# Ingredient List:
→ Crêpe batter
01 - 2 cups all-purpose flour
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 1/4 cup granulated sugar
05 - 4 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ 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 Make:
01 - In a large bowl whisk together the flour, granulated sugar and salt. In a separate bowl whisk the eggs, milk, melted butter and vanilla until homogeneous. Gradually pour the wet mixture into the dry ingredients while whisking until smooth. Cover and let the batter rest 20–30 minutes at room temperature to relax the gluten.
02 - Heat a nonstick crêpe pan or skillet over medium heat and brush lightly with butter. Pour about 1/4 cup batter into the pan, immediately tilt and swirl to create an even thin layer. Cook until the edges set and the underside is lightly golden, about 1–2 minutes, flip and cook an additional 30–60 seconds. Transfer to a plate, separating layers with parchment paper as you stack; cool completely.
03 - Using an electric mixer, whip the chilled heavy cream to stiff peaks. In a separate bowl beat the mascarpone with powdered sugar and vanilla until smooth and silky. Fold the whipped cream gently into the mascarpone mixture until incorporated, then fold in the finely chopped strawberries, taking care not to overmix.
04 - Place one cooled crêpe on a serving platter and spread a thin, even layer of the strawberry mascarpone using an offset spatula. Continue layering crêpes and filling until all are used, finishing with a plain crêpe on top. Smooth the sides lightly if desired.
05 - Top the stacked crêpes with halved strawberries and mint leaves. Dust with powdered sugar just before serving. Refrigerate for at least 1 hour to firm the layers for cleaner slices.
