# What You Need:
→ Crêpe Batter
01 - 2 cups (250 g) all-purpose flour
02 - 2 ½ cups (600 ml) whole milk
03 - 4 large eggs
04 - ¼ cup (50 g) granulated sugar
05 - 4 tbsp (60 g) unsalted butter, melted
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Strawberry Mascarpone Filling
08 - 8 oz (225 g) mascarpone cheese, room temperature
09 - 1 cup (240 ml) heavy cream, chilled
10 - ½ cup (60 g) powdered sugar
11 - 1 tsp vanilla extract
12 - 1 ½ cups (225 g) fresh strawberries, hulled and finely chopped
→ Topping and Garnish
13 - 1 cup (150 g) fresh strawberries, halved
14 - 2 tbsp powdered sugar, for dusting
15 - 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 the wet ingredients to the dry, whisking until smooth. Let batter rest for 20–30 minutes.
02 - Heat a nonstick crêpe pan or skillet over medium heat with a touch of butter. Pour about ¼ cup batter into the pan, swirling to coat evenly. Cook for 1–2 minutes per side until lightly golden. Repeat until all batter is used, stacking crêpes with parchment paper between each. Cool completely.
03 - In a mixing bowl, whip the heavy cream to stiff peaks. In a separate bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream, then fold in chopped strawberries.
04 - Place one 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.
05 - Arrange halved strawberries and mint leaves on top. Dust with powdered sugar just before serving. Chill for at least 1 hour before slicing for cleaner cuts.
