Strawberry Crepe Cake

This strawberry crepe cake is made stovetop. No turning on your oven! The layers and layers of paper thin crepes give the cake a ruffled edge. Between the crepes is a fresh strawberry whipped cream. A dessert that will delight your guests

In a large bowl, whisk together the eggs, milk, water, melted butter and sugar.

Add in salt and flour and whisk to combine.  Heat a lightly oiled frying pan over medium heat.

Pour ¼ cup batter into the frying pan, making a large circle.  Cook the crepe until the bottom is lightly browned, about 2 minutes.

Flip the crepe over and cook the other side until browned, about 30 seconds. Remove crepe on to a wire rack, and repeat with the rest of the batter. 

Puree strawberries in a food processor or a blender until smooth. Add puree to a small saucepan and cook over medium heat, stirring constantly, until the puree comes to a boil.  Simmer until it thickens.

Add cooled puree, whipping cream and icing sugar into a large mixing bowl and whip on high speed until stiff peaks form.

To assemble, take a crepe and place it onto a cake stand. Spread a thin layer of whipped cream on top of the crepe. Top with a second crepe and repeat until all the crepes have been used.

To decorate, spread remaining whipped cream on top of the cake and add strawberries. Store the crepe cake in the refrigerator for up to 3 days. Serve cold.