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Crepe Cake

Thinly layered crepes and luscious mascarpone crème make this an elegant, scrumptious dessert sure to please the eyes and taste buds.


1 C flour
2 eggs
1 1/2 C milk
1 Tbsp. sugar
1/8 kosher salt
1/4 C unsalted butter, melted and split
8 oz. Mascarpone cheese
2 Tbsp. sugar
1/4 C berry jam
1/2 C heavy cream, whipped
2 C Markon First Crop Strawberries, sliced
1 C cerries, pitted
Powered sugar, to taste
Edible flowers, for garnish


Combine all ingredients in a blender until fully mixed and batter is smooth. Let sit for at least one hour, preferably overnight. Remix before using.
Heat a 10-inch skillet until hot. Throughout the crepe-making process, grease pan with remaining butter.
Pour batter into center of pan, filling 1/3 of the surface, then swirl the pan to spread batter completely around the circle, covering pan. Cook two minutes, then if browned, loosen edge with a soft spatula and flip. Cook second side another minute.
Remove crepe to surface lined with waxed paper. Repeat until all batter is used. Should make between 12 and 15 crepes.
In a large mixing bowl, combine Mascarpone cheese, sugar, and jam. When fully blended, fold in whipped cream.
Layer crepes and filling to form a tall stack. Top with strawberries and cherries. Garnish with powdered sugar and edible flowers.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.