Strawberry layered crepe dessert (Printable View)

Layered crepes filled with fresh strawberries and smooth vanilla cream for a light, elegant treat.

# What You'll Need:

→ Crepes

01 - 2 cups all-purpose flour
02 - 2.5 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt

→ Vanilla Cream Filling

08 - 2 cups heavy whipping cream, chilled
09 - 0.33 cup powdered sugar
10 - 8 ounces mascarpone cheese, softened
11 - 1 teaspoon pure vanilla extract

→ Strawberries

12 - 2 cups fresh strawberries, hulled and thinly sliced
13 - 1 tablespoon granulated sugar, optional for macerating

→ Decoration

14 - Powdered sugar for dusting
15 - Whole strawberries for garnish
16 - Fresh mint leaves, optional

# How To Make It:

01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Gradually add wet ingredients to dry ingredients, whisking until smooth. Cover the batter and let rest for 20 minutes.
02 - Heat a nonstick skillet 8 to 10 inches over medium heat. Lightly butter the pan. Pour approximately 0.25 cup batter, swirling to coat the bottom evenly. Cook 1 to 2 minutes until edges lift easily, flip, and cook another 30 seconds. Stack crepes on a plate. Repeat to make 16 to 18 crepes. Let cool completely.
03 - In a large bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Add softened mascarpone cheese and vanilla extract, beating just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon granulated sugar. Let sit for 10 minutes to release juices and enhance flavor.
05 - Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe, sprinkle with a few sliced strawberries. Top with another crepe. Repeat layering with crepes, cream, and strawberries until all ingredients are used, finishing with a crepe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to set and allow flavors to meld.
07 - Just before serving, dust the top with powdered sugar. Garnish with whole strawberries and fresh mint leaves if desired.

# Expert Advice:

01 -
  • Those impossibly thin crepes are easier than you think once you get the wrist motion down, and they somehow feel fancy without demanding a culinary degree.
  • Fresh strawberries and silky mascarpone filling taste light enough for brunch but luxurious enough to steal the entire conversation.
02 -
  • Letting the batter rest for 20 minutes is not optional—it's the difference between crepes that tear and crepes that stretch, and I learned this the hard way by skipping it once.
  • Softening the mascarpone before beating it into the whipped cream prevents it from seizing into grainy clumps that will never smooth out no matter how long you beat.
03 -
  • If your mascarpone is too cold and breaks when you fold it into the whipped cream, warm your mixing bowl with hot water, dry it completely, and re-beat gently—it usually comes back together.
  • Make a few extra crepes because inevitably one will tear and become your cook's treat, and you'll want to taste this while it's still warm from the pan with a tiny bit of jam and powdered sugar.
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