# What You Need:
→ 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 fine 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 It:
01 - Combine flour, granulated sugar and salt in a large bowl. In a separate bowl whisk eggs, milk, melted butter and vanilla until homogenous. Gradually incorporate wet mixture into dry, whisking to a smooth, lump-free batter. Cover and let rest 20–30 minutes to relax the gluten and hydrate the flour.
02 - Heat a nonstick crêpe pan or small skillet over medium and brush lightly with butter. Pour about 1/4 cup batter into the center, tilt and swirl to form a thin, even layer. Cook 1–2 minutes until edges lift and underside is lightly golden, flip and cook 30–60 seconds. Transfer to a stack with parchment between each crepe; cool completely.
03 - Chill a mixing bowl and whip attachment, then beat the heavy cream to stiff peaks. Take care not to overwhip; stop when peaks hold their shape but remain glossy.
04 - Whisk mascarpone with powdered sugar and vanilla until smooth and slightly loosened. Gently fold the whipped cream into the mascarpone until uniform, then fold in the finely chopped strawberries to distribute evenly.
05 - Place one cooled crêpe on a serving platter. Using an offset spatula, spread a thin, even layer of strawberry mascarpone over the surface. Repeat with remaining crêpes, stacking each with filling and finishing with a plain crêpe on top for a clean finish.
06 - Arrange halved strawberries and mint leaves on the top layer; dust lightly with powdered sugar just before serving. Refrigerate the assembled cake at least 1 hour to set the layers and ensure cleaner slices.
07 - For neat slices, run a knife under hot water, dry it, then slice the chilled cake in a single motion, wiping the blade between cuts. Serve chilled or slightly softened at room temperature.
