Clarissa Dickinson

Strawberries & Cream Crepe Cake

Clarissa Dickinson
Strawberries & Cream Crepe Cake


  • 3/4 cup flour
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 tablespoons lukewarm water
  • 2 eggs
  • 1/4 teaspoon salt
  • For filling:
  • 1 cup strawberries
  • 1 cup whipping cream
  • 2 teaspoons powdered sugar
  • 1/4 teaspoon vanilla

Step 1: Whisk together all ingredients until smooth.

Step 2: Heat a pan over medium heat until warm. Spray with nonstick spray or prepare with melted butter and pour approximately 2-3 tablespoons of batter into the pan. The crepe should spread out to about 4" in diameter.

Step 3: Let cook for 30 seconds until the top side is begins to show air bubbles. Using a spatula flip the crepes over and let the other side cook for another 30 seconds.

Step 4: Once all of the crepes are cooked, place them in the fridge to cool. While cooking, slide all of the strawberries into thin pieces and set aside.

Step 5: Using an electric whisk, whip the cream until stiff. Slowly add in the vanilla and powdered sugar and blend together.

Step 6: Assembly: Place one crepe on a plate and spread approximately 1 tablespoon of whipped cream on top and spread evenly. Sprinkle with sliced strawberries and repeat. Once all the layers are complete, smooth the remaining whipped cream on top of the cake and decorate with strawberries.