Strawberries and Cream Crepe Cake

This elegant dessert features soft crepes layered with a fluffy cream cheese filling and fresh, sliced strawberries. It’s easier to make than it looks and is sure to impress!

Ingredients

For the Crepes:

• 1 cup (236.59 ml) whole milk
• 3 large eggs
• 5 tablespoons (70 g) unsalted butter, melted and cooled
• ½ teaspoon vanilla extract
• ¾ cup (93 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• ⅛ teaspoon salt
• Food coloring (optional)

For the Cream Cheese Filling:

• 12 ounces (1½ blocks) cream cheese, room temperature
• ¼ cup (65 g) sour cream
• ⅓ cup + 2 tablespoons (92 g) granulated sugar
• ½ teaspoon vanilla extract
• 1⅛ cup (266.16 ml) heavy whipping cream
• ½ pound (8 ounces) strawberries, thinly sliced (reserve a few whole for decorating)

Instructions

Prepare the Crepe Batter:

1. In a blender, combine milk, eggs, melted butter, vanilla extract, flour, sugar, and salt. Blend for 15 seconds, scrape down the sides, and blend for another 15 seconds until smooth. Cover and refrigerate for at least 30 minutes.

Make the Cream Cheese Filling:

2. In a medium bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Chill in the refrigerator.

3. In a separate large bowl, beat the cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until well combined. Gently fold in the whipped cream until fully incorporated.

Cook the Crepes:

4. If using food coloring, divide the crepe batter into bowls and add desired colors.

5. Heat an 8-inch nonstick skillet over medium-low heat and lightly grease with butter. Pour slightly less than ¼ cup of batter into the center, tilting the pan to evenly coat the bottom.

6. Cook until the edges look dry and flaky, about 30 seconds. Carefully flip the crepe and cook the other side for another 30-45 seconds. Transfer to a plate lined with parchment paper. Repeat with remaining batter, making approximately 12 crepes.

Assemble the Cake:

7. Place one crepe on a serving plate. Spread a thin layer of cream cheese filling over the crepe and top with sliced strawberries. Repeat layering crepes, filling, and strawberries until all crepes are used, ending with a crepe on top.

8. Optionally, top with a swirl of whipped cream and whole strawberries for decoration.

9. For best results, refrigerate the assembled cake for at least an hour before serving to allow the filling to set.

Enjoy your homemade Strawberries and Cream Crepe Cake!