Crêpe Cake Pickled Berry Cream (Version imprimable)
Elegant crêpe layers enriched with tangy pickled berry cream, balanced flavor for a sweet, refined finish.
# Ingrédients:
→ Crêpes
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 2 cups whole milk
04 - 3 tablespoons unsalted butter, melted, plus extra for pan
05 - 2 tablespoons granulated sugar
06 - 1/4 teaspoon fine sea salt
07 - 1 teaspoon vanilla extract
→ Pickled Berry Compote
08 - 1 cup mixed berries (raspberries, strawberries, blueberries), fresh or frozen
09 - 2 tablespoons apple cider vinegar
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon lemon zest
12 - 1/4 teaspoon sea salt
→ Pickled Berry Cream
13 - 1 cup heavy cream, chilled
14 - 1/3 cup mascarpone cheese, softened
15 - 2 tablespoons powdered sugar
16 - All of the prepared pickled berry compote
→ Garnish (optional)
17 - Fresh berries
18 - Mint leaves
19 - Powdered sugar, for dusting
# Étapes:
01 - In a large mixing bowl, whisk flour, sugar, and salt to combine. In a separate bowl, beat eggs with milk and vanilla extract. Gradually add the wet mixture to the dry ingredients, whisking until smooth and lump-free. Stir in melted butter. Cover batter and let it rest at room temperature for 30 minutes.
02 - Combine berries, apple cider vinegar, sugar, lemon zest, and sea salt in a small saucepan. Simmer over medium heat for 5 to 7 minutes until berries soften and syrup thickens. Remove from heat and allow the compote to cool completely.
03 - Heat a nonstick skillet or crêpe pan over medium heat and lightly brush with melted butter. Pour 1/4 cup batter into the pan, swirling to an even thin layer. Cook each crêpe for 1 to 2 minutes per side until golden. Transfer to a plate and repeat with remaining batter, separating crêpes with parchment paper.
04 - Whip chilled heavy cream and powdered sugar using an electric mixer until soft peaks form. Fold in mascarpone cheese, then gently swirl in cooled pickled berry compote. Keep refrigerated until ready to assemble.
05 - Arrange one crêpe on a serving platter. Spread a thin layer of pickled berry cream over the surface. Continue layering crêpes and cream, finishing with a plain crêpe on top. Refrigerate the assembled dessert for at least 1 hour to set.
06 - Top with fresh berries, mint leaves, and a light dusting of powdered sugar as desired. Slice with a sharp knife and serve chilled.
# Additional Tips::
01 -
- Elegant showstopper for any gathering
- Balanced sweet and tangy flavor profile
02 -
- This recipe contains eggs, dairy, and wheat (gluten)
- For gluten-free needs, use certified gluten-free flour and check mascarpone packaging
03 -
- Let the crêpe cake chill thoroughly for perfect slices
- Blackberries in the berry mix add extra tartness