# Components:
→ For the Crepes
01 - 2 cups (250 g) all-purpose flour
02 - 2 1/2 cups (600 ml) whole milk
03 - 4 large eggs
04 - 3 tbsp (40 g) unsalted butter, melted (plus more for cooking)
05 - 2 tbsp (25 g) granulated sugar
06 - 1 tsp vanilla extract
07 - 1/4 tsp salt
→ For the Whipped Cream Filling
08 - 2 cups (480 ml) heavy whipping cream, cold
09 - 1/3 cup (40 g) powdered sugar
10 - 1 tsp vanilla extract
→ For the Berry Layer
11 - 2 cups (300 g) mixed fresh berries (e.g., strawberries, blueberries, raspberries)
12 - 2 tbsp (25 g) granulated sugar
13 - 1 tsp lemon juice
→ For Decoration (optional)
14 - Additional fresh berries
15 - Powdered sugar for dusting
16 - Fresh mint leaves
# Preparation Steps:
01 - In a bowl, toss the berries with 2 tbsp sugar and lemon juice. Set aside to macerate while you prepare the crepes.
02 - In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, melted butter, and vanilla. Gradually add the wet ingredients to the dry, whisking until smooth. Let batter rest for 15–30 minutes.
03 - Heat a nonstick skillet (about 8–10 inches) over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan, swirling to coat the bottom evenly. Cook 1–2 minutes until edges lift, flip, and cook another 30 seconds. Transfer to a plate. Repeat to make 12–14 crepes, stacking with parchment between to prevent sticking. Cool completely.
04 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
05 - Lay out a large sheet of plastic wrap or parchment. Arrange 6–7 crepes in a slightly overlapping horizontal row. Spread a thin layer of whipped cream over the crepes, sprinkle a portion of the macerated berries over the cream. Roll up tightly into a log, using the plastic wrap to help. Repeat with remaining crepes, cream, and berries if making a second roll, or stack for a larger cake.
06 - Wrap the crepe roll(s) tightly in plastic wrap and refrigerate at least 2 hours, or overnight, to set.
07 - Place the crepe roll on a platter. Dust with powdered sugar, garnish with fresh berries and mint leaves if desired. Slice and serve chilled.
