# What You'll Need:
→ Crêpe batter
01 - 2 cups all-purpose flour
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 1/4 cup granulated sugar
05 - 4 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract
07 - Pinch of fine salt
→ Strawberry mascarpone filling
08 - 8 ounces mascarpone cheese, room temperature
09 - 1 cup heavy cream, chilled
10 - 1/2 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh strawberries, hulled and finely chopped
→ Topping and garnish
13 - 1 cup fresh strawberries, halved
14 - 2 tablespoons powdered sugar, for dusting
15 - Fresh mint leaves (optional)
# How-To:
01 - In a large bowl whisk together the flour, granulated sugar and salt. In a separate bowl whisk the eggs, milk, melted butter and vanilla until homogeneous. Gradually stream the wet mixture into the dry while whisking to a smooth, lump-free batter. Cover and rest at room temperature for 20–30 minutes to relax the gluten.
02 - Heat a nonstick crêpe pan or skillet over medium, brushing lightly with butter. Using a 1/4-cup measure, pour batter into the pan and tilt to coat the surface thinly. Cook until edges lift and underside is lightly golden, about 1–2 minutes, flip and cook 30–60 seconds more. Stack finished crêpes separated by parchment and cool completely on a rack.
03 - Whip the chilled heavy cream to stiff peaks. In a separate bowl beat the mascarpone with powdered sugar and vanilla until smooth and slightly loosened. Fold the whipped cream into the mascarpone gently, then fold in the finely chopped strawberries until evenly distributed.
04 - Place one cooled crêpe on a serving platter and spread a thin, even layer of the strawberry mascarpone over it. Repeat layering crêpes and filling until all are used, finishing with a plain crêpe on top. Smooth sides with an offset spatula for a clean profile.
05 - Top with halved strawberries and mint leaves as desired and dust lightly with powdered sugar just before serving. Refrigerate for at least 1 hour to set, which yields cleaner slices.
06 - To enhance flavor brush each crêpe lightly with strawberry jam before spreading the mascarpone layer. The assembled cake can be made a day ahead and kept refrigerated, covered.
