Chef John's Strawberry Crepe Stack

Combine eggs, flour, sugar, salt, oil, milk, and vanilla extract in a blender. Blend on low speed and gradually increase to high speed until the ingredients are fully incorporated. Allow the mixture to chill in the refrigerator for at least 30 minutes.

Heat a saucepan over medium heat and add the contents of the strawberry jam jar. Rinse the jar with water to remove any remaining residue and pour it into the saucepan. Continue heating until the mixture reaches a gentle simmer, stirring occasionally. Remove from heat and let it cool to room temperature.

Melt some butter in a nonstick skillet over medium heat. Pour 1/4 cup of the batter mixture into the pan and tilt it to evenly coat the surface. Cook for 1 1/2 minutes on each side, or until the crepes are golden brown and bubble with air. Transfer them to a baking sheet and repeat the process with the remaining batter, making sure to butter the pan between each crepe. Allow the crepes to cool completely before stacking them, a process that should take at least 15 minutes.

In a separate bowl, whip together the mascarpone cheese, cream, sugar, and vanilla extract until stiff peaks form.

Place a crepe on a large serving plate and spoon 2 or 3 tablespoons of the whipped cream mixture onto it, spreading it almost to the edge. Drizzle a small amount of strawberry jam into the center and transfer the finished crepe to a flat serving plate. Repeat this process with the remaining crepes, cream, and jam, stacking them on top of one another in a neat tower. Finish the stack with a plain crepe pressed gently onto the top to secure everything in place.

Refrigerate the assembled stack until it is completely chilled before cutting and serving.