Crepe Cake With Strawberries and Cream

Name: Crepe Cake With Strawberries and Cream
Yield: Makes 4
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Servings

Makes 4

1 c Flour (Crepes)
2 ea Eggs (Crepes)
1 ½ c Milk (Crepes)
1 tbsp Sugar (Crepes)
⅛ c Kosher Salt (Crepes)
¼ c Unsalted Butter, melted and split (Crepes)
8 oz Mascarpone Cheese (Filling)
2 tbsp Sugar (Filling)
¼ c Berry Jam (Filling)
½ c Heavy Cream, whipped (Filling)
2 c Markon First Crop Strawberries, sliced (Topping)
1 c Cherries, pitted (Topping)
Powdered Sugar, to taste (Topping)
Edible Flowers, for garnish (Topping)

Recipe Preparation

Combine all ingredients in a blender until fully mixed and batter is smooth. Let sit for at least one hour, preferably overnight. Remix before using.
Heat a 10-inch skillet until hot. Throughout the crepe-making process, grease the pan with the remaining butter.
Pour batter into the center of the pan, filling 1/3 of the surface, then swirl the pan to spread batter completely around the circle, covering the pan. Cook for two minutes, then if browned, loosen the edge with a soft spatula and flip. Cook the second side for another minute.
Remove the crepe to a surface lined with waxed paper. Repeat until all batter is used. Should make between 12 and 15 crepes.
In a large mixing bowl, combine Mascarpone cheese, sugar, and jam. When fully blended, fold in whipped cream.
Layer crepes and filling to form a tall stack. Top with strawberries and cherries. Garnish with powdered sugar and edible flowers.