• Clara Blanchette

Mascarpone Crepe Cake


So this week, I decided to go all out. As you might have noticed, the website has had a pretty big make-over. I wanted to make some changes and "beautify" your navigating experience. Make sure to look around and check things out, a lot of new functions have made their way here.

tell me in the comments if you like the new look!

So today I'm sharing this recipe that I think welcomes the new blog very graciously. it's a recipe to try for sure, a recipe for celebration and for tasting heaven.

Today, we'll be making a MASCARPONE CREPE CAKE.

The recipe is originally from Ricardo, and as you know me, I changed a few ingredients to make it paleo. if you saw my youtube video about it, you know that I made it gluten-free, dairy-free and sugar-free. all the good stuff!

of course, you can make it your way, switch the gluten-free flour for whole wheat flour, switch the coconut oil for butter, almond milk for milk and the sugar substitute for real sugar.

here are a few reasons why this cake should be tasted:

- it's really impressing.

- it tastes amazing!

- just try it seriously

before this intro gets too long, let's get started with the cooking!!

Mascarpone Crepe Cake

white chocolate and mascarpone cream:


6 oz white chocolate

2 cups cream 35% or dairy free cream

the zest of 1/2 a lemon

1 cup mascarpone


in a double boiler, melt the white chocolate with 1/2 cup of milk. remove from heat. add in the rest of the milk and the lemon zest. mix carefully. refrigerate for 3 hours.



1 1/2 cup gluten free flour

3 tbsp sugar substitute

1/2 tsp baking powder

1/4 tsp salt

3 eggs

2 1/4 cup almond milk

1/2 tsp vanilla extract

powdered sugar [for decorating]


in the meantime, mix together the flour, sugar, baking powder and salt. add the eggs, 1 cup of milk and vanilla. mix until smooth. add the rest of the milk gradually.

in a non-stick pan [20 cm of diameter], oil with coconut oil at medium heat. cook one crepe at a time, and fill in the pan, making sure that you you keep it thin. (about 1/2 cup per crepe) until golden on both sides. place on a baking sheet and place parchment paper in between each crepe. you'll have about 14 crepes. cover with plastic wrap.


with an electric beater , beat the white chocolate and mascarpone mixture that was in the refrigerator, until you obtain solid peaks.

on a serving plate, place a first crepe, with a spatula, spread about 1/3 cup of the mascarpone and white chocolate cream. place another crepe on top to spread 1/3 cup on it as well. repeat until you reach the last crepe. (I didn't put cream on top of the last one)

refrigerate 30 minutes before serving

when ready to serve, sprinkle powdered sugar on top. slice with a sharp knife. you can also serve with a raspberry sauce!

hope you enjoy!!

clara xx

if you want to see me make this cake; here's my youtube video!