12ouncesmascarpone,OR your favorite vegan cream cheese
2drops red food coloring
2tablespoonslemon zest
Fresh berries
Instructions
Make the Crepes:
Add the eggs, flour, whole milk, warm water, granulated sugar, vanilla extract, sea salt, and melted butter to a blender. Blend on medium speed just until smooth. Do not over-blend.
Place in a covered bowl and let sit in the refrigerator for at least 30 minutes.
Line a dinner plate with wax paper and set it aside.
Lightly grease a frying pan with unsalted butter and heat to medium-high heat.
Pour ¼ cup of crepe batter into the center of the pan.
Swivel the pan in slow circles, allowing the batter to spread into a much larger circle.
Cook until the top of the crepe no longer appears wet (about 1 ½ minutes) and flip.
Cook for an additional 1 minute.
Place the crepe on the prepared dinner plate and cover with a layer of wax paper (you will stack the next crepe on top of the wax paper. This will keep the crepes from sticking together).
Repeat steps 6-11 with the remainder of the crepe batter.
Allow the crepes to cool to room temperature.
Make the Filling:
While the crepes are cooling, add the heavy whipping cream, powdered sugar, and vanilla extract to a bowl. Beat until stiff peaks form.
Beat in the mascarpone, food coloring, and lemon zest until smooth.
Assemble the Cake:
Place a crepe on top of a piece of wax paper on a serving platter.
Gently spread about ¼-inch of filling evenly over the crepe.
Stack another crepe on top of the filling.
Repeat until you have run out of ingredients.
Top with fresh berries and serve.
Notes
To store, wrap the cake in plastic wrap and then place it in an airtight container or bag. It will last for 4 days in the fridge or for 3 months in the freezer.
You can make this recipe gluten-free or dairy-free by using substitutions.