Go Back
+ servings
5 from 1 vote
Print

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*
Fat 44g68%
Saturated Fat 27g135%
Cholesterol 221mg74%
Sodium 254mg11%
Potassium 151mg4%
Carbohydrates 32g11%
Fiber 0g0%
Sugar 9g10%
Protein 10g20%
Vitamin A 1650IU33%
Vitamin C 0.3mg0%
Calcium 134mg13%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.