Strawberry Crepe Cake

Crepe cake with strawberries and white chocolate cream – simple and delicious crepe cake recipe. You can cook it with cherries, peaches, or berries.
This strawberry crepe cake has no sugar, but is perfectly sweet! With cream cheese, lemon juice, fresh strawberries, and milk crepes are the perfect recipe for a party o holiday.


Strawberry Crepe Cake

Ingredients (8-10 servings) (form 18 cm)

FOR THE CREPES

  • 250 g Flour
  • 400-450 ml Milk
  • 2 Eggs (large)
  • 2 tbsp Cocoa Powder
  • 2 tbsp Sugar
  • 2 tbsp Vegetable oil
  • A pinch of salt

FOR THE CREAM AND FILLING

  • 500-700 g Strawberries
  • 450 g White Chocolate
  • 400 ml Whipping Cream
  • 600 g Cream Cheese (as Philadelphia)
  • 200 g Butter
  • 1 tsp Vanilla Extract

INSTRUCTIONS

Cooking the Chocolate Crepes

Put flour in a deep bowl, add eggs and a pinch of salt. Stir well with a mixer or whisk. Add half the milk, stir well.

Add sugar and cocoa powder to the dough. Stir and leave for 30 minutes at room temperature: strain the dough, add the vegetable oil. Dilute with the remaining milk, adding a little and stir thoroughly until the desired consistency is obtained.
Do not rush to dilute the dough too much. Even if you know how to bake super-thin pancakes, for this recipe it is better to bake pancakes a little thicker – they will look prettier on the cut.

Bake pancakes on both sides in a pan of 20-22 cm without oil.
It took me 15-17 pancakes to make the cake.

Making the cream and filling

The ingredients for the cream should be at room temperature

Melt the white chocolate in a water bath or microwave (500W). Leave to cool slightly.

Grind the butter with a spatula or beat with a mixer, add cream cheese, stir well. Add warm chocolate and vanilla extract. Add whipping cream and mix well.

Wash the strawberries, cut into large slices.

Assembling the cake

Place a detachable mold with a diameter of 18 cm on a serving plate.
Important! If you use the ring to assemble the cake, then lay out its sides with cling film.

Lay out 4 pancakes overlapping one by one, slightly covering the bottom of the mold. Put one pancake on the bottom – this will be the base of the cake. Put some cream on the pancakes. Add sliced strawberries on top. Add some cream on each strawberry.

Put a spoonful of cream in the center of the crepe, put a strawberry and cover it with some cream. Close the crepe as a bag.

Put the filled crepe “bags” into the form on the cream. Put sliced strawberries between the “bags”. Cover the pancakes with the cream on top, trying to distribute it, including, between the “bags”.

Put the second layer of pancake bags on the cream, grease them with cream, put sliced strawberries, grease with a cream. Cover the top of the cake with a crepe, grease it a little with a cream and close the crepes on the side to top. Put the remaining cream on top, form a cream rose with a spoon on top of the cake.

Refrigerate for at least 12 hours. Remove the form; decorate with strawberry slices and pistachio nuts.

Crepe cake with strawberries and white chocolate cream
    Crepe cake with strawberries

    Strawberry Crepe Cake

    Servings: 8

Ingredients

    FOR THE CREPES
  • 250 g Flour
  • 400-450 ml Milk
  • 2 Eggs (large)
  • 2 tbsp Cocoa Powder
  • 2 tbsp Sugar
  • 2 tbsp Vegetable oil
  • A pinch of salt
  • FOR THE CREAM AND FILLING
  • 500-700 g Strawberries
  • 450 g White Chocolate
  • 400 ml Whipping Cream
  • 600 g Cream Cheese (such as Philadelphia)
  • 200 g Butter
  • 1 tsp Vanilla Extract

Instructions

  1. Put flour in a bowl, add eggs and a pinch of salt. Stir well. Add half the milk, stir well. Add sugar and cocoa powder, stir and leave for 30 minutes at room temperature: strain the dough, add the vegetable oil. Dilute with the remaining milk. Bake pancakes on both sides in a pan of 20-22 cm without oil.
  2. The ingredients for the cream should be at room temperature Melt the white chocolate. Leave to cool slightly. Grind the butter with a spatula, add cream cheese, stir well. Add warm chocolate and vanilla extract. Add whipping cream and mix well. Wash the strawberries, cut into large slices.
  3. Place a detachable mold with a diameter of 18 cm on a serving plate. Lay out 4 pancakes overlapping one by one, slightly covering the bottom of the mold. Put one pancake on the bottom. Put some cream on the pancakes. Add sliced strawberries on top. Add some cream on each strawberry. Put a spoonful of cream in the center of the crepe, put a strawberry and cover it with some cream. Close the crepe as a bag. Put the filled crepe “bags” into the form on the cream. Put sliced strawberries between the “bags”. Cover the pancakes with the cream on top, trying to distribute it, including, between the “bags”. Put the second layer of pancake bags on the cream, grease them with cream, put sliced strawberries, grease with a cream. Cover the top of the cake with a crepe, grease it a little with a cream and close the crepes on the side to top. Put the remaining cream on top, form a cream rose with a spoon on top of the cake. Refrigerate for at least 12 hours.
    strawberry cake, crepe cake, strawberry crepe cake