ingredients:

for the vanilla crepes: 

• 1 ½ cups whole milk (can sub with alt. milk)
• 3 large eggs
• 2 tbsp melted butter
• 1/4 cup granulated cane sugar
• 1 tbsp vanilla bean paste or extract
• 1 ½ cups AP flour

for the pistachio mascarpone:

• 1-2 jars of Creamy Pistachio Spread
• 12 oz mascarpone cheese, softened
• 1 tsp vanilla extract
  
• 2 cups heavy whipping cream
• 1 pinch of salt

for layering & garnish: 

• 1 jar Pistakio Crunchy Pistachio Spread
• 2 shots of espresso about 1/4 cup
• crushed pistachios (optional)
• 1/2 cup heavy whipping cream
• 1/4 cup Creamy Pistachio Spread

instructions:

1. In a large bowl, beat together the milk, eggs, melted butter, sugar, and vanilla for 1 minute until well combined. Add a pinch of salt and the flour, then mix until the batter is completely smooth with no lumps.

2. Rub a non-stick skillet with a small amount of olive oil or butter. Place over medium heat and let it warm up for 2–3 minutes.

3. Using 1/3 cup of batter per crepe, pour the batter into the center of the heated pan. Immediately swirl the pan to spread the batter into a thin, even circle.

4. Cook the crepe for 1–2 minutes on each side, or until golden brown. Remove with a spatula and transfer to a plate. The recipe should yield about 15–25 crepes depending on how thin they are.

5. Let the crepes cool completely.*

6. While the crepes cool, in the bowl of a stand mixer (or using a handheld electric whisk and a medium bowl), whip the heavy cream until soft-medium peaks form. Do NOT overmix. Set the bowl aside.

7. In a large bowl, add the mascarpone and vanilla. Fold in 1 jar of Creamy Pistachio Spread and a pinch of salt using a rubber spatula until fully combined. Finally, gently fold in the whipped cream until smooth and airy.

8. Prepare your cake assembly station by pouring the coffee into a bowl and letting it cool (you can add ice or cold water if it's too hot). If desired, transfer the pistachio filling into a piping bag. Keep a jar and spoon of Crunchy Pistachio Spread nearby as well.

9. Spread 2-3 tablespoons of filling onto the center of your cake stand or serving plate — this helps the crepe cake stay in place. Place a crepe on top, then use a pastry brush to lightly brush coffee onto the crepe. Spread about 2 heaping tablespoons of filling evenly across the top. If desired, drizzle Crunchy Pistachio Spread between layers as shown here.

1. Repeat the process: crepe, coffee, filling, drizzle – until you've used all your crepes. Finish with the final crepe on top.

2. Once the last crepe is in place, decorate and frost the cake. To make the pistachio whipped cream topping, whip the remaining 1/2 cup of heavy cream and fold in Creamy Pistachio Spread to taste. Adjust for more pistachio flavor if desired. Transfer to a piping bag and decorate the top of the cake.

3. Finish with dollops of Crunchy Pistachio Spread and garnish with chopped pistachios, if desired.

4. Let the cake chill in the refrigerator for at least 3–4 hours, or ideally overnight. Chilling is essential — the cake won't slice properly if it's not fully set. If chilling for just a few hours, no need to cover. If chilling overnight, loosely cover with foil or plastic wrap.

5. Finally, slice to reveal the beautiful layers and enjoy!

*crepe's can be made 1-2 days in advance; crepe cake can be stored for up to 3 days

recipe adapted from Bright Moment