How To Make Chef John’s Strawberry Crepe Cake
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Serves:
Ingredients
- 6 large eggs
- 1 1/2 cups of all-purpose flour
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of salt
- 2 cups of whole milk
- 1 teaspoon of vanilla extract
- 3 cups of sliced strawberries
- 1 cup of heavy cream
- 1 tablespoon of powdered sugar
Instructions
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In a large mixing bowl, whisk together the eggs, flour, sugar, salt, milk, and vanilla extract until smooth.
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Heat a non-stick skillet over medium heat and lightly grease it with butter.
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Pour 1/4 cup of batter onto the skillet and swirl it around to create a thin crepe.
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Cook the crepe for about 2 minutes, then flip and cook for another minute. Repeat with the remaining batter.
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Once all the crepes are cooked, let them cool completely.
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In a separate mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Place one crepe on a serving plate and spread a thin layer of whipped cream on top.
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Arrange a layer of sliced strawberries on top of the cream.
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Repeat the process with the remaining crepes, cream, and strawberries, finishing with a layer of cream on top.
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Refrigerate the cake for at least 2 hours before serving.
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Slice and serve the strawberry crepe cake.
Nutrition
- Calories : 390kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 258mg
- Sodium : 325mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugar : 14g
- Protein : 10g
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