Einkorn Crepe Cake with Fall Stone Fruit

I place each hot crepe on a cooling rack.

Crepes can be layered with waxed paper or plastic wrap and kept in the freezer for 2-3 weeks.  I generally make my crepes a week in advance.  It makes the cake quicker to assemble.  Just thaw the crepes at room temperature before stacking.

Let’s assemble this gorgeous cake.

Once crepes have cooled completely or completely thaw, if pre-made and frozen, we can begin stacking and filling the crepe cake.

For the Mascarpone filling you will need:

1 lb Mascarpone cheese
1/3 cup light flavored honey
3 cups heavy cream
zest of 1 lemon
2 teaspoons vanilla

Place 1 lb mascarpone in a large mixing bowl with a paddle attachment.

Add 1/3 cup honey

Cream together.  Take care not to over beat the mascarpone.  It doesn’t like a good beating.

Whip 3 cups of heavy cream until stiff peaks form.

Add whipped to cream to the mascarpone mixture.

I changed to a whisk attachment to whip the mixtures together.

Add the zest from one lemon.

Add 2 teaspoons vanilla.

Let the layering process begin.

I like to use a small ice cream scoop.  This scoop holds about 2 tablespoons.  I like to have each layer with equal amount of filling.  Using a scoop helps make the measurement quick and quite precise.

Spread an even layer over each crepe.  Notice that the filling is a very thin layer.

Continue stacking a spreading until the mascarpone filling has all been used.

Helpful tip:

I like the cake to have a ruffled edge look.  I achieve this by alternating the crepes “top side” up and “bottom side” up.  If I layered them with all of the topsides up, the cake would droop downward and would not have a ruffled effect.  Does this make sense?

I believe I have approximately 28-30 crepes stacked.  This makes an impressive size cake that won’t droop or lean.

To top our masterpiece you will need:

1 cup heavy cream
2 tablespoons honey
1 teaspoon vanilla

Add the honey and vanilla to the cream.

Whip until soft peaks form.

Spread over the top cream to make a perfect blanket for the fruit.

Give it a dusting of confectioners sugar, if desired.  I desire.

The golden crepes from the Einkorn flour look so beautiful with the stone fruit.

Lovely.

Happy Birthday to my dear neighbor, Nancy.  You are worth this and more.

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Einkorn Crepe Cake with Fall Stone Fruit

Einkorn is a wonderful grain to work with, and stacking up crepes creates such a fun cake. Perfect for your next birthday or other gathering.

Course Dessert

Cuisine American

Keyword Einkorn crepe cake with stone fruit, Einkorn crepe recipe, mascarpone crepe cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 servings

Calories 574 kcal

Author Janet Barton

Ingredients

Crepes:

• 9 eggs
• 2 cups milk
• 2 cups water
• 3 1/2 cups Einkorn all-purpose flour
• 3/4 teaspoon salt
• 9 tablespoons butter

Mascarpone filling:

• 1 lb Mascarpone cheese
• 1/3 cup light flavored honey
• 3 cups heavy cream
• zest of 1 lemon
• 2 teaspoons vanilla

Cream topping:

• 1 cup heavy cream
• 2 tablespoons honey
• 1 teaspoon vanilla

Variety of plums, nectarines, and peaches

Instructions

1. Add the crepe ingredients into a blender and blend until smooth.  Batter can be mixed in a bowl with a whisk as well.
2. Heat a crepe pan or a 8 or 9-inch skillet.  Brush with butter and pour about 3 tablespoons of the batter into the center of the pan.  Tilt the pan in all directions to cover the bottom of the pan. Cook until the batter appears dry on top.  Carefully turn the crepe over and cook briefly. Repeat process until all the batter has been used.  Makes about 28-30 crepes.

Mascarpone filling:

1. In a large bowl beat mascarpone cheese and honey.  Set aside.  In another bowl, whip 3 cups cream until stiff peaks form.  Add whipped cream to mascarpone mixture.  Stir until smooth.  Mix in lemon zest and vanilla.
2. Layer crepes alternately with mascarpone filling.  Using about 2 tablespoons of filling on top of each crepe.  Repeat until filling has been used.  Refrigerate cake until firm. about an hour.  Before serving whip heavy cream, honey and vanilla in a small bowl until soft peaks form.  Gently spread on top of crepe cake.  Top with sliced stone fruit variety.  Refrigerate until ready to serve.

Nutrition Facts

Einkorn Crepe Cake with Fall Stone Fruit

Amount Per Serving

Calories 574 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 27g 135%

Cholesterol 221mg 74%

Sodium 254mg 11%

Potassium 151mg 4%

Total Carbohydrates 32g 11%

Dietary Fiber 0g 0%

Sugars 9g

Protein 10g 20%

Vitamin A 33%

Vitamin C 0.4%

Calcium 13.4%

Iron 9.7%

* Percent Daily Values are based on a 2000 calorie diet.