Strawberry layered crepe delight (Printable)

Layered crepes filled with fresh strawberries and creamy vanilla filling, ideal for elegant gatherings.

# What You 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

# Directions:

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, whisking until smooth. Cover 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. Cook 1 to 2 minutes until edges lift, 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 cream and powdered sugar until soft peaks form. Add mascarpone and vanilla extract; beat just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon sugar, let sit 10 minutes to release juices.
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 layers until all crepes, cream, and strawberries are used, finishing with a crepe.
06 - Cover and refrigerate for at least 1 hour to set.
07 - Just before serving, dust with powdered sugar, garnish with whole strawberries and mint leaves.

# Expert Suggestions:

01 -
  • It looks like you trained at a French culinary school, but honestly tastes better than most patisseries.
  • Each crepe only takes seconds to cook once you find your rhythm—the whole stack comes together faster than you'd expect.
  • The vanilla mascarpone cream is so luxurious it makes you question why you ever buy whipped cream in cans.
  • You can prep everything the day before and just decorate in the morning, so brunch morning is actually calm.
02 -
  • Temperature matters more than you think—if your pan is too hot, crepes cook too fast and crack; too cool and they turn out thick and rubbery.
  • The first crepe you make is always a learning crepe; it teaches your hands the right swirling motion and shows you what your particular pan needs.
  • Chilling the whipped cream filling before assembly prevents the cake from getting soggy, which is the difference between elegant and disappointing.
  • Mascarpone can be substituted with cream cheese, but use slightly less because cream cheese is tangier and firmer—you'll need to beat it more gently to avoid overworking it.
03 -
  • Make the crepes the day before and store them stacked with parchment paper between each one—this lets you focus on assembly when you're fresher.
  • If your first crepe tears or looks imperfect, toss it and start the next one without stress—the practice ones are worth the batter.
  • Offset spatulas are your friend for spreading the cream smoothly, but a butter knife works fine if that's what you have.
  • Serve this cake cold straight from the fridge, and it will hold together better when you slice it than if it's room temperature.
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