Chef John's Strawberry Crepe Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Chef John's Strawberry Crepe Cake

1. Eggs - 5 large
2. All-purpose flour - 2 ½ cups
3. White sugar - 2 tablespoons
4. Kosher salt - ½ teaspoon
5. Vegetable oil - 2 ½ tablespoons
6. Whole milk - 3 ¼ cups
7. Vanilla extract - ½ teaspoon
8. Butter, or as needed - 4 tablespoons
9. Strawberry jam - 1 (10 ounce) jar
10. Water - 2 tablespoons
11. Mascarpone cheese - ¾ cup
12. Heavy cream - 1 ½ cups
13. White sugar - 3 tablespoons
14. Vanilla extract - ½ teaspoon

How to cook deliciously - Chef John's Strawberry Crepe Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.

5. Stage

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.

6. Stage

Refrigerate until completely chilled before cutting and serving.