ROSE DI CREPES DOLCI RIPIENE

In a bowl, whisk together the eggs, sugar, and vegetable oil until well combined.

Gradually add the milk and mix until smooth.

Sift in the flour and add the red food coloring, mixing until the batter is smooth and well combined.

Heat a non-stick pan over medium heat and pour in a ladle of batter, swirling to cover the bottom of the pan.

Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly.

Repeat until all batter is used, creating crepes.

For the filling, whip the fresh cream until soft peaks form, then fold in the mascarpone and powdered sugar.

Layer the crepes with the whipped cream mixture, strawberries, and sponge cake scraps, then top with berries.

Equipment Needed

Spice Level:

Dietary

Allergens