Raspberry Crepe Cake

Ingredients

• 3 eggs
• 4 tbsp sugar
• 1/2 tsp salt
• 2 c all-purpose flour
• 4 c milk
• 1 1/2 tbsp butter (melted)
• 2 1/4 c heavy cream
• 8 oz Mascarpone cheese
• 1 c powdered sugar
• 1 tsp vanilla extract
• 2 c fresh raspberries

Instructions

1. 1

   In a medium bowl beat eggs, sugar and salt. Whisk in flour and then slowly start adding milk whisking carefully to make sure there's no lumps. Add in melted butter and mix again. Let the batter rest for 15-20 minutes.

2. 2

   Heat your 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of Crepe batter in the center of a skillet and immediately swirl the skillet so that batter coats the entire bottom of it.* (See Note 1)Cook for 2-3 minutes and then use a spatula to flip the Crepe over. Cook for another minute and transfer the Crepe to a cooling rack or cutting board. Repeat with the remaining batter. You'll have about 20-22 Crepes.

3. 3

   Using a whisk of electric mixer beat together heavy cream, Mascarpone cheese, vanilla extract and powdered sugar until stiff peaks.

4. 4

   In a medium bowl mash 1 cup of raspberries. Gently fold 1 cup of mashed raspberries into 3/4 of Mascarpone cream. Place in the fridge until ready to use.

5. 5

   Place one Crepe on a cake stand and spread 2 tablespoons of Mascarpone cream on top, leaving a 1/4-inch border. Cover with the second Crepe and repeat the process with the remaining Crepes.* (See Note 2)

6. 6

   Spoon the remaining plain Mascarpone cream on the center of the cake and decorate with the remaining 1 cup of Raspberries.