Embarking on the culinary adventure of creating a strawberry crepe cake is a delightful endeavor. It speaks to the heart of spring and summer desserts. The dish layers the airiness of paper-thin crepes with the sweetness of strawberries, offering a beautiful balance of flavors and textures.
The process starts with preparing a smooth batter. You will blend ingredients like flour, eggs, and milk to create the base for your crepes.
Once your crepes are cooked to golden perfection, the assembly of your cake is where the artistry comes in. You’ll alternate the crepes with a homemade strawberry filling, fresh whipped cream, or even a drizzle of chocolate, depending on your taste preferences. This dessert not only satisfies the sweet tooth but also serves as an elegant centerpiece for brunches, showers, or any gathering that calls for a touch of sophistication.
Key Takeaways
- Crafting a strawberry crepe cake is a delightful balance of crepe-making and artistic layering.
- The crepe batter is foundational, requiring a careful combination of staple ingredients for the best results.
- The assembled cake makes for an eye-catching dessert suited for a wide range of celebrations.
Ingredients And Measurements
When I make my strawberry crepe cake, I love focusing on getting the ingredients and measurements just right. Here’s a friendly guide to what you’ll need for creating silky crepes and a luscious filling:
Crepes:
- Eggs: 4 large
- All-purpose flour: 2 cups
- Granulated sugar: 1 tablespoon
- Salt: 1/4 teaspoon
- Whole milk: 2 cups
- Unsalted butter: 4 tablespoons, melted
- Vanilla extract: 1 teaspoon
To make the crepe batter, whisk together the flour, sugar, and salt in one bowl. In another, blend the eggs, milk, and vanilla extract. Then, combine both and whisk in the melted butter until you get a smooth batter.
Filling:
- Heavy whipping cream: 2 cups
- Powdered sugar: 1/2 cup
- Strawberries: 2 cups, sliced
- Vanilla extract: 1/2 teaspoon
For the filling, beat the heavy whipping cream with powdered sugar and vanilla until it forms stiff peaks. Then, gently fold in the sliced strawberries.
Optional Toppings:
- Chocolate: Shaved, for garnish
- Mango: Slices, for a tropical twist
- Matcha: Powder, for dusting
I like to start with freshly whipped cream, layer it with the delicate crepes, and then top with your choice of chocolate shavings, mango slices, or a matcha dusting for that extra special touch.
Remember, for the best results, let your crepe batter rest for about 30 minutes before cooking. This helps ensure that your crepes are tender and perfectly cooked. Enjoy the process and have fun with the toppings!
Preparation And Cooking Process
In creating the perfect strawberry crepe cake, precision in mixing and consistency in cooking crepes are fundamental. Each layer should be light and even to achieve the delicate balance of the mille crepe cake.
Batter Mixing Techniques
I begin with the crepe batter, combining eggs, flour, sugar, salt, oil, milk, and a splash of vanilla extract in a blender. I blend them until the mixture turns smooth, ensuring there are no lumps. It’s important to achieve a thin consistency, so the crepes cook through evenly.
After that, I let the batter rest in the refrigerator for at least 30 minutes. This makes the batter easier to work with and helps produce light crepes.
Cooking Crepes
Once the batter is ready, I heat a nonstick skillet over medium-high heat and brush it lightly with melted butter. Then, I pour a small amount onto the pan and carefully swirl the pan to spread the batter thinly and evenly across the bottom.
The goal is to cook until the edges are lightly golden and can be lifted with a spatula without tearing. I flip it carefully and cook for another few seconds. With patience, I cook the batch until I have enough thin crepes to layer into a cake.
Assembling the Cake
For the assembly, I place a crepe on a cake stand and then spread a layer of strawberry jam evenly across the surface. Then, I repeat this, building up layers, until I finish with a crepe on top.
The stacks become a beautiful strawberry crepe cake that’s as visually impressive as it is delicious. To create a mille crepe cake, I make sure to have at least 20 layers. Each slice reveals the intricate layering and the care that went into assembling the cake.
Strawberry Crepe Cake Recipe
Course: DessertCuisine: FrenchDifficulty: Easy8
servings15
minutes20
minutesEnjoy the light and luscious layers of this delightful strawberry crepe cake!
Ingredients
For the Crepes:
2 cups all-purpose flour
4 large eggs
2 cups milk
1/4 cup melted butter
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
For the Filling:
2 cups sliced strawberries
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Additional sliced strawberries
Powdered sugar
Directions
- Prepare the Crepe Batter:
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for 10-15 minutes.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat.
- Pour about 1/4 cup of batter onto the skillet and swirl it around to coat the bottom evenly.
- Cook the crepe for about 1-2 minutes on each side, until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate as you go. You should have about 15-20 crepes.
- Prepare the Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Gently fold in the sliced strawberries until well combined.
- Assemble the Cake:
- Place one crepe on a serving plate or cake stand.
- Spread a thin layer of the strawberry cream filling over the crepe.
- Continue layering crepes and filling, alternating until all the crepes and filling are used, finishing with a crepe on top.
- Chill the Cake:
- Refrigerate the assembled crepe cake for at least 1-2 hours to allow the layers to set and the flavors to meld together.
- Garnish and Serve:
- Before serving, garnish the top of the cake with additional sliced strawberries and a dusting of powdered sugar.
- Slice the cake into wedges and serve chilled.
Frequently Asked Questions
In this section, I’ll answer some of the most common questions you might have while making a strawberry crepe cake, ensuring you can tackle this recipe with confidence.
What ingredients do I need to make a strawberry crepe cake?
To create a delightful strawberry crepe cake, you’ll require a few core ingredients: milk, flour, eggs, and sugar for the crepes. For the filling, ripe fresh strawberries, sugar, and whipped cream are essential. It’s also common to use some butter or oil for cooking the crepes.
How many layers should a typical strawberry crepe cake have?
A traditional strawberry crepe cake usually boasts between 15 to 20 layers of crepes. However, the number can vary based on your preference for cake height and crepe thickness.
Can I use frozen strawberries for making crepe cake?
Yes, you can definitely use whole or sliced frozen strawberries for your crepe cake, particularly for the filling. Just ensure they’re thawed and well-drained to prevent excess moisture from making the crepes soggy.
What is the secret to making a smooth and creamy filling for a crepe cake?
The key to a luscious filling for a crepe cake lies in using cold, well-whipped cream and incorporating it gently with your strawberry mixture to maintain the airiness of the cream.
How do I prevent the crepes from becoming soggy when stacking my crepe cake?
Preventing soggy crepes involves cooling them completely before stacking and making sure your filling isn’t overly wet. A thin layer of filling tucked between each crepe is the way to go.
What are some decorations I can use to top a strawberry crepe cake?
For an appealing finish, adorn your strawberry crepe cake with fresh strawberry slices, whipped cream, and mint leaves. You can also add a little dusting of powdered sugar or drizzles of chocolate.