clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Plum Crepe Cake

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours



For the Plums:

  • 4 plums, pitted and sliced for roasting
  • 1 plum, pitted and sliced for topping
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons granulated sugar

For the Crepes:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon kosher salt
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, melted plus more for the pan

For the Mascarpone Whipped Cream:

  • 1 (8-ounce) container mascarpone cheese
  • 1 pint plus 1/4 cup heavy cream, divided
  • 1/2 cup powdered sugar, divided
  • 1 teaspoon lemon zest


  1. To roast the plums, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place slice plums on a rimmed baking sheet, sprinkle with sugar and drizzle with olive oil. Toss to coat. Bake for 15 to 18 minutes or until plums are softened through and juices are bubbling. Remove from the oven and allow to cool to mostly room temperature. Once cool, blend the roasted plums in a food processor.
  2. To start the crepes, whisk together flour, sugar, lemon zest, and salt in a large bowl. Place eggs, milk, and heavy cream in a blender and whirl until well combined, about 30 seconds. Add flour mixture to egg mixture; process until smooth and frothy, about 1 minute, stopping to scrape down sides of blender as needed. Transfer batter to a container with a tight-fitting lid; seal and chill at least 4 hours or up to overnight.
  3. When you’re ready to make the crepes, remove batter from refrigerator; gently whisk to reincorporate any bubbles or separation.
  4. Brush an 8-inch nonstick skillet with some of the melted butter, evenly coating bottom of skillet. Cook over medium or medium-low until butter is hot, 1 to 2 minutes. Remove from heat. Using a 1/4-cup measuring cup, immediately add a scant 1/4 cup batter to one side of skillet. Swirl skillet to spread batter in a thin, even layer.
  5. Return skillet to heat; cook over medium until crêpe edges are light golden and set, about 1 minute. Using a small offset spatula, gently lift one edge of the crêpe; using your fingertips, quickly flip crêpe. Cook until other side of crêpe is pale golden and a few spots begin to appear on bottom, 30 to 45 seconds. Transfer crêpe to a wire rack set over a rimmed baking sheet to cool; cover with a clean, dry lightweight towel.
  6. Repeat steps 3 and 4 with remaining butter and batter, wiping skillet clean and lightly brushing with butter every few crêpes, or as needed. (You should have 20 crêpes to use for cake. Reserve any extra crêpes for another use.) Chill crêpes, covered, until ready to use.
  7. To make the mascarpone filling, combine mascarpone, 1/4 cup heavy cream, 1/4 cup powdered sugar, and lemon zest in bowl; gently whisk by hand until incorporated. Stir in most of the plum puree, reserving 3 or 4 tablespoons for the topping.
  8. In a medium bowl place 1 pint heavy cream and use an electric hand beater to start to whip into soft peaks. Beat mixture on medium-high speed, gradually adding remaining 1/4 cup powdered sugar, until stiff peaks form, 1 to 2 minutes.
  9. Stir 2/3rds of the whipped cream into the mascarpone and plum filling. Stir until thoroughly combined. Reserve the remaining whipped cream to top the cake.
  10. To assemble, remove crêpes from refrigerator. Place 1 crêpe on a cake platter or flat serving dish. Using a small offset spatula, gently spread a thin layer of plum filling. Top with 1 crêpe and again spread with plum filling. Repeat process with remaining 18 crêpes. Spoon the remaining plum puree to the remaining whipped cream so fruit streaks remain. Dollop on the top crepe. Chill cake at least 1 hour and up to 8 hours.