Blueberry Pea Flower Crepes Cake Recipe

Prepare pea flower liquid (if using flowers)

If using dried butterfly pea flowers instead of powder: steep 1 tablespoon dried flowers in 1/3 cup hot water for 10 minutes, strain and cool. Use 1/3 cup of the steeped liquid and reduce the water in the batter by same amount. If using powder or extract, skip this step.

Make batter

In a blender add flour, eggs, milk, water (or adjusted amount if using steeped liquid), melted butter, sugar, salt and pea flower powder or extract (or the strained pea flower liquid). Blend 30–45 seconds until smooth and slightly frothy. The batter should be very thin and pourable. If it seems too thick, add water 1 tablespoon at a time to thin.

Rest batter

Transfer batter to a bowl, cover, and rest in the refrigerator 30 minutes to 1 hour. Resting relaxes gluten and improves crepe texture.

Cook crepes

Heat a nonstick 8–10-inch crepe or frying pan over medium heat. Brush lightly with melted butter or oil. Stir the batter, then pour about 1/4 cup (adjust for pan size) into the center and swirl to coat in a thin even layer. Cook 30–60 seconds until edges lift and bottom is lightly golden and set, flip with a spatula and cook 10–20 seconds more. Transfer to a plate and repeat, stacking crepes separated by parchment if desired. Make 14–18 crepes total depending on thickness. Keep crepes covered with a clean towel while cooking to retain moisture.

Cook blueberry compote

In a medium saucepan combine 3 cups blueberries, 1/2 cup sugar and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until berries release juices and mixture begins to simmer, about 6–8 minutes.

Thicken compote

Whisk cornstarch with 2 tablespoons cold water to make a slurry. Add slurry to the simmering blueberries and cook 1–2 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature. Reserve about 3/4 cup of the compote for spreading between layers; you can leave the rest slightly chunky to spoon over slices when serving.

Assemble crepe cake layers

Place one crepe on a serving plate. Spoon or spread a thin layer (about 2–3 tablespoons) of mascarpone whipped cream over the crepe, then spoon about 1–2 tablespoons of the cooled blueberry compote on top of the cream (use less or more to preference). Top with another crepe and repeat, building layers until you have used 12–16 crepes or reached desired height. Reserve 2–4 crepes to top the cake depending on appearance. Aim for 12–16 layers for a multi-tiered look.

Prepare mascarpone cream

In a chilled mixing bowl, combine mascarpone cheese and powdered sugar and whisk briefly to loosen. Add chilled heavy cream and vanilla extract. Using a hand mixer or stand mixer on medium speed, whip until soft to medium peaks form and the mixture is smooth and spreadable (do not overbeat or it may break). Taste and adjust sweetness if needed.

Layer with cream

Use about 2–3 tablespoons of mascarpone whipped cream between each crepe as described in the assembly step. Reserve roughly 1/2 to 3/4 cup for the exterior finish and decoration.

Final finish

When the stack is complete, spread the remaining mascarpone whipped cream thinly around the top and edges (a very thin coat is traditional for crepe cakes to show the layers). Smooth with an offset spatula or the back of a spoon. If you like a more rustic look, leave top exposed and simply dot with extra compote.

Garnish

Arrange 1 cup fresh blueberries on top. Sprinkle a pinch of pea flower powder or scatter edible pea flower petals for color. Dust lightly with powdered sugar if desired.

Chill before serving

Refrigerate the assembled crepe cake for at least 1 hour (preferably 2–3 hours) to allow layers to set and flavors to meld. For best slicing, chill until firm. Slice with a sharp knife dipped in hot water and wiped dry between cuts to get clean slices.