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Perfect Brown Butter Strawberry Crepe Cake Recipe with Easy Mascarpone Cream

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A delicate and delicious layered crepe cake featuring nutty brown butter crepes, light mascarpone cream, and fresh strawberries. This elegant dessert is quick to assemble and perfect for celebrations or cozy moments.

Ingredients

  • All-purpose flour – 1 cup (125g), sifted
  • Large eggs – 3, room temperature
  • Milk – 1 1/4 cups (300ml), whole milk preferred
  • Unsalted butter – 6 tablespoons (85g), browned and cooled slightly
  • Granulated sugar – 2 tablespoons
  • Vanilla extract – 1 teaspoon
  • Pinch of salt
  • Mascarpone cheese – 1 cup (240g), chilled
  • Heavy cream – 1 cup (240ml), cold
  • Powdered sugar – 1/3 cup (40g), sifted
  • Vanilla extract – 1 teaspoon
  • Fresh lemon juice – 1 teaspoon
  • Fresh strawberries – 2 cups (300g), hulled and thinly sliced
  • Optional: powdered sugar for dusting

Instructions

  1. Prepare the brown butter: Melt 6 tablespoons (85g) of unsalted butter in a light-colored skillet over medium heat. Stir frequently until it foams and turns golden amber with a nutty aroma. Remove from heat and let cool slightly.
  2. Make the crepe batter: In a mixing bowl, whisk together 1 cup (125g) sifted all-purpose flour, 2 tablespoons sugar, and a pinch of salt. In another bowl, beat 3 large eggs, then add 1 1/4 cups (300ml) whole milk, 1 teaspoon vanilla extract, and the cooled brown butter. Slowly combine wet ingredients with dry, whisking until smooth and lump-free. Let batter rest for 15-20 minutes.
  3. Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease. Pour about 1/4 cup (60ml) batter into the pan, swirling to coat evenly in a thin layer. Cook 1-2 minutes until edges lift and underside is golden, then flip and cook 30 seconds more. Transfer crepe to a plate and cover with a towel. Repeat until all batter is used (about 15-18 crepes).
  4. Prepare the mascarpone cream: In a chilled bowl, whip 1 cup (240ml) cold heavy cream until soft peaks form. In another bowl, mix 1 cup (240g) mascarpone cheese, 1/3 cup (40g) powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon juice until smooth. Gently fold whipped cream into mascarpone mixture to create a light, airy cream.
  5. Assemble the crepe cake: Place one crepe on a serving plate. Spread a thin layer of mascarpone cream over it, then scatter sliced strawberries evenly on top. Repeat layering with remaining crepes, cream, and strawberries, finishing with a crepe on top. Refrigerate for at least 1 hour to set.
  6. Serve: Dust the top with powdered sugar if desired and garnish with extra strawberry slices. Slice gently with a sharp knife to reveal layers.

Notes

Use a light-colored pan to monitor butter browning. Rest batter for tender crepes. Keep mascarpone and cream cold to prevent curdling. Chill cake before slicing for clean layers. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and vegan cream cheese.

Nutrition

Keywords: brown butter, strawberry crepe cake, mascarpone cream, layered dessert, easy crepe cake, homemade dessert, quick dessert, elegant dessert

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