Ingredients

For the Crepes

1 cup milk (240 ml)
1 cup boiling water (240 ml)
1 cup flour (120 grams / 4.25 ounces)
1/4 teaspoon baking powder
2 eggs
3 tablespoons sugar
15 ml (1 tablespoon) vegetable oil + extra for frying
We recommend:

For the Filling

1 package frozen cherries
2 tablespoons sugar
1 teaspoon cornstarch
We recommend:

Instructions

Step 1

Preparing the Crepes

Beat the eggs with a pinch of salt until foamy. Gradually add the boiling water while continuing to beat the eggs to prevent them from curdling. Then, add the milk at room temperature.
Sift the flour and mix with the baking powder. Add to the milk mixture and stir until smooth, then add the sugar and oil. Batter is ready.
Heat one or two pans, add a few drops of oil, and pour in the batter to make thin crepes. If using a non-stick pan, you only need to add oil once.

Step 2

Preparing the Filling

Once all the crepes are made (about 12-14), prepare the filling. Put the cherries in a saucepan and bring to a boil. Add the sugar. Dissolve the cornstarch in a separate bowl with 2 tablespoons of water.
Pour the cornstarch mixture into the cherries and sugar, stir until the mixture thickens, then remove from heat. Allow both the cherries and crepes to cool.

Step 3

Making the Cream

Blend the mascarpone cheese with the powdered sugar, then add the heavy cream (33% or more). Mix well. Don't forget to wash the berries for decoration.

Step 4

Assembling the Cake

To assemble, layer a crepe, then cream, another crepe, more cream, the cherry filling, another crepe, and so on until all ingredients are used. Decorate the top with berries and let the cake sit for a couple of hours before serving.

Servings

Serve this Cherry Crepe Cake at your next gathering, and watch everyone’s eyes light up with delight! For a truly special presentation, top it with freshly whipped cream and a handful of bright, juicy cherries. 🍒

Pairing Ideas: This cake goes wonderfully with a glass of Prosecco or a hot cup of freshly brewed coffee. ☕

Perfect Occasions: Transform your everyday tea time, birthday celebrations, or any special event into a memorable occasion for all your guests. 🎉

Equipment

Mixing Bowls

Ensure you have several sizes for different mixing needs. Stainless steel or glass are preferable for easy cleaning and durability.

We recommend:

Variations

Gluten-Free Version: Simply replace the regular flour with a gluten-free flour blend in equal measure. Ensure all other ingredients, especially the baking powder, are certified gluten-free. 🌾🚫

Vegan Version: Substitute the eggs with a mixture of 2 tablespoons of ground flaxseed and 6 tablespoons of water (let sit to form a gel), use plant-based milk (like almond or oat milk), and swap the mascarpone cheese and heavy cream with vegan alternatives like coconut cream and cashew cream. 🍃✨

Faq

  • What if I don’t have a non-stick pan for crepes?

    You can use a well-seasoned cast iron skillet. Just ensure it’s preheated and greased appropriately before cooking each crepe.

  • How do I prevent my crepes from tearing?

    Make sure your batter is smooth and let the crepes cook until the edges are dry before flipping them. Use a thin spatula to gently lift and turn the crepe.

  • Can I make the crepes in advance?

    Yes, you can! Store them in the refrigerator, separated by wax paper, and cover them with plastic wrap to keep them fresh.

  • How do I ensure the cream is smooth and lump-free?

    For best results, ensure all cream ingredients are at room temperature before mixing, and use an electric mixer to blend thoroughly.

  • Can I use fresh cherries instead of frozen?

    Absolutely! Just pit and chop the fresh cherries, then follow the same cooking process. Fresh cherries may yield a slightly different texture.

  • How long should the assembled cake rest before serving?

    Allow the cake to sit for at least a couple of hours, or preferably overnight, in the refrigerator. This helps the flavors meld together beautifully.

Nutrition facts

Cherry Crepe Cake
Recipe Yield:12-14 servings
Calories:Calories per serving
Calories (Min - Max):300 - 350
Total Fat:20g
Saturated Fat:12g
Protein:6g
Total Carbohydrate:25g
Total Sugars:15g