Crepe cake with strawberry cream Recipe

This incredible stacked strawberry crepe cake is the perfect summer treat, for when you're looking for something a little special.

The recipe for this strawberry layered crepe cake is the ultimate pancake-themed showstopper and the end result looks equally impressive when cut into.

Don’t be disheartened if the first crepe doesn't work out quite perfect. Famously, the first crepe will never be one to make the pile, but it will certainly make a great snack while you work.

It serves 18 people with 24 crepes, so you can impress a whole party with your crepe stacking skills. For the best accompaniments to go with this summery dessert or afternoon treat, we recommend a G & Tea cocktail (opens in new tab) or a chilled fino and tonic (opens in new tab).

Looking for more fantastic easy dessert recipes (opens in new tab) like this crepe cake? Try this pineapple and coconut cake (opens in new tab) for an interesting twist on a classic dessert.

Ingredients

For the crêpes:

• 520g plain flour
• 8 eggs
• 900ml whole milk
• 100ml triple sec
• 10g butter, for the pan

For the strawberry cream:

• 1300g strawberries
• Juice of 1 lemon
• 975ml whipping cream
• 19 sheets of gelatine
• 6tbsp icing sugar

To decorate:

• Mixed berries
• Edible flowers

Method

1. To make the crêpes: whisk flour, eggs, milk and triple sec together with a pinch of salt in a large bowl until smooth. Melt the butter in a large crepe pan or non-stick flying pan and spoon a ladleful of the batter, swirl the pan to ensure a thin coating repeat and make 24 large crepes with the diameter of about 25cm/10”.
2. To make the strawberry cream: using a food processor blitz the berries to a smooth liquid, pass through a sieve to remove any seeds, pour half into a saucepan along with the sugar and bring to the boil, remove from the heat and whisk in the gelatine a sheet at a time until fully dissolved. Pour the mixture back into the remaining pureed strawberries and allow to cool. Add the cooled mix, lemon juice and cream to a large bowl and whisk with an electric hand whisk until thick.
3. Place the first crêpe in the centre of a serving plate and spoon over 3-4tbsp of strawberry cream, spread out using a spatula and put another crepe on top, repeat until all the crepes are layered. If you find that the mixture is too soft to work with place in the fridge to set for 20 mins to firm up slightly.
4. Allow the cake to set in fridge for a couple of hours and then decorate with berries, edible flowers and sprinkle with icing sugar before serving.