What is the first thing that comes to your mind when you think of a crêpe? Many of us think about that little piece of heaven that we eat for breakfast and we can add any flavor that we desire. It is absolutely a wonderful way to enjoy your morning and when you have it with a nice cup of cappuccino, there is nothing quite like it.
This dessert takes the simple crêpe and really turns it into something that is quite extraordinary. By adding strawberries and cream, you make a cake that is so perfect, it is going to grace your dessert table for many years to come. This is one for the recipe books, and your family is going to ask for it over and over again.
Ingredients:
For the crepes:
2 cups buttermilk
2 cups almond milk
4 cups flour, sifted
1 teaspoon salt
½ cup sugar
4 eggs
½ strawberry puree
For the strawberry lemon cream:
3 tablespoons plus one teaspoon lemon juice
3/4 cup powdered sugar
2 cups mascarpone cheese
2 cups heavy whipping cream
2 cups sliced strawberries washed, dried, then pureed (1 cup pureed strawberries)
12 additional strawberries for the top
Directions:
For the crepes:
Mix all the crepe ingredients together except the eggs and beat until very smooth (no lumps). Beat the eggs in a separate bowl, then whisk into the crepe batter until completely incorporated.
Pour half the batter into a separate bowl, add strawberry puree and mix until combined.
Over a medium high heat burner, add 1 teaspoon vegetable oil to a hot 10-inch non-stick pan. Use a paper towel to quickly spread it around, and remove any visible pooling oil.
Fill a ½ cup measuring cup almost full of crepe batter. Hold the hot pan by the handle, and tilt it slightly then pour the batter into one side of the pan. Quickly but gently swirl the mixture in one direction around the pan so that it evenly coats the bottom of the pan, until it won’t swirl anymore.
Put the pan on the heated burner and allow to cook until the crepe looks dry – about 20 seconds. The edges of the crepe should pull away from the pan.
Use a spatula to gently flip the crepe, then cook for about 20 more seconds. Check the underneath side to make sure it’s cooked and slightly golden. Remove crepe from the pan and place on wax paper. Continue until all the batter is gone, layering wax paper between each crepe. Allow crepes to completely cool.
For the strawberry lemon cream:
Mix lemon juice, powdered sugar and mascarpone together in a medium size bowl and set aside.
Whip the heavy cream until soft peaks form. Add the mascarpone mixture to the whipping cream, and gently fold together until completely mixed. Add the pureed strawberries and mix on low until thoroughly mixed together.
To assemble:
Once crepes are cool you can assemble the cake. Start with one crepe face-down on a cake plate or serving dish. Spread two heaping tablespoons of strawberry lemon cream evenly over each crepe.
Add a strawberry crepe next and continue until cake is assembled.
Spread the remaining strawberry lemon creme on the top of the cake. The top layer should be much thicker than the other cream layers.
Top with whole or sliced strawberries, chill for 30 minutes, and enjoy.