Chef John's Strawberry Crepe Cake

What better way to enjoy crepes than in cake form? Stack individual crepes into this multi-layered dessert held together with a light strawberry mascarpone cream.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 466 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons water
• 3 tablespoons white sugar
• 5 large eggs
• 4 tablespoons butter, or as needed
• 1 (10 ounce) jar strawberry jam
• 2.5 cups all-purpose flour
• 0.5 teaspoon vanilla extract
• 1.5 cups heavy cream
• 0.5 teaspoon kosher salt
• 0.75 cup mascarpone cheese
• 2.5 tablespoons vegetable oil
• 3.25 cups whole milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Refrigerate until completely chilled before cutting and serving.