Description
Delicate Layers of Buttery Crepes Stacked with Vanilla Cream and Strawberry Swirl, Topped with Crisp Crepe Ruffles and a Dusting of Powdered Sugar for a Show-Stopping Dessert.
Ingredients
Units
Scale
For the Crepes (makes 12-14):
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Butter or oil, for greasing pan
For the Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For the Strawberry Swirl (optional):
- 1/2 cup strawberry jam or compote
For Garnish:
- Powdered sugar, for dusting
- Crispy crepe ruffles (made from extra crepe folded and baked or pan-fried)
Instructions
- Make the crepes: Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Chill batter for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease. Pour a thin layer of batter and swirl to coat. Cook 1–2 minutes per side. Repeat for all crepes and let cool.
- Make the cream filling: Whip cream until soft peaks form. In another bowl, beat mascarpone, powdered sugar, and vanilla. Gently fold in whipped cream.
- To assemble: Layer one crepe on a serving plate. Spread a thin layer of vanilla cream and a swirl of strawberry jam. Repeat until all crepes are stacked.
- Top with a decorative folded crepe ruffle and dust with powdered sugar.
- Chill for at least 1 hour before slicing for clean layers.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal