This is a gorgeous cake for fall! It lasts two days in the fridge but is best on the day it's made.
Start by making the crepe batter (see note). The night before or at least one hour before, make the batter for the crepes. In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs. Break the yolks and whisk them together in the well. A little flour will be incorporated, but most will stay along the sides.
In a large measuring cup, combine the milk, water, vanilla extract, and rum (optional). Start slowly adding it to the batter, while whisking in the center. This will slowly incorporate the flour on the sides asit catches in the liquid in the center. Continue to whisk until all the liquid has been added and the batter is smooth. Cover and refrigerate at least one hour or overnight.
Make the Crepes. Choose the pan you’d like to use. Nonstick is best, and the circumference of the bottom of the pan will determine the size of your cake. I used a frying pan with an 8” (20 cm) base. The size will alsodetermine how many crepes you make.
Whisk together the crepe batter (often it willseparate, especially if chilled overnight).
Start heating the pan up on medium to high heat. Grease the bottomof the pan with a little bit of butter and then use a ¼ cup measuring cup (or 60 ml) to pour the batter in the center of the hot pan. Quickly pick up the pan andswirl the batter around to cover the base. Drizzle in a little extra as needed.If you’re using a bigger pan, you’ll probably need to add more batter, so try alarger measuring cup.
Heat about 1 minute until you start to see theedges turn brown and bubbles form on the surface. Use a silicone spatula torelease the sides, then the bottom, to flip. Cook another 1 minute and thentransfer to a plate.
Continue cooking the crepes until you’ve used upall the batter. Set aside.
Whip up the Filling. In a large bowl, stir together the mascarpone, honey, and cinnamon (optional) until smooth. In a mixer bowl (stand or hand mixer), whip the cold heavy cream until stiff peaks form. Fold the whiped cream into the mascarpone.
Assemble the Cake. Find the platter you’d like to use. Spread a small amount of thewhipped filling on top and “glue” the first crepe down.
On top of the crepe, spread 2-3 tablespoons offilling to thinly cover the surface. You should see the crepe peeking through the filling. Repeat and then alternate by spreading jamon top of some of the crepes instead of the whipped filling every 2-3 crepes. You can also add thinly sliced fresh fruit between some of the layers too.
Finish by covering the top with any leftoverwhipped filling, the figs, and a drizzle of honey.
Let chill at least 1 hour in the refrigerator toset before serving.
In Europe, mascarpone is sold in 250g containers. I will be adding 3 of these, the extra mascarpone will just make it thicker J In countries (like the US) where they are sold in 8 oz containers (225 g), feel free to just add the 3. It will be less mascarpone, but you’ll still get a great result. If you want it to be slightly thicker, you can add a bit more (but it’s not necessary). I’m just trying to be conscious of how this is sold so you don’t have to be extra. ;)
The crepe batter can be made in a food processor. Add the dry ingredients, then whisk together the eggs and all liquid ingredients. Slowly pour in as the processor is running.