Red Berry Crepe Cake


  • 1kg spelt flour or any flour of your choice to make approx 60 crêpes
  • 16 egg yolks (you can keep the egg whites and make meringues for example)
  • 2 large salt pinches
  • 8 tbsp canola oil
  • 1 liter almond milk or any non dairy milk of your choice
  • 125g butter to cook the crêpes
  • 500g mascarpone
  • 250g chantilly pre-bought or home made
  • 100g icing sugar or more depending of your sweet tooth
  • 200g strawberries, cleaned and trimmed
  • 200g raspberries
  • 100g cherries, cleaned, trimmed (and stoneless if you prefer)
  • icing sugar for decoration
  • some mint leaves for decoration


  1. The day before or 3 to 4 hours before making the crêpes, pour the sifted flour into a large bowl, add the salt and mix well
  2. Add the egg yolks one after the other and mix well
  3. Add the oil and mix
  4. Add the almond milk till you get an homogeneous mix; the batter should be quite liquid for thinner crêpes
  5. Set aside and leave to rest in your fridge (close the bowl with an hermetically sealed lid)
  6. Before you start baking the crêpes, check again the batter final texture and add almond milk if necessary
  7. In a hot pan, with some butter (approx 1/3 of a tsp for each crepe spread with paper towel), prepare all the crepes and set aside
  8. In a pan, mix the mascarpone, the chantilly and the icing sugar
  9. Start assembling the cake: alternate one crêpe and one cream layer
  10. Trim the edges of the crêpe cake to make it neater
  11. Finish by topping with red fruits and by sprinkling icing sugar