Strawberry Crepe Cake

Instructions

First make the Crepe Batter:

1. In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
2. In a large bowl using your electric mixer at a low speed or a whisk, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Use right away or pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)

To make the crepes:

1. If your crepe batter has been chilled, remove the prepared crepe batter from the refrigerator and bring to room temperature.
2. Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.)
3. Use a nonstick pan over medium-low heat. (I didn't have to spray mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
4. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)

For the Filling:

1. In a medium sized bowl (chilled if possible,) whip the heavy cream to stiff peaks. (You want to stop when it has just reached the stiff peak phase, be careful to not over whip the cream.)
2. Fold in the strawberry jam, the powdered sugar, and mascarpone cheese. Taste the filling and add a little more powdered sugar if desired.

To Assemble:

1. Place one prepared crepe on a large cake plate.
2. With a small spatula, completely cover the crepe with a thin layer of the filling mixture (about ¼ cup). Add a layer of thinly sliced strawberries.
3. Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. Save the nicest looking crepe for the 20th (top) layer. If your layers seem uneven or your cake seems tilted at all, adjust your filling to even it out.
4. Refrigerate the prepared cake for 1-2 hours. Top with fresh strawberries and a sprinkle of powdered sugar if desired.