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Crepe Cake with Cream Cheese and Mascarpone Filling Recipe

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4.3 from 4 reviews

This decadent Crepe Cake recipe layers delicate, thin crepes with a luscious cream cheese and mascarpone filling, resulting in a stunning dessert perfect for special occasions. The crepes are tender and light, while the creamy filling is sweet and fluffy, complemented by fresh berries and a dusting of powdered sugar for an elegant finish.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Crepes

  • 6 large eggs
  • 2 cups all-purpose flour (240g)
  • 1½ cups whole milk (360mL)
  • 1 cup water (240mL)
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Filling

  • 8 ounces cream cheese (226g)
  • 4 ounces mascarpone cheese (113g)
  • 1½ cups powdered sugar (180g)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 cups cold heavy cream (720mL)

For Serving

  • Powdered sugar, for dusting
  • Assorted fresh berries

Instructions

  1. Make the Crepe Batter: In a large mixing bowl or blender, combine eggs, flour, milk, water, melted butter, granulated sugar, vanilla extract, and salt. Whisk or blend on low speed for about 30 seconds until smooth. Cover and refrigerate the batter for at least 1 hour to let it rest and develop flavor.
  2. Cook the Crepes: Heat a 9-inch nonstick skillet over medium heat and lightly brush with butter. Pour a scant ¼ cup of batter into the skillet, immediately rotating to coat the bottom evenly without batter climbing the sides. Cook for 1 to 1½ minutes until the bottom is lightly browned in spots.
  3. Flip the Crepes: Carefully flip the crepe and cook the other side for 20 to 30 seconds until lightly golden. Transfer to a cooling rack to cool completely. Repeat with remaining batter, buttering the skillet lightly as needed. Stack crepes and trim uneven edges once cooled. Expect to make 20-30 crepes depending on skillet size.
  4. Prepare the Filling: Using a stand mixer or hand mixer, beat cream cheese and mascarpone on medium speed for about 1 minute until smooth. Scrape bowl and add powdered sugar, vanilla extract, and salt. Beat on low for 15 seconds, then medium for 1 minute until creamy.
  5. Whip the Cream: Pour all cold heavy cream into the mixture and mix on low for 30 seconds until creamy. Scrape down sides, then beat on medium speed until stiff, fluffy peaks form, about 1 to 1½ minutes.
  6. Assemble the Cake: Place one crepe on a serving plate and spread ¼ cup of the filling evenly to edges. Repeat layering crepes and filling, ending with a crepe on top. You may have leftover filling or crepes.
  7. Finishing Touches: Dust the top of the assembled crepe cake with powdered sugar and garnish with assorted fresh berries. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Resting the crepe batter in the fridge helps achieve tender, thin crepes.
  • Adjust the stove temperature during cooking to avoid burning or undercooking.
  • Use a good nonstick skillet for easier crepe flipping and minimal butter.
  • You can prepare crepes and filling in advance, then assemble right before serving.
  • For a lighter version, substitute half-and-half for heavy cream, but texture will vary.
  • Trim crispy edges of crepes for a neat cake appearance.
  • Serve chilled or at room temperature depending on preference.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/crepe-cake-with-cream-cheese-and-mascarpone-filling-recipe/