Strawberry Crepe Cake

Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.


Crepe Batter




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.


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.


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.


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.