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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.