A quick and easy way to add tofu to your diet is with this recipe for tofu salad. This recipe is definitely open to experimentation with other additions. I add wedges of lime as a garnish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 20-layer crepe cake |
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
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.
- I was going for a very light dessert here, in both taste and texture, but this technique really shines if you use a more traditional cake filling like buttercream. Since that gets nice and firm when chilled, you’ll get even more gorgeously defined layers.
- I probably could’ve just folded the strawberry jam into the whipped cream mixture to save time when assembling. I thought it would be nice to have streaks of fruit in the cream, but once sliced, it really wasn’t that noticeable. Of course fresh fruit would also work, just be aware of the extra moisture that might add.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 15 g |
| Sodium | 182 mg |
| Sugars | 23 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used raspberry jam for this one. Took the advice and assembled on a plate without ridges. Awesome recipe!
CUTTING THIS CAKE This is a spectacular recipe, but cutting it was a nightmare until I figured out a system. Take a thin bamboo skewer, place it vertically into the piece you intend to cut, cut same. The skewer holds all the layers together very nicely. Transfer to a plate. Remove skewer. Voila!
Swedes have been making these for centuries. We also make them in Swedish pancake pans that have 7 circles and just cover the bottom with batter. 3 or 4 pans per person.
This was actually only the second time I made crepes ever, and for how messy it looks it was still delicious. None of my crepes came out as even circles, and my layers strawberry cream were all over the place in thickness, but it still tasted good. I added thinly sliced strawberries as well, just since I really like raw strawberries and while I think it was nice texture, I think it was a mistake.
I really liked as well as my family. I think that the crepes were really good and they turned out amazing. The thing I did put a sub for was the filling. I made my own filling. The thing that I used was sour cream,cream cheese, and powdered sugar. You need to blend that really well. I really liked it. Thank you Chef John.
This is a labor of love that is worth every minute!
Delicious! I changed the preservatives to mashed frozen fruit. I would make it again.
Really, really fun. I served it for Valentine’s Day breakfast, since it’s basically cheese blintzes with whipped cream: breakfast food! This is a labor-intensive recipe, but it can be broken up into steps. I made the crepes first. Cooking them all took about an hour; I think I got 22 total. I wanted to use the filling to frost the exterior as well, so I used a whole 8 oz tub of mascarpone and about 4 Tbsp butter to help it firm up in the fridge. I also wanted to cut down the sweetness of the jam, so I changed the filling. Here’s what I did: creamed the room-temp butter and 1/2 cup sugar, then beat in the room-temp mascarpone. I used a food processor to grind a packet of freeze-dried strawberries into a powder, then added that to the filling. I whipped two cups of cream (increased from 1.5 cups) in a separate bowl until soft peaks, then folded that in to the strawberry filling along with the vanilla. Despite increasing the amounts, I didn’t have enough for the outside of the cake and barely enough to cover every crepe. Once I’d stacked the crepes, I let the cake chill about half an hour. I whipped another 1.5 cups of cream with about 2 tablespoons of sugar and used that to frost the top and sides. I let it chill overnight, and it was ready to go this morning! I think it tastes much better at room temperature rather than straight out of the fridge. This would be great for Mother’s Day brunch.
This is delicious, but try this lone out. I have used apricot jam instead, and, it is the best. I make my apricot preserves from canned apricots and Splenda in place of sugar. Helps to keep the calorie count down too. It’s all simple and very, very good.