Chef John's Strawberry Crepe Cake recipe
All Recipes Breakfast and Brunch Recipes Crepes Sweet
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
Nutrition Info
- 466.2 caloriescarbohydrate: 44.5 gcholesterol: 152.5 mgfat: 28.7 gfiber: 0.7 gprotein: 9.1 gsaturatedFat: 15.1 gservingSize: -sodium: 182.3 mgsugar: 22.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Strawberry Crepe Cake
Directions
-
Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
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, remove from heat, and stir. Let cool to room temperature.
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, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
Refrigerate until completely chilled before cutting and serving.