# What You 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 strawberries for garnish
16 - Fresh mint leaves, optional
# Directions:
01 - In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until combined. Gradually add wet ingredients to dry ingredients, whisking continuously until smooth and lump-free. Cover bowl with plastic wrap and let batter rest at room temperature for 20 minutes.
02 - Heat an 8 to 10 inch nonstick skillet over medium heat. Lightly butter the cooking surface. Pour approximately 0.25 cup batter into the center and immediately swirl to create an even, thin layer covering the skillet bottom. Cook for 1 to 2 minutes until edges lift easily from the pan. Flip crepe gently and cook the other side for 30 seconds until lightly set. Transfer to a clean plate and repeat with remaining batter to yield 16 to 18 crepes. Cool crepes completely before assembly.
03 - In a large bowl, beat chilled heavy whipping cream and powdered sugar using an electric mixer on medium-high speed until soft peaks form. Add softened mascarpone cheese and vanilla extract. Continue beating on low speed just until mixture becomes smooth and thick, being careful not to overbeat.
04 - Toss sliced strawberries with 1 tablespoon granulated sugar in a bowl. Let stand at room temperature for 10 minutes to allow natural juices to release. Drain excess liquid if desired before layering.
05 - Place one crepe on a serving platter as the base layer. Using an offset spatula or butter knife, spread a thin, even layer of vanilla cream filling over the crepe surface. Sprinkle a small handful of macerated strawberry slices over the cream. Place another crepe on top and repeat the layering process with cream and strawberries. Continue layering until all crepes, cream, and strawberries are incorporated, ensuring the final layer is a crepe.
06 - Cover the assembled cake with plastic wrap or a cake dome. Refrigerate for at least 1 hour to allow layers to set firmly and flavors to meld.
07 - Remove cake from refrigeration just before serving. Dust generously with powdered sugar using a fine sieve. Arrange whole fresh strawberries around the top and edges of the cake. Garnish with fresh mint leaves if desired. Slice into wedges and serve immediately.
