A recipe by chef Oli.
Preparation of crepe: 30 minutes (plus 30 minutes rest)
Preparation of pancakes: 30 minutes
Preparation of the filling: 10 minutes
Assembly: 15 minutes
Total time: approximately 1 hour and 55 minutes
For the pancakes:
250 g flour
3 eggs
500 ml of milk
50 g melted butter
1 pinch of salt
1 tablespoon of sugar
1 tsp vanilla extract
For the mascarpone filling:
500 g mascarpone
100 g icing sugar
The zest of 2 lemons
1 C. teaspoon vanilla extract
250 ml full-fat liquid cream (optional, to lighten the consistency)
Quebec strawberry coulis:
500 g Quebec strawberries, peeled and cut into pieces
100 g of sugar
Juice of half a lemon
Crepes:
1. Sift the flour into a large bowl and add salt and sugar.
2. Make a well in the center and crack the eggs into it.
3. Start mixing and gradually add the milk to avoid lumps.
4. Add the melted butter and vanilla extract and mix well until smooth.
5. Let the pancake batter rest for at least 30 minutes.
6. Heat a pancake pan over medium heat and grease it lightly with butter.
7. Pour a small ladleful of batter into the pan and turn around to distribute it evenly.
8. Cook each crepe for about 1 to 2 minutes on each side until lightly browned.
9. Repeat the operation until the dough is used up. Let the pancakes cool.
10. Preparation of the mascarpone filling:
11. Beat the mascarpone with icing sugar, lemon zest and vanilla extract in a bowl until the mixture is smooth and combined.
12. If desired, carefully add the liquid cream previously whipped for a lighter consistency.
Strawberry Sauce:
1. Mix strawberries, sugar and lemon juice in a saucepan.
2. Heat over medium heat, stirring occasionally, until the strawberries are soft and the sugar has dissolved.
3. Let it simmer for approx. 10 minutes, then mix everything to obtain a smooth coulis.
4. Pass the coulis through a sieve to remove the seeds, if desired.
5. Let cool.
Collection of the thousand crepes:
1. Place a crepe on a serving plate.
2. Spread a thin layer of mascarpone filling on the crepe.
3. Repeat the operation, layering the crepes and the filling until the ingredients are used up, finishing with a crepe.
4. Smooth the edges with a spatula and refrigerate for at least 1 hour before serving.
5. When serving, sprinkle with icing sugar or decorate with additional lemon peel.
6. Cut into slices and serve.
Enjoy your food!
