# What You Need:
→ Crêpe batter
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - Pinch of fine salt
04 - 4 large eggs
05 - 2 1/2 cups whole milk
06 - 4 tablespoons unsalted butter, melted
07 - 1 teaspoon vanilla extract
→ Strawberry mascarpone filling
08 - 8 ounces mascarpone cheese, room temperature
09 - 1 cup heavy cream, chilled
10 - 1/2 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh strawberries, hulled and finely chopped
→ Topping and garnish
13 - 1 cup fresh strawberries, halved
14 - 2 tablespoons powdered sugar for dusting
15 - Fresh mint leaves (optional)
# How-To Steps:
01 - Whisk the flour, sugar and salt in a large bowl. In a separate bowl whisk the eggs, milk, melted butter and vanilla until homogenized, then gradually pour the wet mixture into the dry while whisking until the batter is smooth.
02 - Strain or briefly sieve the batter into a pitcher and let it rest in the refrigerator for 20 to 30 minutes to relax the gluten and eliminate air bubbles.
03 - Heat a nonstick crêpe pan or skillet over medium; brush lightly with butter. Pour about 1/4 cup batter into the pan and tilt to coat evenly. Cook 1 to 2 minutes until the edges lift and the underside is pale golden, flip and cook another 30 to 60 seconds. Stack finished crêpes with parchment between each and cool completely.
04 - Whip the chilled heavy cream to stiff peaks. In a separate bowl whisk mascarpone, powdered sugar and vanilla until smooth, then fold in the whipped cream gently to maintain volume. Fold in the finely chopped strawberries just until combined.
05 - Place one crêpe on a serving plate and spread a thin, even layer of the mascarpone filling. Repeat layering crêpes and filling until all are used, finishing with a plain crêpe on top. Smooth the edge with an offset spatula for an even profile.
06 - Top with halved strawberries and mint leaves if using, dust with powdered sugar immediately before serving. Chill the assembled cake for at least 1 hour to set for cleaner slices.
