Strawberry layered crepe dessert (Print Version)

Layered crepes filled with fresh strawberries and smooth vanilla cream, ideal for special gatherings.

# What You'll Need:

→ Crepes

01 - 2 cups all-purpose flour
02 - 2.5 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt

→ Vanilla Cream Filling

08 - 2 cups heavy whipping cream, chilled
09 - 0.33 cup powdered sugar
10 - 8 ounces mascarpone cheese, softened
11 - 1 teaspoon pure vanilla extract

→ Strawberries

12 - 2 cups fresh strawberries, hulled and thinly sliced
13 - 1 tablespoon granulated sugar, optional for macerating

→ Decoration

14 - Powdered sugar for dusting
15 - Whole fresh strawberries for garnish
16 - Fresh mint leaves, optional

# How To Make It:

01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add wet ingredients to dry, whisking until smooth. Cover and let rest for 20 minutes.
02 - Heat a nonstick skillet measuring 8 to 10 inches over medium heat. Lightly butter the pan. Pour about 0.25 cup batter, swirling to coat the bottom. Cook 1 to 2 minutes until edges lift, flip, and cook another 30 seconds. Stack crepes on a plate; repeat to make 16 to 18 crepes. Let cool completely.
03 - In a large bowl, beat heavy cream and powdered sugar until soft peaks form. Add mascarpone and vanilla; beat just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon sugar, let sit 10 minutes to release juices.
05 - Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe, sprinkle with a few sliced strawberries. Top with another crepe. Repeat layers until all crepes, cream, and strawberries are used, finishing with a crepe.
06 - Cover and refrigerate for at least 1 hour to set.
07 - Just before serving, dust with powdered sugar, garnish with whole strawberries and mint leaves.

# Top Tips:

01 -
  • It looks impossibly fancy but the crepes are honestly forgiving once you get the rhythm down.
  • You can assemble it the day before and just add the powdered sugar and fresh berries right before serving, which means less stress when guests arrive.
  • The vanilla mascarpone cream is so silky and the fresh strawberries keep it from feeling heavy, making it perfect even after a full meal.
02 -
  • If your crepe batter is lumpy or thick, it won't swirl properly in the pan—add a splash more milk if you need to, because batter consistency is everything.
  • The first crepe out of the pan is often a test; if it's too thick, lower your heat slightly, and if it's too thin and tearing, you need slightly less batter next time.
  • Room temperature mascarpone makes or breaks this filling—if it's cold, it'll clump when you mix it in and no amount of beating will smooth it out.
03 -
  • Make your crepes the day before if you want—they actually keep perfectly wrapped in plastic, and you'll have less stress on the day you're serving.
  • If your crepes are sticking together and you're frustrated, dust them with a tiny bit of powdered sugar as you stack them; it acts as a barrier without being noticeable.
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