Strawberries and vanilla cream crêpes cake

Link to printable version

Pancake Tuesday is around the corner, and so we thought that our first dessert of the year should be...a crêpes cake ! It also makes for a perfect valentine's day dessert, and there'll definitely be some left for few days after! 

I always joke about crêpes being in my DNA, not only because I'm French, but mainly because in my family, crêpes was a monthly event ! Even if my mum didn't especially enjoy standing in front of a hot stove for hours, she had two crêpes pans in her kitchen allowing for a much faster process. However, she never made a full cake with them. Personally, I only discovered this cake a few years back at a friends birthday party. They had this cake, which they called a "crêpier", and I remember thinking it was a genius way of enjoying pancakes.

We used our classic crêpes recipe and doubled the proportions to have around 30 crêpes. If, like us, you only own one pancake pan, the most daunting part of this recipe will be cooking the crêpes. It's indeed a long process, but it's all worth it in the end. In this recipe, we'll be skipping the crêpes making process but do check out our crêpes batter recipe and especially our tips for stress-free pancakes at the end.

This is a filling dessert, so we recommend serving thin slices, especially if you're planning on serving it after a large dinner.

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Crêpes : 40 minutes Cake : 40 minutes

Crêpes : 1h30 - 2 hours Cake : None

8 - 12

Ingredients

For the crêpes
30 crêpes
(we made the double of this recipe)

For the vanilla cream
250 milliliters of liquid double cream
250 grams of mascarpone
120 grams of icing sugar
1 tablespoon of vanilla extract

For strawberries filling
250 grams of fresh strawberries
370 grams of strawberry conserve or jam

Decoration (optional)
A few strawberries
A few raspberries

Cookware :
Crêpes pan
Piping bag

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Make the vanilla cream

>> Place your mixing bowl, whisker and double cream in the freezer for 10 minutes or until very cold.
>> Whip your cream until firm, but do not over mix it (otherwise it'll turn into butter-like texture).
>> In another bowl, pour the mascarpone, the icing sugar and the vanilla extract, and mix to relax the mascarpone.
>> Add the whipped cream in 3 times, mixing well in between.
>> Reserve 1/3 of the vanilla cream in a piping bag for decoration.

Strawberry filling
>> Dice your 250 grams of strawberries, keeping aside 2 or 3 full ones for decoration.

Make the cake

>> Now let's start on the cake. On your presentation dish, lay the first crêpe and cover with a very thin layer of strawberry conserve.
>> Place a second crêpe on top, and cover again with a thin layer of conserve.

>> Repeat this process with 3 more crêpes.
>> Add another crêpe on top and spread some of the vanilla cream and sprinkle some diced strawberries on this one.
>> Place another crêpe on this, and repeat the entire process until you run out of crêpes.
>> Basically, you'll have about 6 crêpes between each layer of vanilla cream and strawberries. Adjust this depending on how many crêpes you've made - making sure to evenly distribute the cream throughout the whole cake.

Decoration

>> Leave the last crêpe on the top empty for decoration.
>> Take your piping bag and decorate your cake with the vanilla cream according to your personal taste, adding some whole fresh strawberries and raspberries on the top.