Red Crêpe Bundles

Instructions

1. 1

   First, prepare the batter for the crêpes: combine the liquid ingredients (eggs, milk, oil, food coloring) in a bowl and mix well, then add the dry ingredients (flour and sugar) and work quickly with a whisk until you get a smooth batter with no lumps.

2. 2

   Lightly grease a non-stick skillet with a flat bottom, heat it up, and start cooking, using a ladle of batter each time, spreading the batter evenly. When the edges start to come away from the pan, gently lift the crêpe with a spatula, turn it over to cook the second side slightly, then transfer it to a plate and continue with the next crêpes, stacking them on the same plate.

3. 3

   While the crêpes are cooling, prepare the filling: pour the very cold heavy cream, mascarpone, and powdered sugar into a bowl and whisk until you get a fluffy frosting.

4. 4

   Hull the strawberries and cut them into cubes (leave some slices for decoration).

5. 5

   Start assembling the bundles: place a crêpe on a plate, create a mound of cream in the center (I used a piping bag with a star tip, but a plain tip or even a simple spoon will work). Cut a ladyfinger in half, briefly dip it in milk, then place it on the frosting. Add a second mound of cream, then the strawberries, and finally finish with a third mound.

6. 6

   Fold the edges of the crêpe over the filling, secure with some kitchen twine, decorate with more frosting and strawberry slices.

7. 7

   The red crêpe bundles are ready, now just decorate with chopped pistachios if you like, and serve.