This is a great celebration cake and would make the perfect Mother’s Day dessert. It would also be a great addition to a baby shower, bridal shower, or brunch table. The best part is that you can make the crepes the day before and then whip up the cream and assemble a couple of hours before you serve it.
For the crepes:
2&1/2 cups warm milk
2cups all purpose flour
6 tbsp unsalted butter, melted
1/4 cup sugar
1/4 tsp salt
1/4 cup vegetable oil
In a blender ( I used my Hand blender in a large bowl) purée together milk, flour, eggs, butter, sugar and salt until smooth. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap and let sit at room temperature for 30 minutes.
You should have a very smooth batter with no lumps at all.
I wrapped the crepes in plastic wrap on plate wth parchment between each one and kept in the fridge overnight.
For the cream:
2&1/2 cups whipping cream
1&1/4 cups mascarpone cheese
5 tbsp liquid honey
1/4 cup frozen orange juice concentrate, thawed
2cups fresh raspberries
In large bowl beat together cream, mascarpone and honey until stiff peaks form, then beat in vanilla, orange juice concentrate and 1 cup of the raspberries until evenly distributed. Remove 1/4 cup to a small bowl and set aside.
Place 1 crepe on cake plate. Spread with thin layer of cream mixture.
Original source: Canadian Living