# What You'll 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 tbsp unsalted butter, melted
07 - 1 tsp vanilla extract
→ Strawberry mascarpone filling
08 - 8 oz mascarpone cheese, room temperature
09 - 1 cup heavy cream, chilled
10 - 1/2 cup powdered sugar
11 - 1 tsp vanilla extract
12 - 1 1/2 cups fresh strawberries, hulled and finely chopped
→ Topping and garnish
13 - 1 cup fresh strawberries, halved
14 - 2 tbsp powdered sugar, for dusting
15 - Fresh mint leaves (optional)
# How to Make It:
01 - Whisk together the flour, granulated sugar and salt in a large bowl. In a separate bowl, whisk the eggs, milk, melted butter and vanilla until homogeneous. Gradually pour the wet mixture into the dry ingredients, whisking to a smooth, lump-free batter. Cover and let rest 20–30 minutes to hydrate the flour.
02 - Heat a nonstick crêpe pan or skillet over medium heat and lightly grease with butter. Using a 1/4-cup measure, pour batter into the pan and swirl to form an even thin layer. Cook 1–2 minutes until the edges lift and the underside is lightly golden; flip and cook another 30–60 seconds. Transfer to a plate and separate each crêpe with a square of parchment paper. Cool completely.
03 - Beat the chilled heavy cream to stiff peaks. In a separate bowl, whisk mascarpone with powdered sugar and vanilla until smooth and silky. Fold the whipped cream gently into the mascarpone until evenly combined, then fold in the finely chopped strawberries just until distributed.
04 - Place one crêpe on a serving platter. Using an offset spatula, spread a thin, even layer of the strawberry mascarpone over the crêpe. Repeat with remaining crêpes and filling, stacking each crêpe as you go and finishing with a plain crêpe on top. For extra intensity, optionally brush a thin layer of strawberry jam on each crêpe before spreading the filling.
05 - Top the assembled cake with halved strawberries and mint leaves as desired. Lightly dust with powdered sugar just before serving. Refrigerate at least 1 hour to firm the layers for clean slices; chill up to 24 hours if preparing ahead.
