# What You Need:
→ Crepes
01 - 2 cups (250 g) all-purpose flour
02 - 2.5 cups (600 ml) whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted, plus extra for cooking
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt
→ Vanilla Cream Filling
08 - 2 cups (480 ml) heavy whipping cream, chilled
09 - 0.33 cup (40 g) powdered sugar
10 - 8 ounces (225 g) mascarpone cheese, softened
11 - 1 teaspoon pure vanilla extract
→ Strawberries
12 - 2 cups (300 g) fresh strawberries, hulled and thinly sliced
13 - 1 tablespoon granulated sugar, optional for macerating
→ Decoration
14 - Powdered sugar for dusting
15 - Whole strawberries for garnish
16 - Fresh mint leaves, optional
# How To Make:
01 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add wet ingredients to dry, whisking until smooth. Cover and let rest for 20 minutes.
02 - Heat a nonstick skillet 8 to 10 inches over medium heat. Lightly butter the pan. Pour about 0.25 cup batter, swirling to coat the bottom. Cook 1 to 2 minutes until edges lift, flip, and cook another 30 seconds. Stack crepes on a plate; repeat to make 16 to 18 crepes. Let cool completely.
03 - In a large bowl, beat heavy cream and powdered sugar until soft peaks form. Add mascarpone and vanilla; beat just until smooth and thick.
04 - Toss sliced strawberries with 1 tablespoon sugar, let sit 10 minutes to release juices.
05 - Place one crepe on a serving platter. Spread a thin layer of vanilla cream over the crepe, sprinkle with a few sliced strawberries. Top with another crepe. Repeat layers until all crepes, cream, and strawberries are used, finishing with a crepe.
06 - Cover and refrigerate for at least 1 hour to set.
07 - Just before serving, dust with powdered sugar, garnish with whole strawberries and mint leaves.
