# 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)
# Steps:
01 - Whisk together flour, granulated sugar and salt in a large bowl. In a separate bowl whisk eggs, milk, melted butter and vanilla until combined. Gradually add wet mixture to dry ingredients, whisking until smooth. Cover and let the batter rest for 20 to 30 minutes to hydrate.
02 - Heat a nonstick crêpe pan or skillet over medium heat and lightly butter the surface. Pour about 1/4 cup batter into the pan, swirling to create a thin, even layer. Cook 1 to 2 minutes until the edges lift and the underside is lightly golden, flip and cook 30 to 60 seconds more. Transfer to a stack with parchment between layers and cool completely.
03 - Using an electric mixer, whip chilled heavy cream to stiff peaks; set aside in the refrigerator until assembly.
04 - In a separate bowl whisk mascarpone with powdered sugar and vanilla until smooth and no lumps remain. Gently fold the whipped cream into the mascarpone until homogenous, then fold in the chopped strawberries.
05 - Place one cooled crêpe on a serving platter. Spread a thin, even layer of strawberry mascarpone over it. Repeat layering crêpes and filling until all are used, finishing with a crêpe on top. Smooth edges with an offset spatula for a neat profile.
06 - Arrange halved strawberries and optional mint on top and dust lightly with powdered sugar just before serving. Refrigerate at least 1 hour to firm the layers for cleaner slices.
