- 60 mins
Preparation
Step 1
stepsingredients per stepinstructions
1 1/2 Cup All-Purpose Flour
4 Eggs
2 Cups Whole Milk
Salt and Pepper For the crepe batter: Place the flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Season with salt and pepper. Allow the batter to stand for 20 minutes to an hour.
4 Tablespoons Unsalted Butter (plus extra for pan)
Batter (made above) Heat a 6-inch nonstick pan over high heat until hot and add a dab of butter. Turn the heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side. Remove and set aside. Continue the process until all the batter has been used.
3 Cups Mascarpone (room temperature)
3 Cups Heavy Cream (whipped to stiff peaks)
1 Tablespoon Cinnamon
1/2 Cup Maple Syrup
1/4 Cup super fine sugar In a large bowl, fold together mascarpone and whipped cream. Divide into two medium bowls, and fold the cinnamon and sugar into one batch and the maple syrup into the other.
To build the cake, alternate layers of cinnamon mascarpone cream and maple syrup mascarpone cream in between layers of crepes, up to 20 layers.