Layered Spelt Crêpe Cake with Fresh Peach Mascarpone

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

Hand spreading whipped mascarpone cream over a warm spelt crêpe with sliced peaches and stacked crêpes on the counter.

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.

Two plated slices of peach mascarpone crêpe cake on linen napkins beside coffee and a glass of Moscato.

Prep Time 35 mins

Cook Time 20 mins

Rest Time 240 mins

Total Time 4 hrs 55 mins

Cooking Method: Mixed

Cuisine: French

Courses: Dessert

Difficulty: Medium

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 2.60

Calories: 291

Best Season: Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

200 g spelt flour
3 eggs (large)
400 ml whole milk
30 g butter, melted (plus extra for the pan)
1 tbsp granulated sugar
1/4 tsp salt

Mascarpone Cream

400 g mascarpone (at room temperature)
150 ml heavy cream (cold)
50 g powdered sugar
1 tsp vanilla extract

Peach Layer

500 g ripe peaches (thinly sliced, plus extra for topping)
2 tbsp honey (plus more for drizzling)
1 tsp lemon juice (keeps peach slices from browning)

Instructions

1
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.
2
Cover the batter and let it rest for 15 minutes at room temperature so the spelt flour hydrates and the crêpes turn tender.
3
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.
4
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.
5
Toss the sliced peaches with honey and lemon juice in a bowl and set aside.
6
Whip the mascarpone, heavy cream, powdered sugar, and vanilla together in a large bowl until smooth and thick enough to hold soft peaks.
7
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.
8
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.
9
Cover loosely and chill the cake for at least 4 hours, or overnight, until the layers firm up enough to slice cleanly.
10
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.

Keywords: spelt crepe cake, peach mascarpone cake, spelt dessert, make-ahead crepe cake, layered crepe cake

Equipment

24 cm / 9.5-inch nonstick skillet
large mixing bowl
whisk
offset spatula
plastic wrap
fine-mesh sieve

Tips

Rest the crêpe batter for 15 minutes so the spelt flour hydrates and the crêpes turn tender, not rubbery.
Cook crêpes in a wiped 24 cm nonstick skillet so each one releases cleanly and browns evenly.
Whip the mascarpone cream just until it holds soft peaks; overwhipping turns it grainy and stiff.
Chill the assembled cake for at least 4 hours so the layers set enough to slice cleanly.
Pat peach slices dry before layering so extra juice doesn't thin out the mascarpone cream.

Variations

Swap peaches for nectarines or ripe plums when peaches are out of season, keeping the same honey and mascarpone layers.
Add a thin layer of peach jam between crêpes for a stronger fruit flavor in every slice.
Fold crushed pistachios or toasted almonds between layers for a bit of crunch against the soft cream.

Storage and Reheating

Spelt Peach and Mascarpone Crêpe Cake keeps well chilled for 3 to 4 days, covered tightly with plastic wrap or in an airtight container. The layers actually firm up and slice more cleanly after a full day in the fridge.

This cake is not meant to be reheated. The mascarpone cream would separate and the crêpes would turn soft and wet if warmed, so serve every slice cold straight from the fridge.

If you want to prepare parts ahead, cook the crêpes up to 2 days early and store them stacked with parchment between layers in the fridge. Whip the mascarpone cream fresh the day you assemble the cake.

Serving Suggestions

Spelt Peach and Mascarpone Crêpe Cake works as a brunch centerpiece or a make-ahead dinner-party dessert. Slice it cold with a sharp knife wiped clean between cuts for neat wedges.

Serve with a small glass of chilled Moscato or sparkling water with lemon to keep the pairing light. A few extra peach slices and a drizzle of honey on top round out the plate.

For breakfast, pair a thin slice with plain yogurt and a strong coffee.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-peach-mascarpone-crepe-cake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!