Spelt Peach and Mascarpone Crêpe Cake stacks thin, tender spelt crêpes with whipped mascarpone cream and ripe peach slices, chilled until the layers set into a soft, sliceable cake. No oven bake is needed once the crêpes are cooked, so most of the work happens on the stovetop and in the fridge.
The spelt flour gives the crêpes a slightly nutty flavor and a tender bite that holds up under the cream without turning soggy. Mascarpone keeps the filling light rather than dense, and the peaches add a clean, juicy contrast.
This cake works well for a weekend brunch or a low-key dinner party dessert. You build it the day before, chill it overnight, and slice it cold the next day.
One thing to watch: if your peaches are underripe, they release less juice and the layers stay drier than they should. Choose peaches that give slightly under light pressure.
Why You’ll Love This Recipe
- Layers stay soft, not soggy, overnight
- Make-ahead dessert with no last-minute baking
- Mascarpone cream stays light, not heavy
- Spelt crêpes add a subtle, nutty flavor
Ingredient Notes
- spelt flour: Gives the crêpes a nutty flavor and tender bite. All-purpose flour works as a substitute but tastes milder.
- eggs: Bind the batter and add structure. Use room temperature eggs for smoother mixing.
- whole milk: Thins the batter for lacy, thin crêpes. Oat milk works but the crêpes turn slightly more fragile.
- butter: Adds richness to the batter and helps each crêpe release cleanly from the skillet.
- mascarpone: Gives the filling a light, spreadable body. Cream cheese works but tastes noticeably tangier.
- heavy cream: Whipped into the mascarpone for a softer, easier-to-spread texture.
- peaches: Pick ripe, fragrant fruit that gives slightly under pressure. Frozen sliced peaches work if thawed and drained well.
- honey: Adds light sweetness and a bit of shine to the peach layer. Maple syrup works as a swap.
- powdered sugar: Sweetens the mascarpone cream without any graininess.
Layered Spelt Crêpe Cake with Fresh Peach Mascarpone
Description
This crêpe cake stacks thin spelt crêpes with whipped mascarpone cream and sliced peaches, chilled until the layers set into clean, sliceable wedges.
Ingredients
Crêpes
Mascarpone Cream
Peach Layer
Instructions
- Whisk the spelt flour, sugar, and salt together in a large mixing bowl. In a separate bowl, whisk the eggs, milk, and melted butter until combined, then pour into the dry ingredients and whisk until smooth.
- Cover the batter and let it rest for 15 minutes at room temperature so the spelt flour hydrates and the crêpes turn tender.
- Heat a 24 cm nonstick skillet over medium heat and wipe with a little butter. Pour in about 3 tbsp of batter, swirl to coat the pan thinly, and cook for 60 to 75 seconds until the edges lift and the underside turns light golden with a few brown spots.
- Flip and cook the second side for 20 to 30 seconds. Slide onto a plate and repeat with the remaining batter, stacking cooked crêpes between sheets of parchment. You should end up with about 14 crêpes; let them cool completely before assembling.
- Toss the sliced peaches with honey and lemon juice in a bowl and set aside.
- Whip the mascarpone, heavy cream, powdered sugar, and vanilla together in a large bowl until smooth and thick enough to hold soft peaks.
- Place one crêpe on a serving plate and spread a thin layer of mascarpone cream to the edges. Scatter a few peach slices over the cream.
- Repeat layering crêpe, cream, and peach slices, pressing down gently every few layers to keep the stack even, until all crêpes are used, finishing with a layer of cream on top.
- Cover loosely and chill the cake for at least 4 hours, or overnight, until the layers firm up enough to slice cleanly.
- Top with the remaining peach slices and a drizzle of honey just before serving. Slice with a sharp knife wiped clean between cuts.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 20g100%
- Cholesterol 150mg50%
- Sodium 90mg4%
- Potassium 280mg8%
- Total Carbohydrate 41g14%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 10g20%
- Vitamin A 900 IU
- Vitamin C 6 mg
- Calcium 150 mg
- Iron 1.5 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 150 mg
- Magnesium 25 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use ripe, fragrant peaches; underripe fruit stays dry and firm in the layers.
- Wipe the skillet with fresh butter between crêpes so they don't stick or tear.
- Chill the cake overnight for the cleanest slices.
- Whip mascarpone just to soft peaks; overwhipped cream turns grainy.
