# What You Need:
→ Crêpe Batter
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - Pinch of 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)
# Directions:
01 - Whisk together flour, granulated sugar and a pinch of salt in a large bowl. In a separate bowl beat the eggs lightly, then whisk in milk, melted butter and vanilla. Gradually incorporate the wet mixture into the dry ingredients, whisking until the batter is smooth and free of lumps.
02 - Cover the batter and let it rest at room temperature for 20 to 30 minutes to relax the gluten and ensure tender crêpes.
03 - Heat a nonstick crêpe pan or skillet over medium heat and brush with a small amount of butter. Pour about 1/4 cup batter into the pan and tilt to spread evenly. Cook until the edges lift and the underside is lightly golden, about 1 to 2 minutes, flip and cook the second side briefly. Transfer to a stack with parchment paper between each crêpe and allow to cool completely.
04 - Whip the chilled heavy cream to stiff peaks. In a separate bowl smooth the mascarpone with powdered sugar and vanilla until homogeneous. Gently fold the whipped cream into the mascarpone until combined, then fold in the finely chopped strawberries.
05 - Place one crêpe on a serving platter and spread a thin, even layer of the strawberry mascarpone over it. Repeat layering crêpes and filling, finishing with a crêpe on top. For cleaner slices, press lightly to even the stack.
06 - Cover and refrigerate the layered cake for at least 1 hour to firm the filling. Before serving arrange halved strawberries and mint on top and dust with powdered sugar. Optionally brush each crêpe lightly with strawberry jam during assembly for extra flavor.
