STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, granulated sugar, large eggs, whole milk, cream cheese, sugar, heavy cream, strawberry
Provided by Rie McClenny
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, butter, sugar, and eggs.
- Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
- Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
- In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
- Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
- Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
- Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
- Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
- Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
- Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 55 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, Sugar 18 grams
CHEF JOHN'S STRAWBERRY CREPE CAKE
Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
- Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
- Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
- Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
- Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
- Refrigerate until completely chilled before cutting and serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g
STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, granulated sugar, large eggs, whole milk, cream cheese, sugar, heavy cream, strawberry
Provided by Rie McClenny
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, butter, sugar, and eggs.
- Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
- Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
- In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
- Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
- Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
- Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
- Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
- Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
- Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 55 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, Sugar 18 grams
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