Crepe Cake

Instructions

1. Prepare the crepe batter
   In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs, then add milk, vanilla extract, and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking continuously until you have a smooth batter. Cover and refrigerate for at least 30 minutes.
2. Cook the crepes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly butter the surface. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl to spread the batter in a thin, even layer. Cook for about 1-2 minutes until the edges begin to brown. Flip and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper in between. Let crepes cool completely.
3. Make the cream filling
   In a large bowl, beat heavy cream and powdered sugar until soft peaks form. In a separate bowl, whisk mascarpone until smooth. Gently fold the whipped cream into the mascarpone until fully incorporated. Add lemon zest if using. Refrigerate until ready to assemble.
4. Assemble the cake
   Place one crepe on a cake stand or serving plate. Spread a thin layer (about 2-3 tablespoons) of the cream filling evenly over the crepe, leaving a slight border around the edge. Top with another crepe and repeat the process until all crepes are used, ending with a crepe on top.
5. Chill and garnish
   Refrigerate the assembled cake for at least 1 hour or overnight. Before serving, dust the top with powdered sugar and garnish with fresh berries. For a more polished look, you can also spread a thin layer of cream on the top and sides of the cake.
6. Slice and serve
   Use a sharp knife to cut the cake into slices. For clean cuts, wipe the knife with a damp cloth between slices. Serve chilled with additional berries if desired.