Crepe cake with strawberry cream Recipe

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Crepe cake with strawberry cream
(Image credit: TI Media Limited)
  • Vegetarian
Serves18
SkillDifficult
Preparation Time1 hours 20 mins plus setting
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories338 Kcal17%
Fat21 g30%
Saturated Fat12 g60%
Carbohydrates27 g10%

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 or a chilled fino and tonic.

Looking for more fantastic easy dessert recipes like this crepe cake? Try this pineapple and coconut cake 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.
Top Tip for making Crepe cake with strawberry cream

To save time and ensure they are all an identical size use ready-made large crêpes, we love Reflets de France

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.