If you’re lucky enough to live near a state fair with a crepe stand, then you know just how amazing the ultra-thin sister to the pancake is, especially when it’s filled with fresh strawberries and Nutella. We’re taking fair food to a whole new level with this layered crepe cake stuffed with sweet berries, fluffy mascarpone cream, and creamy chocolate.
Stuffed Crepe Cake with Fresh Fruit, Chocolate & Whipped Cream
A delicious layered crepe cake stuffed with sweet berries, fluffy mascarpone cream, and creamy chocolate.
Equipment
- Springform pan
- Large flat pan
Ingredients
- 8 oz flour
- 2 oz sugar
- 4 eggs
- 3 tbsp oil
- 16 fl oz milk
- 8 oz mascarpone
- 2 oz powdered sugar
- 16 fl oz heavy whipping cream
- 1 vanilla bean
- 6 oz strawberries
- 6 oz raspberries
- chocolate spread
Instructions
- Prepare the crepe batter by mixing flour, sugar, eggs, oil, and milk. Make 9 crepes in a large, flat pan. Let the crepes cool before moving on to the next step.
- Combine the mascarpone, powdered sugar, heavy whipping cream, and vanilla bean. Stir until a thick, yet smooth cream forms.
- Lay out 5 crepes in a springform pan. Spoon ¼ of the mascarpone whipped cream mixture in the bottom of the pan. Cut 8 strawberries in half and press them into the cream. Drizzle some chocolate spread over the cream and then place another crepe on top.
- Spoon ¼ of the mascarpone whipped cream mixture over the crepe, push some raspberries into the cream, drizzle some chocolate spread over the cream, and then place another crepe on top.
- Repeat steps #3 and #4. Finally, fold the protruding edges of the crepes in so they overlap on the last crepe layer. Refrigerate the crepe cake for at least 1 hour.
- Remove the cake from the springform pan and decorate the top with fresh strawberries and raspberries. Your sweet masterpiece is ready to go!
VIDEO
You can find the recipe for the Rainbow Crepe Cake featured in the bonus video here.