Description
A delightful dessert combining fresh strawberries with light crepes and a creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 cup whole milk
- 3 large eggs
- 5 tablespoons unsalted butter (melted and cooled)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- Food coloring (optional)
- 12 ounces (1 1/2 blocks) cream cheese (room temperature)
- 1/4 cup sour cream
- 1/3 cup + 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/8 cup heavy whipping cream
- 1/2 pound strawberries (thinly sliced; leave a few whole for decorating)
Instructions
- Prepare the crepe batter: Combine all crepe ingredients (milk through salt) in a blender. Pulse for 15 seconds, scrape down the sides, and pulse again for another 15 seconds. Cover and refrigerate the batter for at least 30 minutes.
- Make the cream cheese filling: In a medium bowl, whisk the heavy whipping cream with an electric mixer until it thickens and forms stiff peaks. Chill in the fridge. In a separate bowl, mix together the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Cook the crepes: Transfer the crepe batter to a bowl. Add a few drops of food coloring if desired. Heat an 8-inch non-stick pan on low-medium heat and lightly grease with butter. Pour slightly less than 1/4 cup of batter into the center of the pan, swirl to coat the bottom evenly. Cook for 30 seconds, carefully flip, and cook for another 30-45 seconds. Transfer to a parchment-covered plate. Repeat with the remaining batter (makes about 12 crepes).
- Assemble the cake: Once the crepes are cooled, start layering. Spread a thin layer (~1/4 inch thick) of cream cheese filling on one crepe. Arrange a layer of strawberry slices on top. Place another crepe on top and repeat the process. Continue until all crepes and filling are used. Chill in the refrigerator for at least 1 hour.
- Decorate and serve: Top with whipped cream and whole strawberries before serving.
Notes
Store any leftovers in the refrigerator, covered with plastic wrap, and consume within 2-3 days for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: crepe cake, strawberries, dessert, layer cake