is a keeper! I can't wait to try different variations.

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