The Strawberry Cream Crepe Cake is a delightful dessert that combines the delicate, thin layers of crepes with luscious mascarpone buttercream and fresh strawberries. The crepe cake has its origins in French cuisine, where crepes have been a popular treat for centuries. However, the idea of layering them with cream and other fillings to create a cake-like structure is a more modern twist that has gained popularity in recent years.

The concept of crepe cakes has evolved over time and can now be found in various forms and flavors. The strawberry cream version is a favorite during the strawberry season when the fruit is at its peak sweetness and juiciness.

Imagine a cozy patisserie in a picturesque French village, where the talented pastry chef, Marie, decides to experiment with the classic crepe recipe. Inspired by the abundance of luscious strawberries that bloom in her garden during spring, she dreams of creating a light and delicious dessert that showcases the vibrant flavors of the fruit.

Marie starts by preparing her perfect crepe batter, which includes eggs, milk, water, flour, melted butter, sugar, and vanilla extract. She blends the ingredients until the mixture becomes smooth and lets it rest to allow the flavors to meld together.

As the batter chills in the refrigerator, Marie prepares the creamy mascarpone buttercream filling. Whipping together softened butter and chilled mascarpone cheese, she adds powdered sugar and vanilla beans for a rich, velvety texture. The frosting is light yet indulgent, providing the perfect complement to the delicate crepes.

To add a touch of decadence, Marie makes a luscious chocolate ganache. The smooth mixture of semisweet chocolate, corn syrup, butter, and heavy cream creates a glossy and silky chocolate topping.

Now, it’s time to assemble the masterpiece. Marie takes one crepe at a time, spreads a layer of chocolate ganache in the center, and arranges fresh strawberry slices on top. She rolls the crepe into a tube, creating a delicate strawberry-chocolate-filled bundle of joy.

Carefully stacking the filled crepes, Marie layers them atop a generous spread of mascarpone buttercream, creating a pyramid-like structure. The resulting crepe cake is a sight to behold—layers of crepes, strawberries, and creamy goodness come together to form a stunning dessert that looks almost too beautiful to eat.

Marie refrigerates the cake for a few hours or overnight, allowing the flavors to meld together and the cake to set properly. Finally, the Strawberry Cream Crepe Cake is ready to be served, delighting the customers of the patisserie with its elegant appearance and heavenly taste.

INGREDIENTS

• 4 large eggs
• 1½ cups milk
• 1 cup water
• 2 cups flour
• 6 tablespoons melted butter
• 4 tablespoons sugar
• 1 teaspoon vanilla extract or 3 vanilla beans
• Butter (to coat the pan between making each crepe)
• 3 – 4 cups of fresh strawberries, sliced

For the Mascarpone Buttercream:

• 1 stick of butter, softened at room temperature
• 6 oz mascarpone cheese, chilled
• 2 cups powdered sugar
• 1 vanilla bean
• Pinch of salt

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, chopped
• 2 tbsp. light corn syrup
• 3 tablespoons unsalted butter
• 1 cup heavy cream

INSTRUCTIONS

Crepes:

1. Place all the liquid ingredients in a blender and mix on low-medium speed. If you don’t have a blender, whisk by hand until well combined. Add flour one cup at a time and mix/whisk until well combined. Place the batter in the refrigerator for at least 1 hour.
2. Place an 8-inch non-stick pan on low heat and, when hot, add a little butter to coat it (less than half of a tablespoon).
3. Pour ⅓ cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 30 seconds or until the edges of the crepe appear loosened from the pan.
4. Flip the crepe and cook for another 10 seconds, until slightly golden brown.
5. Remove the crepe and stack it on a plate. Continue with the remaining batter and stack the crepes on the plate. When done cooking, cover the crepes with a kitchen towel to avoid the edges from drying out.

For the Mascarpone Buttercream:

1. Place softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the whisk attachment. Turn the mixer on a medium setting and cream until it’s smooth and combined (2-3 minutes).
2. Add sugar, ½ a cup at a time. Add vanilla beans and a pinch of salt and whisk until well-incorporated.
3. If the frosting is too thick, add heavy cream one tablespoon at a time until it has reached the desired consistency.
4. Refrigerate the buttercream for 30 minutes before assembling the cake.

For the Chocolate Ganache:

1. Place the chocolate, corn syrup, and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let it stand for one minute, then stir until smooth. Cool to room temperature before assembling the cake.

Assemble the Cake:

1. Take one crepe from the stack and place it on a flat surface. Using a soup spoon, take 1-2 spoons of chocolate ganache and place it in the center of the crepe, coating it and avoiding the edges, leaving about ½ inch from the edges covered in chocolate.
2. In a line, place the sliced strawberries in the middle of the crepe on top of the chocolate ganache, from one edge to the other.
3. From your side, flip the bottom of the crepe to cover the strawberries, secure it with your hand just where the strawberries are (similar to rolling sushi), and roll it into a tube.
4. Place the filled crepe on the bottom of a glass baking pan, starting from one side, not the middle.
5. Repeat this technique with the rest of the crepes until the bottom of the pan is covered. This is your first layer.
6. Now, cover your crepe layer with a good amount of mascarpone buttercream, even it out. Start filling the rest of the crepes and stacking them on top of the cream, making the second layer smaller than the first one, aiming for a pyramid-like shape.
7. Once you are done with your layers (you may have a few leftover crepes), pour the leftover chocolate ganache on top of the cake.
8. Refrigerate the cake for at least 3-4 hours or overnight before serving.

Enjoy your delightful and visually stunning Strawberry Cream Crepe Cake!