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Perfect Brown Butter Strawberry Crepe Cake Recipe with Mascarpone Cream

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A delicate and elegant crepe cake featuring nutty brown butter crepes layered with fresh strawberries and luscious mascarpone cream. This easy-to-make dessert is perfect for special occasions or a quiet indulgence.

Ingredients

Scale
  • 6 tablespoons unsalted butter (to be browned)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 large eggs (room temperature)
  • 1 1/4 cups whole milk (can substitute with almond milk)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 ounces mascarpone cheese (full fat)
  • 1 cup heavy cream (cold)
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries (sliced thin)
  • Optional: 1 teaspoon lemon juice

Instructions

  1. Brown the Butter (about 5 minutes): In a saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Watch as it foams and turns golden brown with a nutty aroma. Remove from heat immediately and let cool slightly.
  2. Make the Crepe Batter (10 minutes): In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. In a separate bowl, beat 3 large eggs, then gradually add 1 1/4 cups whole milk, 1 teaspoon vanilla extract, and the cooled brown butter. Slowly pour the wet ingredients into the dry, whisking until smooth and lump-free. Let the batter rest for 15-20 minutes.
  3. Cook the Crepes (about 20 minutes): Heat a non-stick pan over medium heat. Lightly butter the pan or spray with non-stick spray. Pour about 1/4 cup (60 ml) of batter and tilt the pan in a circular motion to spread thinly and evenly. Cook until edges lift and bottom is golden, about 1 to 1.5 minutes. Flip carefully and cook the other side for 30 seconds. Transfer to a cooling rack. Repeat until all batter is used (about 12-14 crepes).
  4. Prepare the Mascarpone Cream (10 minutes): In a chilled bowl, beat 8 ounces mascarpone cheese until smooth. In another bowl, whip 1 cup heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold whipped cream into mascarpone until combined and fluffy.
  5. Assemble the Cake (15 minutes): Place one crepe on a serving plate. Spread a thin layer of mascarpone cream over it, then arrange a few sliced strawberries on top. Repeat layering crepes, cream, and strawberries until all crepes are stacked. Finish with a layer of cream and decorate with fresh strawberries.
  6. Chill and Serve (at least 1 hour): Refrigerate the assembled cake for at least one hour to let flavors meld and cream set. This also makes slicing cleaner.

Notes

Watch the butter carefully when browning to avoid burning. Let the batter rest for 15-20 minutes to improve texture. Use a thin, flexible spatula for flipping crepes gently. Chill the mascarpone cream bowl and beaters before whipping. If a crepe tears, patch it with cream during assembly. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut yogurt instead of mascarpone.

Nutrition

Keywords: brown butter, strawberry crepe cake, mascarpone cream, crepes, dessert, easy crepe cake, layered cake, fresh strawberries

Find it online: https://breezybake.com/perfect-brown-butter-strawberry-crepe-cake-recipe-with-mascarpone-cream-easy-step-by-step-guide/