Crepe Cake Recipe
A multi-layered dessert features delicate Earl Grey tea and citrus-infused crepes, alternated with rich whipped mascarpone.
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Instructions
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Blend butter, eggs, vanilla, flour, sugar, salt, tea leaves, water, and milk until smooth, scraping sides, about 3 minutes.
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Refrigerate the crepe batter for at least 2 hours or overnight.
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Heat a 9-inch nonstick skillet over medium heat and whisk the chilled batter.
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Pour 1/4 cup of batter into the hot skillet, tilting to create a thin, even layer.
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Cook each crepe for 1 minute until bubbles form and edges brown, then flip and cook for 30 seconds until golden.
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Transfer cooked crepes to a wire rack to cool and repeat the process to make 20 to 25 crepes.
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In a stand mixer, combine heavy cream and mascarpone; beat on low, then medium-high until soft peaks form.
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Gradually add confectioners' sugar, orange zest, and juice, then beat on medium-high until stiff peaks form.
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Place one crepe on a serving dish, spread 3 tablespoons of mascarpone cream evenly, and layer with the next crepe.
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Repeat layering until all crepes are used, finishing with a final crepe on top.
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Cover the assembled cake and refrigerate for 1 to 8 hours.
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Spread any reserved mascarpone cream over the chilled cake, then garnish with citrus zest, berries, or nuts if desired.