Crepe Cake – Old-Fashioned Oats – Cinnamon – Baking Powder – Salt – Maple Syrup – Almond Milk – Greek Yogurt – Egg – Vanilla Extract – Unsweetened Shredded Coconut – Chocolate Chips – Strawberries
In a large bowl, add the dry crepe recipe ingredients flour, sugar, and salt, and whisk to combine.
Add the beaten eggs, milk, vanilla, and rum (if used). Whisk until the batter is creamy, slightly thick, but thinner than a pancake batter.
It's ok if a few lumps remain. Set aside. Warm a crepe pan over medium-high heat and lightly oil the surface with butter or olive oil.
Pour the crepe batter into the warm pan. Use about 1/2 cup for a 10-inch pan (25cm) and tilt and rotate the pan to spread the batter all over the surface.
Cook for 2-3 minutes until the sides are dry and start to crisp. Slide a large spatula under the crepe, flip it, and cook it for an extra 1-2 minutes.
In a large mixing bowl or the bowl of a stand mixer, add mascarpone, heavy cream, vanilla, and powdered sugar to make the Mascarpone Filling.
Using an electric beater or the whisk attachment of a stand mixer, beat on low speed to incorporate. Increase to medium-high speed to beat the mixture to a soft peak.
Place a cold crepe on a large plate, add 3-4 tablespoons of frosting, and spread it evenly into a thin layer, almost up to the sides of the crepes.
Add another cold crepe on top and repeat the frosting and layering steps until no more crepes are left.
When the crepe cake is assembled, refrigerate it for at least one hour or freeze it for 30 minutes to set the cream. It also makes it easier to slice.
Serving: 1 Slice Makes: 20 Slices
Prep: 40 Minutes Cook: 20 Minutes