Description
This strawberry crepe cake recipe is incredibly easy, delicious, and elegant. When I say it’s easy, I mean it’s just layers of crepes, cream, and sliced strawberries. However, it does take some time to prepare.
Ingredients
crepes
- 6 eggs
- 750 grams milk
- 300 grams all purpose flour
- 120 grams granulated sugar
- 75 grams melted butter or sunflower oil
Filling
- 150 grams heavy whipping cream (35%)
- 35 grams granulated sugar
- 30 strawberries (medium to big sized)
decoration
- 6 strawberries
- 1 teaspoon powdered sugar
Instructions
- In a mixing bowl, whisk sugar and eggs. Add oil or melted butter, flour, and mix. Slowly pour in milk while whisking to avoid lumps.
- Pass the batter through a sieve to make it smooth and lump-free.
- Heat a pan, add a little butter, and pour a ladle of batter. Tilt the pan to spread the batter thinly. Cook for about 30 seconds per side or until golden. Repeat for all crepes.
- Wash, dry, and thinly slice the strawberries.
- Whip cream with sugar using a whisk or electric mixer until stiff peaks form.
- On a flat surface, layer crepes with strawberries and cream. Follow this pattern: crepe, strawberries, cream, crepe, cream, and repeat.
- Let the cake chill in the fridge for about 10 minutes to set.
- Top with fresh strawberries and a dusting of powdered sugar.
Notes
This is an easy strawberry crepe cake recipe for beginners, and to make the process even smoother, here are some helpful tips:
1. Transport Carefully: This strawberry crepe cake is perfect for special occasions. If you’re transporting it, make sure it has no room to move around in the container to avoid shifting or collapsing.
2. Sieve the Batter: Always sieve the batter to ensure it’s smooth and free of lumps. You never know what you might find (like bits of egg or sugar rocks), and you want your crepes to be beautiful and flawless.
3. Cooking the Crepes: We only cook one side with direct heat, but you can cook both sides if you prefer. Cooking both sides will take about 10 more seconds and can enhance the flavor, but we love the color and texture of crepes cooked on one side.
4. Warm the Milk: If you’re mixing milk with butter, make sure the milk is slightly warm. If the milk is too cold, the butter will solidify immediately (trust me, I learned this the hard way—I had to sieve the batter, clean the butter, and melt it again!).
5. Use a Flat Plate: Build your French-inspired dessert on a flat plate to ensure the layers stay even and the cake doesn’t tilt.
6. Refrigerate to Set: After layering, refrigerate the cake for at least 10 minutes to let it set and hold its shape.