Dessert
Strawberry Crepe Cake
1 h 30 minServes 10Nutri-Score D€€
D
1 h 30 min
1 h 30 minStrawberry Crepe Cake
what you need
Ingredients
eggsDairy4 pieces
milkDairy480 ml
all-purpose flourGrains125 g
cornstarchPantry16 g
sugarPantry62 g- beet powder (for the crepe batter)Pantry5 g
butter (melted)Dairy28 g- vanilla extractPantry5 ml
saltSpices2 g
heavy whipping cream (cold)Dairy750 ml- powdered sugarPantry45 g
- vanilla extract (for the cream, to taste)Pantry5 ml
- beet powder (for the cream, or pink food coloring)Pantry2 g
fresh strawberries (hulled and sliced, for finishing)Produce250 g
per serving
Nutrition
250kcal
- Carbs
- 19 g
- Proteins
- 4 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl
Whisk
Sieve
Frying pan- Hand mixer
Spatula
step by step
Method
- Step 1
Make the crepe batter
- Whisk the eggs, milk, flour, cornstarch, sugar, beet powder, melted butter, vanilla and salt until smooth.
- Strain the batter through a sieve for perfectly smooth crepes.
- Step 2
Cook the crepes
- Cook thin crepes in a nonstick pan over medium heat.
- Let the crepes cool completely.
- Step 3
Whip the cream
- Whip the heavy cream with powdered sugar and vanilla until fluffy.
- Divide the whipped cream in half.
- Step 4
Color half the cream
- Add the beet powder to one half of the cream and whip for another 30 seconds, just until combined — do not overwhip.
- Step 5
Assemble the cake
- Layer the crepes with the cream as shown in the video.
- Cover with the remaining cream and finish with fresh strawberries.
most cooked first