Chef John's Strawberry Crepe Cake

Name: Chef John's Strawberry Crepe Cake
Total time: 135
Yield: 12
Ingredients: 5 large eggs; 2 ½ cups all-purpose flour; 2 tablespoons white sugar; ½ teaspoon kosher salt; 2 ½ tablespoons vegetable oil; 3 ¼ cups whole milk; ½ teaspoon vanilla extract; 4 tablespoons butter, or as needed; 1 (10 ounce) jar strawberry jam; 2 tablespoons water; ¾ cup mascarpone cheese; 1 ½ cups heavy cream; 3 tablespoons white sugar; ½ teaspoon vanilla extract

Recipe by John Mitzewich from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

12 servings

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5 large eggs
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2 ½ cups all-purpose flour
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2 tablespoons white sugar
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½ teaspoon kosher salt
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2 ½ tablespoons vegetable oil
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3 ¼ cups whole milk
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½ teaspoon vanilla extract

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4 tablespoons butter, or as needed
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1 (10 ounce) jar strawberry jam
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2 tablespoons water
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¾ cup mascarpone cheese
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1 ½ cups heavy cream
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3 tablespoons white sugar
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½ teaspoon vanilla extract

Instructions

Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
Refrigerate until completely chilled before cutting and serving.