Strawberries and Cream Crepe Cake Recipe
Servings:
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4 eggs
  • 2 ½ cups milk
  • ½ stick unsalted butter, melted
  • ½ stick unsalted butter, for frying
  • 2 ½ cups heavy cream
  • ¼ cup plus 1 tablespoon powdered sugar
  • 1 pint (¾ pound) strawberries, hulled
  • 5 strawberries, unhulled and halved, for decoration
Directions
  1. Mix the flour, sugar, and salt in a bowl.
  2. Whisking continuously, mix in the milk little by little until the batter is completely smooth.
  3. Whisk the eggs one by one into the batter.
  4. Stir in the melted butter.
  5. Leave the batter to rest for 20 minutes.
  6. When you are ready to cook the crepes, heat a small knob of butter in an 8-inch crepe pan over medium-high heat.
  7. Pour just under ⅓ of a cup of batter into the pan, and swirl the pan around to evenly cover the bottom of the pan
  8. Cook the crepe for around 45 seconds on one side until it's firm and slightly golden.
  9. Using a palette knife or spatula, flip the crepe on the other side.
  10. Cook the crepe for 30 to 45 seconds until golden.
  11. Transfer the cooked crepe to a plate.
  12. Repeat steps 6 to 11 with the remaining batter.
  13. Leave the crepes to cool down completely.
  14. When they are completely cool, make the strawberry cream. With a fork mash enough hulled strawberries to get ⅓ cup of puree (about ¾ cup whole strawberries).
  15. Cut the remaining hulled strawberries into small dice.
  16. Place the cream, strawberry puree, and granulated sugar in the bowl of a food mixer.
  17. Whip until the strawberry cream is stiff.
  18. Place the first crepe on a serving dish and spread a thin layer of strawberry cream on top.
  19. Place another crepe on top and spread a thin layer of strawberry cream on top.
  20. Scatter about 2 tablespoons of diced strawberries on top.
  21. Repeat steps 18 and 20 with the remaining crepes, making sure you keep around ½ cup of strawberry cream to decorate the top of the cake.
  22. Top the cake with the remaining strawberry cream.
  23. Top with unhulled strawberries.
  24. Slice and serve the crepe cake.