Print

Perfect Stars and Stripes Crepe Cake Recipe with Easy Berry Cream Layers

Stars and Stripes crepe cake - featured image
Print Recipe

A festive and elegant crepe cake layered with luscious berry cream, perfect for celebrations like the 4th of July. Light, creamy, and easy to make with simple ingredients.

Ingredients

  • All-purpose flour – 1 cup (125 grams)
  • Large eggs – 3, room temperature
  • Whole milk – 1 1/4 cups (300 ml)
  • Unsalted butter – 2 tablespoons, melted (plus extra for the pan)
  • Granulated sugar – 1 tablespoon
  • Vanilla extract – 1 teaspoon
  • Pinch of salt
  • Mascarpone cheese – 1 cup (240 grams), room temperature
  • Heavy whipping cream – 1 cup (240 ml), chilled
  • Powdered sugar – 1/3 cup (40 grams), sifted
  • Fresh or frozen mixed berries – 1 cup (about 150 grams), pureed and strained
  • Fresh lemon zest – 1 teaspoon
  • Fresh blueberries and sliced strawberries (optional, for garnish)
  • Mint leaves (optional, for garnish)

Instructions

  1. Prepare the Crepe Batter: In a mixing bowl, whisk together 1 cup flour, 1 tablespoon sugar, and a pinch of salt. In a separate bowl, beat 3 large eggs with 1 1/4 cups milk and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry, whisking until smooth. Stir in 2 tablespoons melted butter. The batter should be thin and pourable; if too thick, add a tablespoon of milk.
  2. Rest the Batter: Let the batter rest at room temperature for at least 30 minutes to help the flour absorb the liquid and prevent tearing during cooking.
  3. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup batter into the pan, swirling quickly to coat evenly. Cook 1-2 minutes until edges lift and bottom is lightly golden. Flip gently and cook another 30 seconds. Transfer to a plate. Repeat until all batter is used, stacking crepes with parchment paper between to prevent sticking.
  4. Make the Berry Cream: Puree 1 cup mixed berries and strain through a fine sieve. Whip 1 cup heavy cream with 1/3 cup powdered sugar until soft peaks form. Beat 1 cup mascarpone until smooth. Fold mascarpone into whipped cream with 1 teaspoon lemon zest, then fold in the berry puree until well combined. The cream should be light pink and fluffy.
  5. Assemble the Crepe Cake: Place one crepe on a serving plate. Spread about 2 tablespoons of berry cream evenly over the crepe. Top with another crepe and repeat layering until all crepes and cream are used, finishing with a crepe on top. Smooth the top layer with remaining cream or leave plain.
  6. Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to help layers meld and make slicing cleaner.
  7. Garnish and Serve: Before serving, decorate with fresh blueberries, sliced strawberries, and mint leaves for a festive touch.

Notes

If crepes tear, patch with a little batter and cook quickly or layer carefully to hide imperfections. Keep pan at medium heat to avoid browning too fast or rubbery crepes. Fold mascarpone gently into whipped cream to keep mixture light. Use a sharp knife warmed in hot water for clean slicing. Crepes can be made ahead and stored with parchment paper between layers or frozen.

Nutrition

Keywords: crepe cake, berry cream, stars and stripes, 4th of July dessert, festive dessert, easy crepe recipe, mascarpone cream, layered cake

Find it online: https://elvafood.com/perfect-stars-and-stripes-crepe-cake-recipe-with-easy-berry-cream-layers/