Strawberry Crepe Cake

🧂 Ingredients

• 2 large eggs

  room temperature
• 50 g granulated sugar
• 80 g cake flour
• 40 g unsalted butter

  melted and cooled
• 400 g milk

  room temperature or warmed with the butter
• 1 teaspoon vanilla extract
• 400 g whipping cream
• 40 g powdered sugar
• 1 teaspoon vanilla extract
• 500 g strawberries

  sliced into ⅛" coins
• 6 strawberries

  sliced into quarters, for topping

Instructions

• 1 Whisk: In a medium mixing bowl, whisk together the eggs and sugar until loosened
  and well-combined. Add the flour and whisk until combined.
• 2 Liquid ingredients: Add the melted butter, milk, and vanilla extract. Whisk
  until combined into a thin and watery batter.
• 3 Sieve: Pour the batter through a fine mesh sieve into another bowl to get rid of
  any clumps of flour or egg. Cover and chill the batter in the fridge for 1 hour.
• 4 Swirl pan: Heat a 10" frying pan on medium heat. Use a ladle or a ¼ cup
  measuring cup to scoop and pour the crepe batter into the middle of the pan.
  Immediately swirl the pan around to spread the batter. Keep swirling until the
  batter stops running.
• 5 Cook crepes: Cook each crepe for about 2-2.5 minutes, depending on the
  thickness, or until the edges of the crepe just barely begin to brown. Run a
  spatula under the edges of the crepe until you can slide the spatula underneath.
  Transfer the crepe to a sheet of parchment paper to cool. Repeat with the rest
  of the batter until you have about 15 crepes. Divide the crepes into three equal
  piles - in my case, I made 15 crepes so I could make 3 piles with 5 crepes each.
• 6 Whip: In a large mixing bowl, add the whipping cream, powdered sugar, and
  vanilla extract. Use an electric hand mixer to whip the mixture until it becomes
  soft peaks.
• 7 Spread cream: On a cake turntable, lay down a cake board. Lay down the first
  crepe. Use a 4-tablespoon to add a scoop of whipped cream on top of the crepe.
  Use an offset spatula to spread the whipped cream into an even layer, leaving a
  small edge of the crepe empty for a neater look.
• 8 Alternate crepes and whipped cream: Place another crepe on top and repeat until
  you have a stack of 5 crepes.
• 9 Strawberry layer: Spread whipped cream on the 5th crepe again. Arrange a layer
  of sliced strawberries on top of the whipped cream without going all the way to
  the edges. Add another dollop of whipped cream on top and smooth it over the
  strawberries and into any gaps.
• 10 Repeat: Repeat arranging a stack of 5 crepe and whipped cream layers and create
  another strawberry layer on top of the 10th crepe. In the end, the layout looks
  like this: 5 crepes-strawberry layer-5 crepes-strawberry layer-5 crepes.
• 11 Topping decorations: Transfer any remaining whipped cream to a piping bag and
  snip the tip off. Pipe a few dollops of whipped cream on top of the cake and
  arrange your quartered strawberries on top.
• 12 Chill: Cover (an upside down mixing bowl is good for this) and chill the crepe
  cake in the fridge for at least 4 hours or overnight to allow the whipped cream
  to set before slicing into it with a sharp knife.

Nutrition Info