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Strawberry Crêpe Cake Roll
Dessert

Strawberry Crêpe Cake Roll

1 h 15 minServes 8Nutri-Score D€€
from @chula_buonappettito2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flourGrains125 g
  • saltSpices3 g
  • sugarPantry40 g
  • eggsDairy4 pieces
  • milkDairy300 ml
  • oilPantry40 ml
  • vanilla paste (1 tsp for the crêpes, 1 tsp for the cream)Pantry2 pieces
  • strawberries (some left whole, the rest thinly sliced)Produce400 g
  • double cream (chilled)Dairy300 ml
  • mascarpone cheeseDairy150 g
  • condensed milkDairy80 ml

per serving

Nutrition

273kcal

Carbs
22 g
Proteins
6 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Sieve
  • Frying pan
  • Spatula
  • Hand mixer

step by step

Method

  1. Make the crêpe batter

    • Whisk together the flour, sugar, salt, eggs, milk, oil and vanilla paste until smooth.
    • Strain the batter to remove lumps.
    • Let the batter rest.
    Step 1

  2. Cook the crêpes

    • Heat the non-stick crêpe pan and lightly grease it.
    • Pour in less than half a cup of batter, swirl to coat the pan and cook on each side.
    • Repeat with the remaining batter, then cool the crêpes completely.
    Step 2

  3. Whip the cream filling

    • Whip the double cream, mascarpone, condensed milk and vanilla paste together until fluffy.
    • Keep the cream chilled until ready to use.
    Step 3

  4. Assemble the roll

    • Lay the cooled crêpes overlapping slightly on a sheet of parchment paper.
    • Spread the cream mixture across the center.
    • Place the whole strawberries at one end and arrange the sliced strawberries in a continuous row over the rest of the cream.
    • Roll tightly from the side with the whole strawberries into a log shape and wrap tightly in parchment paper.
    Step 4

  5. Chill and serve

    • Chill in the fridge before decorating and slicing.
    • Serve chilled.
    Step 5
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