Directions

1

In one bowl, whisk together the flour, baking powder, and sugar. In another bowl, whisk the eggs and add about 1⁄3 of the milk (warm). Add the flour in 1⁄3 at a time. Mix in the rest of the milk, the melted butter, and vanilla. Strain the batter through a mesh sieve into another bowl. Allow to set in fridge for about half an hour.

2

Whip the cream with the sugar until medium stiff peaks form. Slice the strawberries as thin and evenly as you can, or use a mandolin to slice them.

3

Heat a nonstick skillet. Pour about 3T of batter and form into a thin circle. Wait a minute or two to flip. When cooked through, remove from pan and place on a plate. Repeat with remaining batter.

4

To assemble: On the first crepe, spread a thin layer of whipped cream and a layer of strawberries. Place another crepe on top and repeat until you run out of crepes. Garnish cake with whipped cream and strawberries, if desired.