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DESSERT/CREPE-Strawberry Cream Crepe Cake
Ingredients
  • subheading: CREPES:
  • 4 large eggs room temperature
  • 2 cups 260g all-purpose flour (or 1¾ cups + 3 tablespoons (260g) Bob’s Red Mill 1-to-1 gluten-free flour)
  • 2 cups whole milk
  • ¾ cup water
  • ¼ cup unsalted butter melted and cooled, plus more for the pan
  • 3 Tbsp granulated sugar
  • 1½ tsp vanilla extract
  • ¾ tsp kosher salt
  • subheading: FILLING:
  • 12 oz. 1½ cups mascarpone
  • 2¼ cups heavy cream
  • 1½ tsp vanilla extract
  • ½ tsp kosher salt
  • 1½ cups 180g powdered sugar, sifted
  • 2 cups finely chopped strawberries
  • 1 cup halved strawberries for garnish
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