Recipe Details

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Chef John's Strawberry Crepe Cake

What better way to enjoy crepes than in cake form? Stack individual crepes into this multi-layered dessert held together with a light strawberry mascarpone cream.
Makes:12 servings


  • 5 large eggs
  • 2½ cups all-purpose flour
  • 2 tablespoons white sugar
  • ½ teaspoon kosher salt
  • 2½ tablespoons vegetable oil
  • 3¼ cups whole milk
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter, or as needed
  • 1 (10 ounce) jar strawberry jam
  • 2 tablespoons water
  • ¾ cup mascarpone cheese
  • 1½ cups heavy cream
  • 3 tablespoons white sugar
  • ½ teaspoon vanilla extract


Prep:30 mCook:60 mReady:2 h 15 m
  1. Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
  2. Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
  3. Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
  4. Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
  5. Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
  6. Refrigerate until completely chilled before cutting and serving.

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