Épingler A stunning layered dessert featuring delicate crêpes stacked with luscious pickled berry cream, balancing sweet and tangy flavors for an elegant treat.
I was inspired to make this crêpe cake for a spring brunch with friends, and the mix of pickled berries and airy cream made it a memorable centerpiece that everyone loved.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Eggs: 3 large
- Whole milk: 2 cups (480 ml)
- Unsalted butter: 3 tbsp (45 g), melted, plus extra for the pan
- Granulated sugar: 2 tbsp (25 g)
- Fine sea salt: 1/4 tsp
- Vanilla extract: 1 tsp
- Mixed berries (raspberries, strawberries, blueberries): 1 cup (150 g), fresh or frozen
- Apple cider vinegar: 2 tbsp (30 ml)
- Granulated sugar (for compote): 2 tbsp (25 g)
- Lemon zest: 1/2 tsp
- Sea salt (for compote): 1/4 tsp
- Heavy cream: 1 cup (240 ml), chilled
- Mascarpone cheese: 1/3 cup (80 g), softened
- Powdered sugar: 2 tbsp (15 g)
- Pickled berry compote: All of the compote prepared above
- Fresh berries (for garnish): optional
- Mint leaves (for garnish): optional
- Powdered sugar (for dusting): optional
Instructions
- Prepare the crêpe batter:
- In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs with milk and vanilla extract. Gradually pour the wet mixture into the dry, whisking until smooth. Stir in melted butter. Cover and let rest for 30 minutes at room temperature.
- Make the pickled berry compote:
- In a small saucepan, combine berries, apple cider vinegar, sugar, lemon zest, and salt. Simmer over medium heat for 5–7 minutes, until berries soften and syrup thickens slightly. Remove from heat and let cool completely.
- Cook the crêpes:
- Heat a nonstick skillet or crêpe pan over medium heat and lightly brush with melted butter. Pour about 1/4 cup (60 ml) batter into the pan, swirling to coat evenly. Cook for 1–2 minutes per side, or until lightly golden. Transfer to a plate. Repeat with remaining batter to make about 12–14 crêpes, stacking with parchment between each.
- Prepare the pickled berry cream:
- In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold in mascarpone, then swirl in the cooled pickled berry compote. Chill until ready to use.
- Assemble the cake:
- Place one crêpe on a serving platter. Spread a thin layer of pickled berry cream over the crêpe. Top with another crêpe and repeat, layering crêpe and cream, finishing with a crêpe on top. Chill for at least 1 hour before serving.
- Garnish:
- Garnish with fresh berries, mint leaves, and a dusting of powdered sugar if desired. Slice and serve.
Épingler Serving this crêpe cake was a hit at my family's annual summer picnic, with everyone asking for seconds and the recipe details.
Required Tools
Mixing bowls, whisk, nonstick skillet or crêpe pan, spatula, saucepan, electric mixer for whipping cream, offset spatula or knife for assembling.
Allergen Information
Contains: Eggs, dairy (milk, butter, mascarpone, cream), wheat (gluten). Always check packaged ingredients for hidden allergens.
Nutritional Information
Each serving contains approximately: 320 calories, 18 g fat, 34 g carbohydrates, 6 g protein.
Épingler Try pairing slices with chilled sparkling wine for a truly refined dessert experience. This cake is sure to impress in both flavor and presentation.
Questions fréquentes sur la recette
- → What berries work best for the filling?
Raspberries, strawberries, and blueberries give vibrant color and flavor. Blackberries add extra tartness if desired.
- → Can I make this gluten-free?
Yes! Substitute gluten-free all-purpose flour to maintain the delicate crêpe texture and avoid wheat.
- → How do I prevent crêpes from sticking?
Brush the skillet or pan with melted butter between batches and allow the pan to heat evenly before pouring batter.
- → Can I prepare components ahead?
Crêpes and pickled berry compote can be made a day in advance. Assemble and chill the cake before serving.
- → What wine pairs well with this dessert?
Serve with a dry sparkling wine or rosé to complement the sweet and tangy berry flavors.
- → Is mascarpone essential for the cream?
Mascarpone adds richness, but you can use cream cheese for a slightly tangier, firmer cream layer.