Ingredients:
- 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
Recipe:
- 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
- Add the egg yolks one after the other and mix well
- Add the oil and mix
- Add the almond milk till you get an homogeneous mix; the batter should be quite liquid for thinner crêpes
- Set aside and leave to rest in your fridge (close the bowl with an hermetically sealed lid)
- Before you start baking the crêpes, check again the batter final texture and add almond milk if necessary
- 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
- In a pan, mix the mascarpone, the chantilly and the icing sugar
- Start assembling the cake: alternate one crêpe and one cream layer
- Trim the edges of the crêpe cake to make it neater
- Finish by topping with red fruits and by sprinkling icing sugar