Strawberry Cream Mille Crepe Cake

  1. Sprinkle the strawberries with 1-2 tbsp of sugar depending on their sweetness and microwave for 1 minute to get their juices flowing.
  2. Whip the heavy cream with 1 tsp vanilla extract and 2 to 3 tbsp of powdered sugar depending on how sweet you would like it to be and keep chill.
  3. Puree the strawberries in a food processor or blender and chill in the refrigerator.
  4. You can make the crepe batter in a blender, mixer, or simply by whisking. Combine the eggs, milk, sugar, vanilla extract and salt until frothy. Slowly add in the flour until the batter looks smooth and slightly bubbly. Set the batter aside for atleast 30 minutes or refrigerate until use, but allow the batter to come back to room temperature before cooking.
  5. While the batter is resting fold in the strawberry puree into the whipped cream until full incorporated.
  6. Heat a 10 inch non stick skillet to medium heat. Soak the melted butter in a clean kitchen towel or paper napkin and wipe over pan. Holding the pan with one hand, pour about a 1/4 cup of the batter in the center of the, and immediately tilts the pan in a clockwise manner to spread the batter as evenly as possible covering up the surface of the bottom of the pan. Little gaps or holes are excusable since these will be stacked. When the edge of the crepe starts to brown and curl off the pan, and the center looks cooked slowly and carefully lift the crepe either with a spatula or delicate fingers and flip over to toast the other side for a minute. Set crepe aside to cool on a separate plate. Continue making the crepes layering them with parchment paper or paper towels between to keep them from sticking.
  7. As the crepes cool you can begin the layering process. Place a crepe at the bottom of a cake plate or tray and spread a large dollop of the filling over the layer leaving an 1/8 inch at the edge. Place the next crepe over and repeat the process until the filling is done. The last layer should be topped with the last crepe. Cover with plastic wrap and refrigerate for at least 1 hour. The longer the cake chills the better.
  8. After thoroughly chilled, remove plastic and dust the top of the cake with powdered sugar and serve with fresh strawberries.

vanilla crepes, eggs, milk, flour, salt, sugar, vanilla, strawberry cream filling, heavy cream, powdered sugar, vanilla, quartered strawberries, sugar

Taken from food52.com/recipes/20813-strawberry-cream-mille-crepe-cake (may not work)

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