Go Back

Pancake Crepe Cake Strawberry

A visually stunning dessert made with layered thin crepes filled with whipped cream and fresh strawberries, perfect for any celebration or brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crepe Batter
  • 2 cups 2 cups all-purpose flour
  • 3 cups 3 cups whole milk, at room temperature
  • 4 large 4 large eggs, at room temperature
  • 3 tablespoons 3 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1/4 teaspoon 1/4 teaspoon salt
  • extra Extra butter or neutral oil for greasing the pan
For the Strawberry Whipped Cream Filling
  • 2 cups 2 cups heavy whipping cream, very cold
  • 1/3 cup 1/3 cup powdered sugar, sifted
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 lb 1 lb fresh strawberries, hulled and thinly sliced
  • 2 tablespoons 2 tablespoons granulated sugar (for macerating)
For Decoration
  • 6 to 8 whole fresh strawberries, for the top
  • 2 tablespoons 2 tablespoons powdered sugar, for dusting
  • Fresh mint leaves (optional, for garnish)

Method
 

Make the Crepe Batter
  1. Add the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt to a blender and blend on medium speed for about 30 seconds until smooth.
  2. Refrigerate the batter for at least 30 minutes.
Macerate the Strawberries
  1. Hull and slice the strawberries thinly.
  2. Sprinkle 2 tablespoons of granulated sugar over the strawberries and let sit for 20 minutes.
  3. Drain excess syrup to avoid making the cake unstable.
Cook the Crepes
  1. Heat a non-stick skillet over medium heat and grease lightly.
  2. Pour 3 to 4 tablespoons of batter into the center, tilt to spread into a thin layer and cook for 60 to 90 seconds.
  3. Flip and cook the second side for 30 seconds.
  4. Repeat until all batter is used, aiming for 16 to 20 crepes.
  5. Allow to cool completely before assembling.
Whip the Cream
  1. In a large bowl, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  2. Be careful not to overwhip.
Assemble the Cake
  1. Place the first crepe on a plate, spread a layer of whipped cream, and top with macerated strawberries.
  2. Repeat layering process until all crepes are used, finishing with a crepe on top.
  3. Decorate with whole strawberries and dust with powdered sugar.
Chill the Cake
  1. Cover loosely with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

For the best flavor, allow the cake to chill overnight after assembling. Use a sharp knife for clean slices.