# 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 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)
# Directions:
01 - In a large bowl whisk together the flour, granulated sugar and a pinch of salt until evenly blended.
02 - In a separate bowl whisk the eggs, milk, melted butter and vanilla until smooth; gradually stream the wet mixture into the dry while whisking to form a thin, lump-free batter.
03 - Cover and let the batter rest at room temperature for 20–30 minutes to relax the gluten and eliminate air bubbles.
04 - Heat a nonstick crepe pan or skillet over medium heat and lightly butter the surface; pour about 1/4 cup batter into the center, tilt and swirl to form a thin round, cook 1–2 minutes until edges lift and underside is pale golden, flip and cook an additional 30–60 seconds; stack finished crepes separated with parchment paper and cool completely.
05 - Using an electric mixer, whip the chilled heavy cream to stiff peaks and set aside in the refrigerator until needed.
06 - In a separate bowl beat the mascarpone with the powdered sugar and vanilla until smooth and free of lumps, then gently fold the whipped cream into the mascarpone until homogeneous.
07 - Gently fold the finely chopped strawberries into the mascarpone cream, keeping the mixture light to preserve volume.
08 - Place one cooled crepe on a serving platter, spread a thin, even layer of strawberry mascarpone over it, repeat layering crepes and filling until completed, finishing with a plain crepe on top for a clean appearance.
09 - Cover the assembled cake and refrigerate for at least 1 hour to firm the layers and improve slicing precision.
10 - Top with halved strawberries and optional mint leaves, dust lightly with powdered sugar just before serving and slice with a sharp knife wiped between cuts for neat portions.
