Yuzu- Honeyed Mascarpone crepe cake with rose water and white chocolate 

• 8 eggs

• 4 cups milk

• 3.5 cups flour

• 1 cup powdered sugar

• Pinch of salt

• ½ tsp baking powder

• 16 oz Yuzu- jam (lemon curd is a nice substitute) 

• 2 cups mascarpone

• ⅓ cup honey

• 1 tsp vanilla + 1tsp vanilla extract

• 3 tsp rose water

• 1 ½ cup white chocolate (melted over double boil)

• 1 stick unsalted butter

 

1. Make crepe batter: Combine eggs, milk, sugar & vanilla extract in large bowl and whip until frothy. Combine flour, salt, baking powder in medium bowl. Slowly add flour mixture to bowl while continuing to whip. Stop adding flour when the whisk just leaves a path behind it. 

2. Combine mascarpone with honey and vanilla extract in a small-medium bowl until smooth and no chucks. 

3. Prepare your pan: heat griddle at medium-low heat and set up 4 "stations" at the side of the stove: a large flat plate (lightly buttered), the bowl of mascarpone mixture with a flat soup spoon, the yuzu jam with a flat soup spoon and the crepe batter with a ladle. 

4. Using the end of the whole stick of butter, melt a layer of butter on the pan (it should melt, but not burn). Then pour one ladle of crepe batter in a swirling motion around the middle of the griddle. Place the empty ladle back in the batter. Moving quickly, pick the griddle up and circle the batter at a tilt so that the batter in the center flattens into a larger thinner and evenly flat crepe. 

5. Cook on one side until a light crust forms, but it is not yet golden brown. Then using a flat butter knife and a large flipper (spatula), carefully flip the crepe. Cook it until the very edge is just the slightest bit browned. 

6. Using the flat butter knife and large flipper (spatula) gently place the crepe completely flat on the plate. 

7. Prepare the pan with butter and begin the next crepe. Repeat steps 4 through 6, keeping the griddle at an even temperature. Between crepes spread 1 spoonful of either mascarpone and yuzu jam on top of each layer consecutively so that there is one or the other on each layer on repeat. Flatten out the layers so that they do not drip the fillings along the sides as you go.

8. Your cake is finished when your ingredients are finished.  Poke holes using a thin skewer. Evenly distributed rose water atop the crepe cake. Set aside and place in the  freezer for 20 min to firm up. Once cool, place a flat round surface (like a plate) over the top of the cake and trim off the excess bits to make  smooth sides.

9. Melt white chocolate in a double boiler. Pour white chocolate over the cake and spread it in an even layer over the top and the sides. Top with fresh berries. Allow to cool completely then place in the fridge until ready to eat. It will be best the same day. 

10. Enjoy!