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. Add a tablespoon of milk to thin the batter if it is to thick. As batter sits, it will thicken and need to be thinned out again.
Heat a lightly oiled frying pan over medium heat. Pour ¼ cup batter into the frying pan, tilting the pan in a circular motion to that the batter creates a thin, large circle.
Cook the crepe until the bottom is lightly browned, approximately 2 minutes. Flip the crepe over and cook the other side until browned, about 30 seconds. Check for doneness each time by lifting up the side of the crepe.
Place the crepe on a wire rack to cool completely and repeat with the rest of the batter. The batter should make approximately 12-15 crepes.
Strawberry Whipped Cream
Add chopped strawberries to a food processor or a blender and puree until smooth.
Add puree to a small saucepan and cook over medium heat, stirring constantly, until the puree comes to a boil. Reduce heat to a simmer and cook until the puree has thickened, about 2 minutes. Refrigerate puree until it has cooled, about 1 hour or overnight.
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 one crepe and place it onto a cake stand. Spread a thin layer of whipped cream on top of the crepe, about ¼ cup. 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.
Notes
Crepes are very thin, so they don't take long to cook. Don't walk away from them!
Have the heat at medium or just below medium while cooking crepes. They can cook too fast and burn over too high of heat.
Check for crepe doneness by lifting up a side of the crepe with a spatula.
Frozen or fresh strawberries can be used. There is no need to thaw them if using frozen.
If using frozen strawberries, the puree will need to be simmered longer because frozen berries contain more water.