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Strawberry Crepe Cake



For the crepes

  1. 4 eggs
  2. 4 cups whole milk
  3. 2/3 cup granulated sugar
  4. 1 tsp vanilla extract
  5. 1/4 almond extract
  6. 2 1/3 cups all-purpose flour 
  7. 1/2 tsp salt
  8. 4 tbs melted butter

For the whipped cream

  1. 1 cup heavy whipping cream
  2. 2 tablespoons sugar
  3. 1/2 teaspoon vanilla 
  4. 1/2 cup strawberry jam 


For the crepes:

  1. Mix the eggs, milk, sugar, vanilla and almond extracts in a blender or food processor until frothy
  2. Add in the flour and salt and mix well, so that there are no lumps
  3. Heat a 9-inch pan on medium heat and set up a station put your finished crepes next to your pan
  4. Using a pastry brush paint the pan with the melted butter and pour 1/4 cup of the batter into the pan. Using your wrist, rotate the pan at an angle so that the batter forms a circle
  5. Cook for 2 minutes and then flip the crepe and cook for 30 seconds more
  6. Place the crepe on a plate cover with wax paper and repeat until you have gone through all the batter
  7. Once you have made all your crepes set them in the refrigerator to cool. 

For the strawberry whipped cream

  1. Place the cream, sugar, and vanilla in a stand mixer and mix in high until stiff peaks form. 
  2. Mix in the strawberry jam until combined. 

For the assembly 

  1. Once your crepes are cool, start layering by spreading about 2 tablespoons of whipped cream between each crepe. They will slide around a bit so be gentle. Once you have completed your layers, let your finished cake set in the refrigerator for 1-2 hours or until its firm and doesn't wobble.