Strawberry Crepe Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Chef John's Strawberry Crepe Cake image

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

5 large eggs
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon kosher salt
2 ½ tablespoons vegetable oil
3 ¼ cups whole milk
½ teaspoon vanilla extract
4 tablespoons butter, or as needed
1 (10 ounce) jar strawberry jam
2 tablespoons water
¾ cup mascarpone cheese
1 ½ cups heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

CREAMY STRAWBERRY CREPES

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14



Creamy Strawberry Crepes image

Steps:

  • In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Here's what you need: large eggs, milk, oil, vanilla, ripe bananas, sugar, salt, flour, unsalted butter, strawberries, heavy cream, powdered sugar

Provided by Julie Klink

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12



Strawberry Banana Crepe Cake Recipe by Tasty image

Steps:

  • In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
  • In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
  • In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
  • In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
  • Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
  • Arrange slices of strawberry on top for garnish.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 510 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 25 grams

4 large eggs
3 ½ cups milk
⅓ cup oil
2 teaspoons vanilla
3 ripe bananas, very ripe
½ cup sugar
½ teaspoon salt
2 cups flour
½ teaspoon unsalted butter
10 strawberries, stemmed, plus more, sliced for garnish
1 ¼ cups heavy cream
2 tablespoons powdered sugar

STRAWBERRY CREPES

Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!

Provided by ChrisNf

Categories     Breakfast and Brunch     Crepes     Sweet

Time 25m

Yield 4

Number Of Ingredients 10



Strawberry Crepes image

Steps:

  • In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  • Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  • In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  • To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g

1 egg, beaten
¼ cup skim milk
⅓ cup water
1 tablespoon vegetable oil
⅔ cup all-purpose flour
¼ teaspoon white sugar
1 pinch salt
½ cup semisweet chocolate chips
1 cup sliced fresh strawberries
¾ cup frozen whipped topping, thawed

STRAWBERRY LEMON CREPE CAKE

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 23



Strawberry Lemon Crepe Cake image

Steps:

  • For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
  • Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
  • Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
  • Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
  • To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
  • When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

1 lemon, zested (about 2 teaspoons)
1/4 cup plus 2 tablespoons lemon juice (90 milliliters)
1/4 cup plus 2 tablespoons granulated sugar (75 grams)
1/4 teaspoon kosher salt
2 eggs
2 tablespoons unsalted butter, cut into pats (28 grams)
1/4 teaspoon almond extract
1/4 cup white chocolate, chopped (45 grams)
1 1/2 cups buttermilk (375 milliliters)
1 1/2 cups water (375 milliliters)
4 eggs
2 lemons, zested
3 teaspoons vanilla extract, divided
1/2 teaspoon almond extract
2 tablespoons unsalted butter, melted, plus more for cooking, if needed (28 grams)
1/2 cup granulated sugar (100 grams)
1/4 teaspoon kosher salt
2 1/2 cups all-purpose flour (337 grams)
1/2 cup brick cream cheese, room temperature (125 grams)
1/4 cup powdered sugar (35 grams)
2 cups 35% cream (500 milliliters)
1 cup halved strawberries (150 grams)
1/4 cup sliced almonds, toasted (30 grams)

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



Strawberry Rose Crepe Cake Recipe by Tasty image

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

2 cups all-purpose flour
¼ cup unsalted butter, 1/2 stick, melted
3 tablespoons granulated sugar
3 large eggs
3 cups whole milk
8 oz cream cheese
3 tablespoons sugar
⅓ cup heavy cream
1 cup strawberry, thinly sliced

FROZEN CHOCOLATE-STRAWBERRY CRêPE CAKE

Watch our video to learn how to make Frozen Chocolate-Strawberry Crêpe Cakes. This crêpe cake has layers of chocolate and strawberry goodness.

Provided by My Food and Family

Categories     Dairy

Time 7h30m

Yield 16 servings

Number Of Ingredients 8



Frozen Chocolate-Strawberry Crêpe Cake image

Steps:

  • Melt 2 oz. chocolate. Blend eggs, milk, flour and 2 Tbsp. sugar in blender until smooth. Add melted chocolate; mix well. Pour into bowl. Let stand 30 min.
  • Blend 1-1/2 cups strawberries in clean blender container until smooth. (You should have about 3/4 cup strawberry purée.) Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add strawberry purée; mix well. Gently stir in COOL WHIP just until blended.
  • Heat 10-inch skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup chocolate batter; tilt skillet to evenly cover bottom of skillet with batter. Cook 10 to 15 sec. or until bottom of crêpe is lightly browned. Run spatula around edge of crêpe to loosen from skillet; turn crêpe. Cook 10 sec. or until bottom of crêpe is lightly browned. Repeat with remaining batter to make 8 more crêpes, spraying skillet with additional cooking spray after cooking each crêpe.
  • Spread heaping 1/2 cup cream cheese mixture onto bottom of 9-inch springform pan; place 1 crêpe over center of cream cheese layer in pan. Repeat layers 8 times with remaining cream cheese mixture and crêpes, spreading cream cheese mixture evenly all the way to edge of pan. Spread remaining cream cheese mixture over top of dessert. Freeze 6 hours or until firm.
  • Cover large plate with waxed paper about 30 min. before serving dessert. Melt remaining chocolate. Dip remaining strawberries, 1 at a time, into chocolate, turning to evenly coat each strawberry; place on prepared plate. Refrigerate until chocolate is firm. Meanwhile, remove dessert from freezer. Run knife around rim of pan to loosen dessert. Let stand at room temperature until slightly softened. Garnish with chocolate-dipped strawberries before serving.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 70 mg, Sodium 150 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 20 g, Protein 5 g

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 egg s
1 cup milk
3/4 cup flour
3/4 cup plus 2 Tbsp. sugar, divided
4 cups strawberries, divided
2-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (20 oz.), softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

STRAWBERRY FILLING FOR CREPES

I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.

Provided by LoydaP

Categories     Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8



Strawberry Filling for Crepes image

Steps:

  • In a pot, melt butter on medium heat.
  • Put in frozen strawberries.
  • Dissolve cornstarch in cold water, add to pot.
  • Add sugar and salt.
  • Stir and turn heat down to low-medium.
  • Allow to simmer until strawberries are soft.
  • Smoosh strawberries.
  • If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
  • Remove from heat and allow to cool for one minute.
  • Add cinnamon and vanilla.
  • Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

1 tablespoon butter
1 cup frozen strawberries
1 tablespoon cold water
1/4 teaspoon cornstarch
4 teaspoons sugar
1 pinch salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla (optional)

STRAWBERRY-LEMON CREPE CAKE

Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning. -Lora Roth, Seneca, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 10 servings plus 5 leftover crepes.

Number Of Ingredients 20



Strawberry-Lemon Crepe Cake image

Steps:

  • Sprinkle gelatin over cold water; let stand for 5 minutes., In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, egg yolks and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Remove from the heat; stir in softened gelatin until completely dissolved. Transfer to a large bowl; cool. Press waxed paper onto surface of lemon curd; refrigerate overnight or until chilled., Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours or overnight., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside 1 cup for topping; cover and refrigerate. In a large bowl, gradually whisk whipped cream into lemon curd., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons filling and layer with 2 tablespoons strawberries. Repeat layers until 15 crepes are used (save remaining crepes for another use). Cover cake and remaining lemon curd mousse; refrigerate until serving., Just before serving, top cake with whipped cream. Garnish with remaining strawberries. Serve with additional lemon curd mousse.

Nutrition Facts : Calories 461 calories, Fat 30g fat (17g saturated fat), Cholesterol 328mg cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

1 teaspoon unflavored gelatin
2 tablespoons cold water
4 large eggs
1 cup sugar
3/4 cup lemon juice
6 large egg yolks
2 tablespoons grated lemon zest
6 tablespoons butter, cubed
CREPES:
1-1/4 cups 2% milk
3 large eggs, room temperature
1/3 cup melted butter
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
FILLING/TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 package (16 ounces) fresh strawberries, hulled and thinly sliced

More about "strawberry crepe cake recipes"

STRAWBERRY CREPE CAKE RECIPE » LEELALICIOUS
Preheat a lightly oiled or non-stick pan over medium-low heat. Pour 1/4 cup batter into the pan and swirl it around to cover the entire surface. Cook …
From leelalicious.com
5/5 (2)
Category Dessert
Cuisine French
Estimated Reading Time 6 mins
  • In a large bowl whisk together flour, sugar and salt. Make a well into the flour mix and add eggs, melted butter and half of the milk.
  • Take pastry creme out of the refrigerator and whip 4 cups of heavy cream with 2 tbsp sugar. Carefully fold whipped cream into pastry creme.
strawberry-crepe-cake-recipe-leelalicious image


NO-BAKE STRAWBERRIES AND CREAM CREPE CAKE - SKINNYTASTE
Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil. Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet. Cook until the bottom of …
From skinnytaste.com
no-bake-strawberries-and-cream-crepe-cake-skinnytaste image


CREPE CAKE RECIPE - NATASHASKITCHEN.COM
In the bowl of a blender, add crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the …
From natashaskitchen.com
crepe-cake-recipe-natashaskitchencom image


STRAWBERRY CREPE CAKE - CONTEMPLATING SWEETS
Heat the milk until just warm. Whisk together the flour, baking powder, and sugar. In a large bowl, whisk the eggs and add about 1/3 of the milk. Whisk to combine. Add the flour in 1/3-1/2 at a time, whisking to fully incorporate. 2 eggs, 2 T …
From contemplatingsweets.com
strawberry-crepe-cake-contemplating-sweets image


STRAWBERRIES AND CREAM CREPE CAKE | THE WORKTOP
Sharing is caring! A beautiful and elegant Strawberries and Cream Crepe Cake made with 30 layers of crepes, separated by fresh whipped cream and freeze dried strawberries. It takes a certain amount of patience to make and …
From theworktop.com
strawberries-and-cream-crepe-cake-the-worktop image


STRAWBERRY CREPE CAKE WITH HOMEMADE STRAWBERRY SAUCE
Instructions. Mix together all of the crepe ingredients in a blender. Refrigerate for 2 hours. Wash the strawberries and put 8 - 10 strawberries in the blender and pulse until it is almost liquidized. Add the cream cheese with the …
From recipesfoodandcooking.com
strawberry-crepe-cake-with-homemade-strawberry-sauce image


VALENTINE STRAWBERRY CREPE CAKE - HANDMADE IN THE HEARTLAND
Whipped Cream. Strawberries. Instructions. Make the crepe batter in a blender. First add the eggs and the milk and 1 cup of flour. Blend it until its all incorporated, you want the blender to make cyclone in the middle of the batter …
From handmadeintheheartland.com
valentine-strawberry-crepe-cake-handmade-in-the-heartland image


STRAWBERRY CREAM CREPE CAKE - THE SUBURBAN SOAPBOX
Blend the cheese and strawberries together in a blender or food processor until smooth. Transfer the mixture to a bowl. Using a hand mixer, add the heavy cream and confectioners' sugar. Beat the mixture until light and fluffy. …
From thesuburbansoapbox.com
strawberry-cream-crepe-cake-the-suburban-soapbox image


PALEO STRAWBERRY CREPE CAKE | JANE'S HEALTHY KITCHEN
To make any crepe cake you’ll need 24 crepes, 4 cups of Coconut Whipped Cream (recipe below), and 2-3 cups of sauce – either fruit, lemon, or chocolate. This recipe makes one 8-inch cake, serves 8. Assembly Step 1 – Place a crepe …
From janeshealthykitchen.com
paleo-strawberry-crepe-cake-janes-healthy-kitchen image


DELICIOUS CREPE CAKE RECIPE WITH STRAWBERRIES AND CREAM
Slice the strawberries into thin 1/8" slices removing the tops. Place the slices in a bowl and sprinkle with 1/2 cup granulated sugar, stir to coat evenly. Let the strawberries soak in the sugar and prepare the whipped cream: In a …
From boxwoodavenue.com
delicious-crepe-cake-recipe-with-strawberries-and-cream image


STRAWBERRY CREPE CAKE | METRO
Layer the next crepe and spread a thin layer of whipped cream, also leaving a 1/4 inch gap around the edge. Repeat this, but on your second whipped cream layer, add your thinly sliced strawberries. Layer on top of the whipped cream, but not on top of each other. Repeat this 4-layer pattern until you reach the top. Your cake will be 16 –20 layers.
From metro.ca
Servings 6-8
Total Time 1 hr 45 mins


STRAWBERRY CREME CAKE RECIPE | SANDRA LEE | FOOD NETWORK
Directions. Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between ...
From foodnetwork.com
Author Sandra Lee
Steps 3
Difficulty Easy


STRAWBERRY YOGURT CREPE CAKE | AMAZING AND DELICIOUS
7. Lay cream on top of the darkest crepe in order, arrange the cream on the side and put it in the refrigerator. 8. Add sugar and food coloring to cold whipped cream and whip it to make pink cream, then apply it all over the cake smoothly. 9. Put the remaining cream in a piping bag, squeeze it on the cake, and put the strawberry in the middle ...
From tincuocsong247.com


STRAWBERRY NUTELLA CREPE CAKE RECIPE - SOMETHING SWANKY
Spread Nutella on the first crepe and place it Nutella-side up on the serving plate. Add a layer of sliced strawberries and then spread on a layer of Cool Whip Frosting. Repeat with remaining crepes and fillings, until cake it complete. Chill for an hour before serving.
From somethingswanky.com


MATCHA MILLE STRAWBERRY CREPE CAKE - FOOD TO BELLY
Directions. Sift flour, corn starch, matcha powder, sugar, and salt in a bowl. Add in eggs. Stir in the melted butter and warmed milk. Mix the batter until thoroughly incorporated. Strain the mixture, then fridge for 1-24 hrs so that the mixture “rests”.
From foodtobelly.com


STRAWBERRY VANILLA CREPE CAKE - WHISKFULLYSO.COM
for the vanilla crepes. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract. Throughly sift in the cake flour, as to avoid lumps in the batter. Then stream in the milk and fold to combine until no streaks of flour remain. Cover and set aside to chill in the fridge for 30 minutes to 1 hour.
From whiskfullyso.com


STRAWBERRIES AND CREAM CREPE CAKE – BROKEN OVEN BAKING COMPANY
STEP SIX (Picture 6 above) - Heat an 8 inch nonstick skillet over medium/low heat and grease it lightly with butter. Pour slightly less than ¼ cup of batter into the frying pan and tilt it so that the batter fills the bottom. When the edges look dry and flaky, carefully slip a spatula underneath the crepe and flip it.
From brokenovenbaking.com


CREPE CAKE WITH STRAWBERRY CREAM | DESSERT RECIPES | WOMAN
Pour the mixture back into the remaining pureed strawberries and allow to cool. Add the cooled mix, lemon juice and cream to a large bowl and whisk with an electric hand whisk until thick. Place the first crêpe in the centre of a serving plate and spoon over 3-4tbsp of strawberry cream, spread out using a spatula and put another crepe on top ...
From womanandhome.com


STRAWBERRY & CHOCOLATE CREPE "CAKE"
3 tbsp melted butter. pinch of salt. Macerated Strawberries: 1lb cut strawberries. 2 tbsp brown sugar. 2 tsp vanilla paste. pinch of salt. 3-4 tbsp melted 100% dark chocolate. 50/50 blend of powdered sugar and cocoa powder to finish.
From en.ava360.com


STRAWBERRY CREPE CAKE | SUMMERY AND PACKED WITH A SURPRISE
Now assemble the mille crepes cake! Place one crepe on the serving plate, cake stand, etc. Cover with a layer of frosting. If you're in a nutty mood, add a half-teaspoon of Just Nuts spread on top of the frosting. Place another crepe on top of this layer and repeat the process with frosting (and Just Nuts) until you've used all the crepes ...
From foodspring.it


FOOD WISHES VIDEO RECIPES: STRAWBERRY CREPE CAKE
1/2 teaspoon kosher salt. For the cream filling: 3/4 cup mascarpone. 1 1/2 cup heavy cream. 3 tablespoons sugar. 1/2 teaspoon vanilla. For the fruit mixture: 10 ounce jar of strawberry jam. 2 tablespoons water.
From foodwishes.blogspot.com


STRAWBERRY CLOUD CREPE CAKE - A DAY IN THE KITCHEN
Melt ghee and add water. Add eggs and beat to a frothy mixture. Add tapioca flour/starch, coconut flour, sea salt, and vanilla. Mix with a whisk until well-combined. Heat an 8" nonstick skillet over medium-low heat. Scoop batter into pan, swirling pan for the batter to cover the bottom evenly.
From adayinthekitchen.com


STRAWBERRY CREPES CAKE RECIPES ALL YOU NEED IS FOOD
Freeze extra crepes for later use. From allrecipes.com Reviews 5 Total Time 1 hours 20 minutes Category Sweet Crepes Calories 78.6 calories per serving. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until ...
From stevehacks.com


STRAWBERRY LEMON CRêPE CAKE
For the Crepe. Meanwhile, make the crepes by combining the buttermilk, water, eggs, lemon zest, two teaspoons of vanilla, almond extract, melted butter, sugar and salt in a blender and blitzing to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
From more.ctv.ca


STRAWBERRY CREPE CAKE – NINA KNEADS TO BAKE CAKES AND CUPCAKES
Crepes. In a large bowl, whisk together the eggs, milk, water, melted butter and sugar. Add in salt and flour and whisk to combine. Heat a lightly oiled frying pan over medium heat. Pour ¼ cup batter into the frying pan, tilting the pan in a circular motion to that the batter creates a thin, large circle.
From ninakneadstobake.com


STRAWBERRIES AND CREAM CRêPE CAKE | KAREN'S KITCHEN STORIES
Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Place the crepes, one at a time in the pan, spreading 1/3 cup of the cream mixture between each layer. Spread a thin layer of strawberries over the cream every third layer. Cover with plastic wrap and refrigerate for 6 hours or overnight.
From karenskitchenstories.com


PALEO CREPES CAKE WITH STRAWBERRIES | FOOD FAITH FITNESS
To make the cream: Place the coconut cream, honey, lemon zest, lemon juice and vanilla extract into a large bowl. Using an electric hand mixer, beat until smooth and well combined, scraping the sides down as necessary. Set …
From foodfaithfitness.com


STRAWBERRY YOGURT CREPE CAKE – DEARIE FOOD
This Strawberry Yogurt Crepe Cake is coated in our 100% Fresh Cream with some beautiful decoration. This cake is fluffy and light and delicious in every mouthful. Contains: Egg, gluten (wheat), milk, sugar, butter, flour, baking powder, baking soda. Processed in the same facility as products containing peanuts, sesame, soy and tree nuts.
From deariefood.co.nz


STRAWBERRY MILLE CREPE CAKE | DANS LA LUNE
Bring to a low boil and cook until syrupy. Remove from the heat and let it cool down to room temperature. 2. Once it has cooled, pour the strawberry mixture into a blender and puree until smooth. Set aside. 3. making crepe dough In a bowl whisk together eggs, sugar and salt, using an egg whisk. Pour the milk into the egg mixture slowly ...
From atelierlalune.com


STRAWBERRY AND CHOCOLATE CREPE CAKE - GIRL PLUS FOOD
Instructions. Whisk flour and eggs in large mixing bowl. Lightly oil pan over medium high heat. Pour approximately 1/4 cup of the batter onto the pan. Tilt the pan in a circular motion so the batter coats the surface evenly. Cook crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
From girlplusfood.com


STRAWBERRY CREPE CAKE | RECIPE | STRAWBERRY CREPE CAKE, …
This simple fig bar recipe from Platter Talk uses a combination of dried figs, oatmeal, brown sugar and chopped walnuts. It's the best of fig recipes! These Chinese almond cookies are a fun way to celebrate Chinese New Year. For smaller cookies, roll …
From pinterest.com


STRAWBERRY CHEESECAKE CREPES - CAFE DELITES
Crepes: In a large bowl, whisk the egg whites (or eggs), milk, water, butter and salt until lump free. Add in the flour and whisk again until smooth. Spray a medium-sized nonstick pan with cooking oil and wipe over with a paper towel. Pour 1/4 cup of batter per crepe onto the center of pan, while swirling and lifting the pan.
From cafedelites.com


STRAWBERRY CREPE CAKE (+GF/DF OPTION) | HEALTHY TASTE OF LIFE
How To Make The Strawberry Crepe Cake. Step 1. Prepare the ingredients and make the crepe batter: Add all ingredients into a blender and mix until smooth. To make the batter pink/red I boiled a beet in 1 cup of water, and then I added …
From healthytasteoflife.com


STRAWBERRY CREPE CAKE - FOOD WISHES - YOUTUBE
Learn how to make a Strawberry Crepe Cake! Using this simple technique, you can turn any of your favorite cakes and fillings into visually stunning, multilay...
From youtube.com


STRAWBERRY CREPE CAKE - ANNA BANANA
Place your non-stick frying pan over a medium high heat and allow it to heat up. Brush it lightly with melted butter or oil. Using a ladle or a ¼ measuring cup, pour the batter into the frying pan and make a large circle, twisting your wrist until the crepe batter covers the entire bottom of the frying pan.
From annabanana.co


STRAWBERRY CREPE CAKE | CONTEMPLATING SWEETS | RECIPE
Apr 3, 2017 - Filled with whipped cream and strawberries, this fancy looking strawberry crepe cake comes together easily to make an impressive and delicious dessert.
From pinterest.ca


30 STRAWBERRY CAKE RECIPES | MYRECIPES
With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert . If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure. 4 of 30. View All.
From myrecipes.com


A DELIGHTFUL STRAWBERRY CREPE CAKE FOR YOUR SUMMER PARTY
Step 1: Prepare a baking sheet or large cooling rack next to the stove. Step 2: Combine all the crepe ingredients in a blender and blend for 15-20 seconds until completely smooth. Or whisk all the ingredients together in a large bowl until very well combined. Step 3: Let the batter sit for 5 minutes while preheating the crepe pan or an 8 to 10 ...
From melodyofcake.com


Related Search