Recipe by our in-house chef, @MaddyGoldberg
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: one 9-inch cake
Ingredients
For crepes:
1 ¼ cup flour
2 tbsp sugar
1 ½ cups milk (any 1-3.25% will work)
2 eggs
2 tbsp butter, melted
Extra butter for cooking crepes
For filling:
2 cups whipping cream
½ cup icing sugar
1 cup strawberries, stems removed and quartered
Method
Make the crepe batter: in a large bowl, combine milk, eggs, and melted butter. Add sugar and flour. Whisk until combined. If batter is lumpy, use a hand blender or whisk vigorously until smooth.
Form crepes: Place a 9-inch skillet over medium-low heat. Add about ½ tsp of butter and stir around pan until it is coated in melted butter. Add a small amount of batter (about ¼ cup) to pan and swirl the pan around to evenly distribute the batter. Cook for 1 minute without touching. Carefully slide a spatula underneath the crepe and flip. Cook for another 1 minute. Set aside on a cutting board to cool. If crepe is beginning to brown, reduce the heat to low. Repeat the process until all the batter is used, and you have at least 12 crepes. Stack crepes and allow to cool in fridge while you make the filling. If you need further guidance on making crepes, check Youtube for a tutorial.
Make filling: In a small saucepan, add strawberries and cover with a tight-fitting lid. Place over low heat for 15 minutes, or until strawberries have broken down and released a lot of liquid. Transfer to a bowl and mash with a fork. It should be a liquid sauce with strawberry chunks throughout. Place in fridge to cool completely. While strawberry sauce cools, add the whipping cream and icing sugar to the bowl of a stand mixer. Whisk on high speed until stiff peaks have formed. Set aside in fridge. Once the strawberries have cooled completely, fold the strawberry sauce into the whipping cream until combined. Keep in fridge until ready to use.
Assemble cake: Once crepes and strawberry filling are cooled you can assemble the cake. Place one crepe on a large plate or cutting board. Add a large spoonful of whipping cream and spread evenly. It should cover the entire crepe in a very thin layer (about 1 mm tall). Place a crepe over the cream and add another spoonful of whipping cream. Spread evenly. Repeat until 12-15 crepes have been used, with whipping cream between each one. Set in fridge for at least 30 minutes. Using a very sharp knife, slice into pieces like you would cut a cake. Serve immediately.