Gâteau Mille Crêpes Recipe
lemon mascarpone, frozen raspberries
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Ingredients
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Crêpes
Lemon Mascarpone Filling
Topping
Method
Making the Crêpes
Prepare the Batter
In a mixing bowl, whisk together flour, milk, eggs, melted butter, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes.
Cook the Crêpes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until edges start to lift, then flip and cook for another minute. Repeat until all batter is used.
Making the Lemon Mascarpone Filling
Mix the Filling
In a large bowl, combine mascarpone cheese, powdered sugar, lemon zest, and lemon juice. In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until well combined.
Assembling the Gâteau
Layer the Crêpes and Filling
On a serving plate, place one crêpe, spread a thin layer of lemon mascarpone filling, and top with another crêpe. Repeat the layers until all crêpes and filling are used, finishing with a crêpe on top.
Chill and Serve
Refrigerate the gâteau for at least 2 hours before serving. Garnish with frozen raspberries and fresh mint leaves.
