Ingredients
Crepes
23g unsalted butter melted
38g granulated sugar
3 eggs (about 55g each)
120g cake flour
360g milk
5g vanilla extract
Red food coloring
Whipped Cream
560g heavy cream
20g granulated sugar
2g salt
58g strawberry sauce
1 tbsp vanilla extract
Strawberry Sauce
250g fresh strawberries
60g granulated sugar
5g lemon juice
Filling
Strawberry sauce
Fresh strawberry slices
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool.
- In a bowl, mix well melted butter, sugar, eggs, cake flour, milk, and vanilla extract until well combined. Add in some red food coloring and mix well. Sift once or twice. Cover it with plastic wrap and let set in the fridge for 15 minutes.
- Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe with the help of a spatula. Repeat the steps until you use up all the batter. Let the crepes cool down.
- While the crepes are cooling down, bring together heavy cream, sugar, salt and vanilla extract, use a hand mixer or a stand mixer, beat until stiff peaks form. Mix it with strawberry sauce.
- Assemble the crepe cake. It follows the order: a layer of crepe and a layer of cream filling. 2 layers of fresh strawberry slices and 2 layers of strawberry sauce in the middle and 1 layer of strawberry sauce on top. Let the crepe cake chill in the fridge for 30 minutes or let it set in the fridge to cool for 2 hours before slicing. Garnish it with fresh strawberries and with Christmas decoration.
