Le Courchevel Crepe Cake
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Le Courchevel Crepe Cake aka La Gâteau Courchevel is simple yet delicious French cake made with layers of crepes filled with light Mascarpone creme and your favourite berries.
This dessert brings you to French Alpes landscapes the same as Pandoro transfers you to Dolomites; they are part of Alpes but sitting in northeastern Italy across the provinces of South Tyrol (Südtirol), Trentino, and Belluno. They share the same tectonic history, similar latitude, and many of the same alpine ecosystems as the broader range. The visual contrast between those landscapes and the pale vertical towers of the Dolomites is dramatic, and the reason for it is geological, not geographical. If you like to learn more about this part of Europe, please take a look here .
There are also differences in cuisines in both areas: Dolomites blend Italian, Austiran and Ladin flavours while French Alpes base their flavours on warming dairy and pork products, relying on iconic regional cheeses.
Our version of Le Courchevel brings inevitable Mascarpone with whipped cream and strawberries gently pressed with crepes to avoid air pockets.
Also, you can organize your time to prepare crepes in the morning and fill them (finish the cake) in the evening. I have never tried to make this dessert using store bought crepes since we are used to make them at home just like our American friends make pancakes for breakfast in no time….
Please have in mind that this cake tastes the best if it rests in the fridge overnight.
Now, after all of the information we wanted to share with you, here comes detailed recipe!
Enjoy !
Le Courchevel Crepe Cake
Le Courchevel Crepe Cake aka La Gâteau Courchevel is simple yet delicious French cake made with layers of crepes filled with light Mascarpone creme and your favourite berries.
Ingredients
- Ingredients for 15 crepes:
- 5 eggs
- 2 cups all-purplose flour
- ½ tsp salt
- 1 Tbsp sugar
- 1 ½ cup milk
- 2 cups mineral / sparkling water
- Vegetable oil or butter for skillet
- Ingredients for the filling:
- 1 ¼ cup Mascarpone
- 1 cup whipping cream
- 1 Tbsp vanilla extract
- 1 Tbsp powdered sugar
- 2 cups tiny sliced strawberries + extra whole strawberries for the top
Instructions
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Combine all crepes ingredients. Mix them well to get liquid batter.
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Heat 9 inches nonstick skillet over medium heat.Lightly coat with vegetable oil or butter.
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Add ¼ cup of batter and swirl to cover bottom of the skillet completely. Cook until underside of crepe is golden brown. It should take 2 minutes.
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Loosen edge of crepe with rubber spatula and quickly flip using fingers or spatula.
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Cook one minute and slide crepe out of skillet to the plate and repeat until you get 15 crepes.
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Coat skillet with butter / oil when needed.
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Once your crepes are done, leave them to cool. Meanwhile, make the filling.
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Mix whipping cream until stiff peaks form.
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Add vanilla extract, mascarpone, and powdered sugar to get smooth cream.
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Place one crepe on the plate. Cover it with 2 table spoons of custard. Repeat it with 14 crepes and gently press each layer of crepes.
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Make sure you garnish every third layer of filling with sliced strawberries.
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For the best results, leave the cake in the fridge overnight.
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Once you decide to serve the cake, garnish the top with filling to stick the 15th crepe on the top. If none of filling is left, no problem. Just brush the top with your favourite jam.
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Once you settled your crepe on the top, add some strawberries and sprinkle with powdered sugar.
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When you start slicing the cake, make sure your knife is wet or warmed up. That way you will get nicer cuts.
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Enjoy mes amis!
Recipe Notes
Use 14 crepes for the cake and leave one for the top.
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