Tool

• 9‑inch nonstick skillet (or 10‑inch skillet that tapers to 9 inches at the base)

• Blender or large mixing bowl

• Pastry brush

• Stand mixer (paddle + whisk attachments)

Ingredients

For the Crêpes

• 6 large eggs

• 2 cups all‑purpose flour

• 1½ cups whole milk

• 1 cup water

• 2 tablespoons unsalted butter, melted (plus more for cooking)

• 3 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

For the Filling

• 8 ounces cream cheese

• 4 ounces mascarpone cheese

• 1½ cups powdered sugar

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

• 3 cups cold heavy cream

To Assemble

• Powdered sugar

• Fresh berries

Direction

Make the Crêpes

1. Combine eggs, flour, milk, water, melted butter, sugar, vanilla, and salt in a blender or bowl. Blend/whisk until smooth.

2. Cover and chill batter for 1–4 hours.

3. Heat a 9‑inch nonstick skillet over medium heat; lightly brush with butter.

4. Pour a scant ¼ cup batter into the skillet and rotate to coat the bottom evenly.

5. Cook until lightly browned in spots (1–1½ minutes).

6. Flip and cook 20–30 seconds more.

7. Transfer to a cooling rack. Once cool, stack crepes.

8. Repeat with remaining batter, brushing pan lightly as needed.

9. Trim crispy edges with kitchen shears. You’ll make 20–30 crêpes depending on skillet size.

Make the Filling

1. In a stand mixer with whisk attachment, beat cold cream cheese and mascarpone for 1 minute.

2. Add powdered sugar, vanilla, and salt; beat until smooth.

3. Add all cold heavy cream at once; mix on low 30 seconds.

4. Increase speed to medium and beat until fluffy, stiff peaks form (1–1½ minutes).

Assemble the Cake

1. Place one crêpe on a serving plate.

2. Spread ¼ cup filling almost to the edges.

3. Repeat layering crêpe + filling until you run out, ending with a crêpe on top.

4. Dust with powdered sugar and serve with berries.

Notes

• Use a thin, flexible spatula (fish spatula works great) to flip delicate crêpes.

• You may end up with 24 crêpes (or more/less). Build until one component runs out.

• Extra filling can be piled on top; extra crêpes make a great snack.

• Cold cream cheese + cold heavy cream = a stable filling that won’t slide between layers.

Nutrition

(per serving)

Calories: 539kcal • Carbs: 42g • Protein: 9g • Fat: 37g
Saturated Fat: 23g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 9g • Trans Fat: 0.1g
Cholesterol: 186mg • Sodium: 223mg • Potassium: 186mg • Fiber: 1g • Sugar: 25g
Vitamin A: 1490IU • Vitamin C: 1mg • Calcium: 126mg • Iron: 1mg