Recipe
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Prep Time: 25 min
- 2 eggs
- 1 tbsp (13 grams) sugar
- 1/4 (1.5 grams) tsp salt
- 1 1/3 (167 grams) cup flour
- 2 1/2 cups (600 grams) milk, full fat
- 1 1/2 tbsp (21 grams) oil or melted butter
- 8oz (226 grams) cream cheese, softened
- 3/4 – 1 (90-120 grams) cup powdered sugar (depending on sweetness preference)
- 2 1/2 (600 grams) cup heavy whipping cream, cold
- Splash of vanilla extract
- 1 tbsp (8 grams) cornstarch
- 3 tbsp (45 grams) water
- 1 lb (450 grams) strawberries, sliced
- zest and juice from 1/2 lemon
- 3 tbsp (38 grams) granulated sugar
- Pinch of salt
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When making the whipped cream, it’s important that the cream cheese is very soft. If it is not, the whipped cream will be chunky. We want smooth and fluffy! (if your kitchen is too chilly for the cream cheese to reach room temperature, try placing the cream cheese to a bowl and place in the microwave on DEFROST mode for about 20-30 seconds.)
- When assembling your cake, be careful not use too much strawberry preserves in each layer. Too much of the preserves can cause leakage in the layers as you build. You can always reserve the strawberries and add them to each slice.
Cook Time: 45 min
Yields: 14-15 crepes
What you need
Crepes
Whipped Cream
Strawberry Preserves
What to do
1. For the crepes, in a large bowl, using hand mixer, on medium speed beat eggs, sugar and salt until foamy. (A hand whisk also works, just whisk fast)
2. Add flour and milk, mix until everything is combined. Mixture should be wet and runny. Run the mixture through a strainer or sieve (this will catch any unwanted flour or egg particles)
3. Using an 6 inch (or 8 inch) skillet, over medium heat, add oil or butter to the pan. Warm (or melt butter), then pour into the crepe mix.
4. Pour about 1/4 cup of crepe batter into hot pan, swirl the batter around until all surface area of the pan is covered in batter. Note* layer of batter should be very thin. After about 30-60 seconds, using a spatula or tongs, flip crepe and cook for another minute. Remove from heat and stack crepes on a plate.
5. For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment (if you like your whipped cream on the sweeter side, add 1 cup of powdered sugar). Hand mixer also works!
6. Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks. We want soft, velvety peaks.
7. For the strawberry preserves, In a small bowl, mix cornstarch and water until all lumps are gone. Over medium heat, in a medium saucepan, mix strawberries, sugar, lemon zest, juice and salt. Once mix begins to boil, pour in cornstarch and water slurry. Cook until strawberries reach desired tenderness. Remove from heat to cool.
8. Cake Assembly: As seen in the IG video, place one crepe on a plate. Top with 1-2 tbsp whipped cream. Top the whipped cream with 1 tbsp strawberry preserve (see tip/note below on this step!). Repeat this process until you run out of crepes. Do not top the last crepe with cream or strawberries. Cover and chill in the fridge for at least 3 hours. I like to reserve a few tbsps of cream and strawberries for the top of the cake just before serving. (This cake can be about 26-30 layers depending on the size of the crepes!) Cake can stay in the fridge for up to 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
