- For the Crepes:
- 5 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon kosher salt
- 2 1/2 tablespoons vegetable oil
- 3 1/4 cups whole milk
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter, or as needed
- For the Fruit Mixture:
- 1 (10 ounce) jar strawberry jam
- 2 tablespoons water
- For the Cream Filling:
- 3/4 cup mascarpone cheese
- 1 1/2 cups heavy cream
- 3 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 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.
08/10/2019
recipepes.com
chef john's strawberry crepe cake, recipe
PT15M
PT1H
5
455 calories
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