Blackberry Crêpe Cake

Blackberrry crepe cake on white plate with violets on side.

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5 from 1 vote

Blackberry Crêpe Cake

A beautiful, but simple, cake with layers of crêpes filled with a marscapone blackberry cream filling.

Prep Time15

Cook Time30

assembling the layers of the cake25

Course: Breakfast, brunch, Dessert, Lunch

Cuisine: French

Servings:

Calories: 256kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

For the Crêpes (makes 15-18)

7 Tablespoons unsalted butter
1 ¾ Cups whole milk
4 eggs
½ Teaspoon kosher salt
1 ½ Cups flour all-purpose flour
2 Teaspoons sugar
1 Teaspoon vanilla

For the Blackberry Filling

8 Ounces mascarpone cheese
1 Pint heavy cream
½ Cup powdered sugar unsifted
1 Tablespoon lemon zest
2 Cups blackberries
¼ Cup heavy cream

Instructions

For the Crêpes

Melt the butter in a small saucepan over medium heat and cook 2-4 minutes, or until the butter is melted and just starting to turn golden brown. Keep an eye on it, stirring occasionally.
Remove from heat, set aside and let it cool to room temperature.
7 Tablespoons unsalted butter
Add the milk, eggs and salt into a blender and pulse for a few seconds to blend everything together.
Add the flour, sugar and vanilla to the blender and blend until the mixture is smooth (about 20-25 seconds).
1 3/4 Cups whole milk, 4 eggs, 1/2 Teaspoon kosher salt, 1 1/2 Cups flour, 2 Teaspoons sugar, 1 Teaspoon vanilla
Remove the blender lid and pour in the room temperature browned butter. Cover and blend until everything is combined (about 10 seconds).
Let the blender mixture rest for at least 1/2 hour or up to 8-10 hours. If resting it longer than 1/2 hour, put the blender in the refrigerator to rest)
When ready to make the crêpes, remove the blender from the fridge and pour batter into a large measuring cup, or bowl. Stir the batter. It should be about a thick as heavy cream. If it is too thick whisk in some more milk, making sure there are no lumps.
Heat the crêpe pan over medium to medium-high heat, until a drop of water sprinkled on the pan sizzles.
Spread a little butter on the pan using a paper towel or a pastry brush and then pour 1/4 cup of the batter into the center of the pan (I use a long-handled ladle for ease).
If you have a spreader, immediately but gently spread the batter into an 8-inch circle, going clockwise on the first half and counter-clockwise on the second half.
If you don't have a spreader, lift the pan after pouring in the batter and tilt and turn it in all directions to achieve an 8-inch (or so) circle.
Cook the crêpe 1-2 minutes, lifting the edge with a butter knife after a minute to see if it is golden brown. The edges will be easy to lift up and they are starting to curl a bit.
Slide the butter knife under the center of the crêpe and flip it to the other side. This is fairly easy to do without it tearing...just keep it close to the pan.
Cook on the other side about 30 seconds to 1 minute and then slide it off the pan onto a plate.
Repeat the process for each crêpe, adding butter to the pan after each crêpe has cooked.
Stack them on the plate to cool. You can refrigerate them, covered in plastic wrap at this point. If you want to freeze them, place a piece of parchment paper or wax paper between each crêpe and wrap in plastic wrap and freeze for 2-3 months.

For the Blackberry Mascarpone Filling

In the bowl of a stand mixer, combine mascarpone, 1/4 cup heavy cream, 1/4 cup powdered sugar, and lemon zest. Gently whisk by hand until everything is incorporated.
Add the rest of the heavy cream and beat mixture (with whisk attachment) on medium-high, gradually adding remaining 1/4 cup powdered sugar, until stiff peaks form, 1 to 2 minutes.
Mash 3/4 cups blackberries in a medium bowl (I used potato masher). Add about half of the mascarpone whipped cream to mashed berries, and fold gently to combine.
Set aside or refrigerate the 3 separate bowls of plain mascarpone cream, the blackberry mascarpone mixture and the whole blackberries.
8 Ounces mascarpone cheese, 1 Pint heavy cream, 1/2 Cup powdered sugar, 1 Tablespoon lemon zest, 2 Cups blackberries, 1/4 Cup heavy cream

Assembly

Remove crêpes and filling mixture from refrigerator. Place one crêpe on a flat plate, at least 9-inches in diameter.
Using a small spatula, gently spread a thin layer (about 1/4 cup) of the plain mascarpone whipped cream over crêpe, leaving a 1/4-inch border. Top with 1 crêpe, and gently spread with a layer (about 1/4 cup) of the blackberry mascarpone whipped cream.
Repeat process with remaining 15-18 crêpes, alternating with layers of plain mascarpone whipped cream and blackberry mascarpone whipped cream, until you have used the final crêpe (Do not spread anything on top layer).
Chill remaining plain mascarpone whipped cream until ready to use. Cover cake with plastic wrap; chill at least 1 hour and up to 8 hours.
When ready to serve, remove cake from refrigerator, and spoon remaining plain mascarpone whipped cream over top of cake, leaving some room around the edges. Arrange remaining blackberries on top.
Slice cake using a serrated knife, making sure to slice all the way to the middle so the crêpe doesn't stick at the point.
Serve and enjoy! It is very rich and you only need small slices to please.

Notes

**Note: Browning the butter first will give a richer flavor, but result in a darker colored crêpe.

Nutrition