Description
Delicious Lemon Mascarpone Crêpe Cake with layers of creamy filling and fresh berries.
Ingredients
Scale
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- 2 large eggs
- 1 cup (125 g) all-purpose flour
- ¾ cup (180 ml) whole milk
- ½ cup (120 ml) warm water
- 12 ounces (340 g) mascarpone cheese
- 1 cup (240 ml) heavy whipping cream, well chilled
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract (plus 1 teaspoon for filling)
- A pinch sea salt
- 2 tablespoons (28 g) unsalted butter, melted (for greasing and richness)
- ½ cup (60 g) powdered sugar
- 2 tablespoons lemon zest
- 2 drops red food coloring (optional)
- Fresh berries, as desired (for garnish)
Instructions
- Step 1: Add the eggs, flour, whole milk, warm water, granulated sugar, vanilla extract, sea salt, and melted butter into a blender. Blend until smooth and lump-free to ensure airy, delicate crepes.
- Step 2: Let the blended batter chill for 30 minutes. This improves texture and prevents crepes from tearing during cooking.
- Step 3: Line a plate with wax paper to stack the cooked crepes later; this prevents sticking and aids in neat serving.
- Step 4: Preheat a nonstick frying pan on medium-high heat. Lightly grease the pan with butter to prevent crepes from sticking and to ensure easy flipping and a light golden color.
- Step 5: Using a ¼ cup measuring cup, pour batter into the pan and immediately swirl the pan to spread it evenly into a thin layer.
- Step 6: Cook for about 1.5 minutes or until the top is no longer wet and the edges start lifting. The bottom should have a light golden color indicating doneness. Flip the crepe and cook for an additional 1 minute. Remove from pan.
- Step 7: Place each cooked crepe on the wax paper-lined plate and allow to cool to prevent sogginess and maintain structure for layering.
- Step 8: Using a whisk or electric mixer, beat the chilled heavy whipping cream until stiff peaks form. Starting with cold cream improves volume and lightness.
- Step 9: Gently fold the whipped cream into the mascarpone cheese along with the lemon zest and optional red food coloring. Use a light folding motion to maintain airiness in the filling.
- Step 10: Stack the crepes by spreading a layer of the mascarpone filling between each crepe. Finish by garnishing the top layer with fresh berries. Handle delicately to keep layers intact and visually neat.
Notes
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- Room Temperature: Store the crepe cake in an airtight container at room temperature and consume within 1 day to preserve texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- If crepes stick to the pan, ensure it is well-greased with butter before pouring in batter.
- For crepes that are too thick, thin the batter by adding 2 tablespoons of warm water to achieve a smoother consistency.
- Cover stacked crepes loosely with a kitchen towel while cooling to maintain warmth and prevent drying out.
- If crepes are cooking unevenly, adjust stovetop temperature every 3 to 4 crepes to ensure consistent heat.
- If filling appears too runny, refrigerate for 15 minutes before spreading to firm it up.
- Use fresh, thin crepes for the best texture; homemade gives control over thickness, but store-bought can work with careful handling.
- Choose good quality mascarpone for creamy texture; it is smoother than cream cheese and essential for this recipe.
- Use pure vanilla extract instead of imitation to avoid off-flavors in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg