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Make this fabulous crêpe cake for a show stopping dessert by stacking layers of homemade crêpes, fluffy whipped mascarpone and a good dose of Bonne Maman apricot preserves [or your favorite jam] and topping the lot with roughly chopped pistachios. The recipe from Honest Cooking makes about 15 thin crêpes so you will end up with a fairly tall tower so I recommend freezing the cake after every 3-4 layers to make assembly easy, or rather, less messy. If you do not want the hassle of making a crêpe cake, you can always serve the crêpes rolled up with the mascarpone and apricot filling or with a assortment of gourmet jams on the side for your guests to have their pick.



For the Crêpe Batter

1 cup all purpose flour

1 cup full cream milk

3/4 cup cold water

3 large eggs, room temperature

3 tablespoons unsalted butter, melted

1 teaspoon granulated sugar

1/4 teaspoon kosher salt

For the Mascarpone Filling

2 cups mascarpone cheese

1/2 cup heavy cream

1 tablespoon powdered sugar

1/8 teaspoon kosher salt

13oz Jar of apricot preserves

1/4 cup pistachios, roughly chopped


  • For the crêpes, combine all ingredients in a blender. Process until combined. Do not over mix.
  • Rest the crêpe batter for at least 1 hour at room temperature or for up to 24 hours in the fridge.

  • For the filling, whisk chilled cream over high speed for about 1 1/2 minutes until soft peaks form.
  • Add mascarpone, sugar and salt to bowl. Whip for about 1-2 minutes over medium-high speed.

  • Fold the whipped cream into mascarpone mixture. Cover and refrigerate until it is ready to use.
  • For apricot topping, add 1/2 cup preserves to a small sauce pan with salt and 1 teaspoon of water.

  • Bring to a simmer for about 3-4 minutes. Add additional water, as needed, if it becomes too thick.
  • Lightly grease a 10-inch nonstick crêpe pan with butter and pour 1/4 cup crêpe batter into the pan.

  • Rotate pan in a circular motion to coat the bottom evenly. Cook for 1 to 1 1/2 minutes on one side.
  • The top should be dry and bottom side is lightly brown. Flip it and cook for about 30-60 seconds.

  • Repeat with remaining batter. To serve, spread about 1 tablespoon of apricot preserves on crêpe.
  • Top with about 3 tablespoons of the mascarpone filling. Spread evenly, do not blend the layers.

  • Continue to stack crêpes with alternating layers of apricot and mascarpone, ending with crepê.
  • Drizzle with apricot topping and scatter chopped pistachios on top of cake. Serve immediately.

Mascarpone and Apricot Crêpes



For the Cocoa Pie Dough

200 g all purpose flour

40 g unsweetened cocoa powder

1 pinch kitchen salt

80 g white caster sugar

150 g butter, very cold, cubed

2 tablespoons cold water

For the Chocolate Mascarpone Filling

400 g white chocolate

200 ml double cream

100 g unsalted butter

4 tablespoons mascarpone

1 cup fresh raspberries


  • Start by preparing your pie crust. Combine the flour, sugar, cocoa and salt in a large bowl.

  • Using your finger tips, cut the butter into the dry ingredients until it is in pea-size pieces.

  • Pour in water and mix just until the dough comes together. Refrigerate for at least 2 hours.

  • Remove crust dough from refrigerator. Roll out with rolling pin on a lightly floured surface.

  • Roll to a circle of about 0.5 cm thickness. Check if the dough is sticking to the surface below.

  • If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

  • Carefully place onto a 8-inch fluted pie plate (or 2 smaller ones). Gently press dough down.

  • Cut edges. Fit a circle of parchment paper into crust and fill with dried beans before baking.

  • Place the crust dough in the freezer for 15 minutes while preheating oven to 350ºF (180ºC).

  • Bake for 25-30 minutes. Let cool completely before unmolding. Meanwhile prepare filling.

  • In a saucepan bring cream to the boil. Remove from heat, add chopped chocolate and butter.

  • Let rest for 5 minutes and stir until dissolved. Add mascarpone cheese, stir until combined.

  • Spoon the filling into cocoa crust and chill until set. Decorate tart with raspberries and serve.

Recipe from La Receta de la Felicidad

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