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Strawberry Crepe Cake https://www.metro.ca/userfiles/image/recipes/gateau-crepe-fraises-11578.jpg PT45M PT1H00M PT1H45M
Add all ingredients to a blender and mix until smooth.Let rest in the fridge for a minimum of 30 minutes or overnight.Heat a medium-sized, non-stick pan over medium heat. Brush your pan with a bit of butter if needed.Add one small ladle (or 1/3 cup) of batter, enough to lightly coat the bottom of the pan, swirling the pan to make sure the batter distributes evenly.Cook for about 30 seconds per side and transfer to a clean, cool surface. Allow each crêpe to cool before layering. Crepe is ready to flip when the edges start to Brown - don’t overcook.Repeat until all crepe batter is used (approx. 20 crepes).Combine whipping cream and vanilla extract in a chilled bowl and beat until the mixture has stiffened. Store in the fridge until you are ready to assemble.Wash strawberries, then remove stems. Slice very thinly from top to bottom and set aside.Add strawberry jam to a bowl and whisk to loosen; set aside.Make room in your fridge. Your cake will be at least 6 inches high and the height of your cake plate.Place the first crepe layer on the cake plate or stand you will be serving on, and spread a thin layer of jam, leaving a 1/4 inch gap around the edge.Layer the next crepe and spread a thin layer of whipped cream, also leaving a 1/4 inch gap around the edge.Repeat this, but on your second whipped cream layer, add your thinly sliced strawberries. Layer on top of the whipped cream, but not on top of each other.Repeat this 4-layer pattern until you reach the top. Your cake will be 16 –20 layers.For the top layer, spread a thin layer of jam, edge to edge, then the final layer of vanilla bean cream, starting at the middle and working out, leaving the jam-covered edges exposed.Garnish with sliced strawberries and store in the fridge for 1 hour or until ready to serve (within 12 hours).Source: Jasmine Baker
6-8
0 0 0 0
3 cups (750 ml) Ontario 2% milk 8 large eggs 6 tablespoons (90 ml) Ontario butter, unsalted and melted 1 teaspoon (5 ml) vanilla extract 2 tablespoons (30 ml) sugar 1/4 teaspoon (1,25 ml) salt 2 cups (500 ml) all purpose flour, sifted 4 cups (1 L) Ontario whipping cream 2 tablespoons (30 ml) vanilla extract 1 1/2 cups (375 ml) strawberry jam 1 pint (565 mL) Ontario strawberries
Strawberry Crepe Cake

Strawberry Crepe Cake

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6-8
Desserts
0:45
Preparation
1:00
COOKING
1:45
TOTAL TIME

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Ingredients

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  • 3 cups
    (750 ml)
    Ontario 2% milk
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  • 8
    large eggs
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  • 6 tablespoons
    (90 ml)
    Ontario butter, unsalted and melted
  • 1 teaspoon
    (5 ml)
    vanilla extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 2 tablespoons
    (30 ml)
    sugar
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  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 2 cups
    (500 ml)
    all purpose flour, sifted
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    1 kg


  • 4 cups
    (1 L)
    Ontario whipping cream
  • 2 tablespoons
    (30 ml)
    vanilla extract
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    46 ml OR PUMPKIN PIE SPICE 35 g


  • 1 1/2 cups
    (375 ml)
    strawberry jam
  • 1 pint
    (565 mL)
    Ontario strawberries
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Preparation

Add all ingredients to a blender and mix until smooth.

Let rest in the fridge for a minimum of 30 minutes or overnight.

Heat a medium-sized, non-stick pan over medium heat. Brush your pan with a bit of butter if needed.

Add one small ladle (or 1/3 cup) of batter, enough to lightly coat the bottom of the pan, swirling the pan to make sure the batter distributes evenly.

Cook for about 30 seconds per side and transfer to a clean, cool surface. Allow each crêpe to cool before layering. Crepe is ready to flip when the edges start to Brown - don’t overcook.

Repeat until all crepe batter is used (approx. 20 crepes).

Combine whipping cream and vanilla extract in a chilled bowl and beat until the mixture has stiffened. Store in the fridge until you are ready to assemble.

Wash strawberries, then remove stems. Slice very thinly from top to bottom and set aside.

Add strawberry jam to a bowl and whisk to loosen; set aside.

Make room in your fridge. Your cake will be at least 6 inches high and the height of your cake plate.

Place the first crepe layer on the cake plate or stand you will be serving on, and spread a thin layer of jam, leaving a 1/4 inch gap around the edge.

Layer the next crepe and spread a thin layer of whipped cream, also leaving a 1/4 inch gap around the edge.

Repeat this, but on your second whipped cream layer, add your thinly sliced strawberries. Layer on top of the whipped cream, but not on top of each other.

Repeat this 4-layer pattern until you reach the top. Your cake will be 16 –20 layers.

For the top layer, spread a thin layer of jam, edge to edge, then the final layer of vanilla bean cream, starting at the middle and working out, leaving the jam-covered edges exposed.

Garnish with sliced strawberries and store in the fridge for 1 hour or until ready to serve (within 12 hours).

Source: Jasmine Baker

Source : Metro

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