Sweet Kitchen Cravings

0 Crepes: Melt the 4 tablespoons of butter and allow it to cool slightly. In a food processor or blender, add all of the crepe ingredients. Blend until the mixture is well combined, scraping down as needed. Transfer the mixture to a bowl, cover with plastic wrap, and allow to rest in the fridge for 30 minutes.
1 Once the batter has rested, preheat an 8” - 9” non-stick frying pan over medium-low heat. Coat the pan with the remaining 1 teaspoon of butter. You’ll only need to grease the pan for the first crepe.
2 Give the batter a quick mix then add a scoop (measuring about 3 tablespoons) to the center of the hot pan. Quickly lift and swirl the pan to evenly distribute the batter into one thin, even layer across the entire bottom of the pan. Cook until the edges are set, and the bottom starts to turn golden about 1 minute.
3 Carefully loosen the crepe with a spatula then flip over and cook an additional 30 seconds on the other side or until brown spots appear on the bottom of the crepe (the second side should resemble a flour tortilla). Transfer completed crepes to a flat pan or plate.
4 Repeat with the remaining batter, adjusting the heat as needed so the pan does not get too hot. You should end up with about 23 crepes. Cool completely before assembling the crepe cake.
5 Chantilly Icing: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar until it reaches medium-stiff peaks. Transfer the whipped cream to another bowl.
6 In the same bowl used to whip the cream, add cream cheese, and using a paddle attachment, cream until smooth and no lumps remain. Set aside the whisk attachment for step 10.
7 Scrape the bowl. Add the mascarpone cheese and almond extract to the bowl and mix on medium speed, until just combined.
8 Scrape the bowl. Switch back to the whisk attachment. Add the whipped cream to the bowl and whip on low speed until the mixtures start to come together. Scrape the bowl then whip on high speed for about 10-15 seconds, until fully combined.
9 Assembly: Assemble your crepe cake on a cake plate or serving platter. Start by laying down one crepe and adding about ¼ cup of the chantilly icing. Spread the icing in a thin, even layer, using an offset spatula, and push it out to the edges of the crepe.
10 Place on the next crepe and press down gently.
11 Repeat the process with the icing and the remaining crepes (I use 20 crepes total). For the last crepe, pile on a thick layer of icing and leave about a ½” border on the top crepe showing. Add the fresh berries to the top of the crepe cake where the icing is. Refrigerate the cake for about an hour to allow the icing to set, making it easier to cut.
12 Dust with powdered sugar, serve, and enjoy!