Chef John’s Strawberry Crepe Cake Recipe


For the Crepes:

For the Fruit Mixture:

For the Cream Filling:


  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.


Nutrition Facts

Calories: 466.2
                                          % Daily Value *
Protein: 18 %
Carbohydrates: 14 %
Exchange Other Carbs: 
Dietary Fiber: 3 %
Fat: 44 %
Saturated Fat: 76 %
Cholesterol: 51 %
Vitamin A Iu: 19 %
Niacin Equivalents: 29 %
Vitamin B6: 5 %
Vitamin C: 
Folate: 16 %
Calcium: 13 %
Iron: 9 %
Magnesium: 6 %
Potassium: 5 %
Sodium: 7 %
Thiamin: 25 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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  +  20  =  25