Crepe Cake Recipe

Make the Crepes - Gather the ingredients.

Make the Crepes - Add the butter, eggs, vanilla, flour, sugar, salt, tea leaves, water, and milk to a blender. Blend on high until smooth and a bit frothy, about 3 minutes, scraping down the sides to ensure all the flour is incorporated.

Make the Crepes - Either leave the batter in the blender or transfer to a large container and cover. Refrigerate for at least 2 hours or preferably overnight. This rest period allows the air bubbles to subside and the gluten to relax.

Make the Crepes - Heat a 9-inch nonstick skillet over medium heat. Whisk the batter to reincorporate the ingredients. Once the skillet is hot, use a 1/4-cup measuring cup to pour 1/4 cup of the batter into the center of the skillet, tilting and swirling the skillet as you add the batter so that a thin layer coats the bottom of the skillet.

Make the Crepes - Cook until bubbles form on the surface of the crepe, and the edges are set and slightly browned, about 1 minute.

Make the Crepes - Slide an offset spatula around the edges and use a spatula or your fingers to flip the crepe. Continue to cook until completely set and golden brown, about 30 more seconds. Transfer to a wire rack to cool and repeat with remaining batter. If desired, separate crepes with parchment to prevent sticking. You should aim to make about 20 to 25 crepes. There should be enough extra batter in case you end up with any mistakes. Cool the crepes while you make the filling.

Make the Filling & Assemble - Gather the ingredients.

Make the Filling & Assemble - Combine the heavy cream and mascarpone in the bowl of a stand mixer fitted with the whisk attachment (alternatively, you can use a large bowl with an electric hand mixer). Beat on low just until combined, then increase the mixer speed to medium-high and beat until soft peaks form, 1 to 2 minutes.

Make the Filling & Assemble - Slowly, add the confectioners' sugar and continue to beat on low speed until combined. Add the orange zest and juice. Beat the mixture on medium-high speed until stiff peaks form, 1 to 2 more minutes. Taste the filling and adjust with additional zest, if desired.

Make the Filling & Assemble - To assemble the cake, place one of the crepes on a flat serving dish or cake platter. Spread about 3 tablespoons of the mascarpone cream filling over the crepe in an even layer all the way to the edge. Lay the next crepe over top and repeat the process until you lay the final crepe on top (make sure you save your prettiest crepe for this).

Make the Filling & Assemble - Loosely cover the cake in plastic wrap. Refrigerate the cake for at least 1 hour and up to 8 hours. (Store the extra mascarpone cream filling in an airtight container in the fridge and reserve for serving.)

Make the Filling & Assemble - Once the cake is chilled, spread the extra mascarpone cream filling over the top, creating decorative swirls. Sprinkle with additional citrus zest, then top with berries and toasted nuts, if desired.