Strawberries and Cream Crepe Cake
Layers of homemade crepes, fluffy whipped cream, and juicy strawberries make up this light and decadent strawberries and cream crepe cake.
Ingredients
For the crepes:
- 4 tablespoons unsalted butter (¼ cup, 56 grams)
- 1 ½ cups whole milk (375 ml)
- 3 large eggs
- ¾ cup all-purpose flour (90 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla
- Pinch of salt
For the strawberry whipped cream filling:
- 2 cups fresh strawberries , thinly sliced and chopped (1 lb container)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy whipping cream
- Additional strawberries for topping and decoration
Instructions
To make the crepes:
- Melt the butter in a 9-inch stainless or nonstick skillet over medium low heat.
- In a blender, combine the butter, milk, eggs, flour, sugar, vanilla, and salt until combined and no lumps remain, about 20-30 seconds.
- Add 1/4 cup crepe batter while tiling the pan and swirl to coat the bottom of the pan as needed. Let cook for about 2 minutes minutes, until lightly browned, loosening the edges and center with a spatula as it cooks.
- Flip and cook on the other side for an additional minute. Flip out onto a plate and repeat with remaining batter.
- Flip cooked crepe out onto a plate and repeat with remaining batter.
To make the strawberry whipped cream:
- In a small bowl, use a fork to mash half of the strawberries with the sugar, vanilla and salt. Add remaining strawberries to the bowl and chill in the fridge for 30 minutes.
- Use an electric mixer to beat heavy whipping cream to about medium peaks. Set aside about 1½ of whipped cream for topping the crepe cake.
- Add all the strawberry mixture (including the juices) to the remaining whipped cream in the bowl and gently fold together with a spatula.
To assemble the crepe cake:
- Place one crepe on a plate or cake stand. Top with about ¼ cup of the strawberry whipped cream mixture. Layer will be very thin and that's okay!
- Repeat with remaining crepes and strawberry whipped cream.
- Top with reserved whipped cream and strawberries for decoration.
- Serve immediately or let it chill in the fridge for 30 minutes to firm up a little. This crepe cake is best served within 24 hours of assembly.
Notes
NOTES:
- The crepe batter can be made in advance and stored in the fridge for up to 24 hours.
- Whole milk is preferred, but 2% will work okay too.
- This video helpfully demonstrates how to tilt and swirl the pan when adding batter.
Calories: 277kcal, Carbohydrates: 20g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 39mg, Potassium: 146mg, Fiber: 1g, Sugar: 14g, Vitamin A: 811IU, Vitamin C: 14mg, Calcium: 76mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
