I loved making this Fig & Mascarpone Crepe Cake! Although it was a little time consuming it was so, so worth it – just look how pretty it is! It is refined sugar free and gluten free and tastes absolutely amazing! It took all of my will power not to eat it in one sitting – it took two! 🙂
Over the last few years Instagram and Pinterest have been full to bursting with pictures of perfect looking crepe cakes. Do a google search and you find so many crepe cake flavor combinations that it’s hard to know which one to try first. This honey sweetened Fig & Mascarpone Crepe Cake would be a good one to start with, I promise you. It may not look like the perfect layers of the traditional French Mille Crepe but I’m loving its rustic look, and the flavor combination is just beautiful.
In France these cakes are called Mille Crepes (‘Mille’ which means ‘thousand’ in French, hints at the many layers of the cake). They were traditionally made by layering thin crepes with pastry creme but for this recipe I substituted the pastry creme for a mascarpone and whipped cream mixture. To be perfectly honest with you, when starting this cake I had planned to make a honey sweetened pastry creme to fill it. However, I received a phone call when I was half way through making the crepes to say that a swarm of bees had been found in a friend’s garden and she asked for help to collect them. By the time I had collected ‘buzzy McQueen face’ (my boyfriends ridiculous name for the new queen bee) and her 20,000 followers and had rehoused them in a new hive at the bottom of my garden, I was dead on my feet and well past wanting to make creme patisserie. I improvised with a mixture of mascarpone and cream and I am so so pleased I did.
Honey, mascarpone and figs are a combination made in heaven. The addition of pistachios as a decoration added a good bit of texture, plus they were so pretty looking. 🙂 Mascarpone, an italian cheese made from cream and citric acid was balanced well by the sweet figs and honey!
One last thing to note before you make this crepe cake for yourself is that I purposely cooked the crepes until they turned golden brown for texture purposes. I’ve always preferred my crepes and galettes like this, plus I felt that there would be an aesthetic bonus if they were a darker caramel colour. Obviously, you do not have to cook them like this – the choice is yours!