# What You'll Need:
→ Crepe Batter
01 - 2 cups all-purpose flour
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 1/4 cup granulated sugar
05 - 4 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ Strawberry Mascarpone Filling
08 - 8 ounces mascarpone cheese, room temperature
09 - 1 cup heavy cream, chilled
10 - 1/2 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh strawberries, hulled and finely chopped
→ Topping and Garnish
13 - 1 cup fresh strawberries, halved
14 - 2 tablespoons powdered sugar, for dusting
15 - Fresh mint leaves (optional)
# How To Make It:
01 - Whisk together the flour, granulated sugar and salt in a large bowl until evenly combined.
02 - In a separate bowl, whisk the eggs, whole milk, melted butter and vanilla until homogeneous.
03 - Gradually incorporate the wet mixture into the dry ingredients, whisking until the batter is smooth and free of lumps; cover and let rest 20 to 30 minutes to relax the gluten.
04 - Heat a nonstick crepe pan or skillet over medium heat and brush lightly with butter; pour about 1/4 cup batter, swirl to form an even thin layer and cook 1 to 2 minutes per side until edges lift and surface is lightly golden; transfer to a stack separated with parchment and cool completely.
05 - Whip the chilled heavy cream to stiff peaks using an electric mixer, taking care not to overbeat.
06 - Whisk the mascarpone, powdered sugar and vanilla in a bowl until smooth and creamy, then gently fold in the whipped cream until combined.
07 - Fold the finely chopped strawberries into the mascarpone mixture, reserving the halved berries for topping.
08 - Place one cooled crepe on a serving platter, spread a thin even layer of strawberry mascarpone, and repeat layering crepes and filling until finished, ending with a crepe on top for a neat finish.
09 - Arrange the halved strawberries and optional mint on the top layer, dust with powdered sugar just before serving and chill at least 1 hour to set for cleaner slices.
