Bake and savor
Emily
01
Whisk together the flour and salt, then combine eggs, milk, butter, sugar, and vanilla for a silky crepe batter. Strain to remove lumps and chill.
02
Let the batter rest for at least 1 hour (or overnight) to ensure smooth, paper-thin crepes.
03
Cook the crepes in a buttered pan until golden and delicate, flipping gently for perfection.
04
Stack crepes with parchment paper in between to keep them from sticking as you cook through the batter.
05
Whip the cream until soft peaks form, then gently fold it into the mascarpone mixture for a creamy, luscious filling.