1In a medium mixing bowl, whisk together the eggs and sugar until loosened and well-combined.
2In a medium mixing bowl, whisk together the eggs and sugar until loosened and well-combined.
3In a medium mixing bowl, whisk together the eggs and sugar until loosened and well-combined.
4Add the flour and whisk until combined.
5Add the flour and whisk until combined.
6Add the flour and whisk until combined.
7Add the melted butter, milk, and vanilla extract. Whisk until combined into a thin and watery batter.
8Add the melted butter, milk, and vanilla extract. Whisk until combined into a thin and watery batter.
9Add the melted butter, milk, and vanilla extract. Whisk until combined into a thin and watery batter.
10Pour the batter through a fine mesh sieve into another bowl to get rid of any clumps of flour or egg. Cover and chill the batter in the fridge for 1 hour.
11Pour the batter through a fine mesh sieve into another bowl to get rid of any clumps of flour or egg. Cover and chill the batter in the fridge for 1 hour.
12Pour the batter through a fine mesh sieve into another bowl to get rid of any clumps of flour or egg. Cover and chill the batter in the fridge for 1 hour.
13Heat a 20cm frying pan on low heat.
14Heat a 20cm frying pan on low heat.
15Heat a 20cm frying pan on low heat.
16Use a ladle or a ¼ cup measuring cup to scoop and pour the crepe batter into the middle of the pan. Immediately swirl the pan around to spread the batter. Keep swirling until the batter stops running.
17Use a ladle or a ¼ cup measuring cup to scoop and pour the crepe batter into the middle of the pan. Immediately swirl the pan around to spread the batter. Keep swirling until the batter stops running.
18Use a ladle or a ¼ cup measuring cup to scoop and pour the crepe batter into the middle of the pan. Immediately swirl the pan around to spread the batter. Keep swirling until the batter stops running.
19Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown.
20Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown.
21Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown.
22Run a spatula under the edges of the crepe until you can slide the spatula underneath. Transfer the crepe to a sheet of parchment paper to cool.
23Run a spatula under the edges of the crepe until you can slide the spatula underneath. Transfer the crepe to a sheet of parchment paper to cool.
24Run a spatula under the edges of the crepe until you can slide the spatula underneath. Transfer the crepe to a sheet of parchment paper to cool.
25Repeat with the rest of the batter until you have about 18 crepes.
26Repeat with the rest of the batter until you have about 18 crepes.
27Repeat with the rest of the batter until you have about 18 crepes.
28Divide the crepes into three equal piles.
29Divide the crepes into three equal piles.
30Divide the crepes into three equal piles.
31In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract.
32In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract.
33In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract.
34Use an electric hand mixer to whip the mixture until it becomes soft peaks.
35Use an electric hand mixer to whip the mixture until it becomes soft peaks.
36Use an electric hand mixer to whip the mixture until it becomes soft peaks.
37Lay down 1 crepe and top with 1 heaped spoon of whipped cream, using a spatula to even the layer of cream.
38Lay down 1 crepe and top with 1 heaped spoon of whipped cream, using a spatula to even the layer of cream.
39Lay down 1 crepe and top with 1 heaped spoon of whipped cream, using a spatula to even the layer of cream.
40Once you reach 6 layers, add an even layer of chopped strawberries and repeat with 6 more layers of crepe and cream.
41Once you reach 6 layers, add an even layer of chopped strawberries and repeat with 6 more layers of crepe and cream.
42Once you reach 6 layers, add an even layer of chopped strawberries and repeat with 6 more layers of crepe and cream.
43Top them with a layer of strawberries and a final layer of crepes and cream.
44Top them with a layer of strawberries and a final layer of crepes and cream.
45Top them with a layer of strawberries and a final layer of crepes and cream.
46Spoon on all the remaining cream on top, add any jam you like and more strawberries.
47Spoon on all the remaining cream on top, add any jam you like and more strawberries.
48Spoon on all the remaining cream on top, add any jam you like and more strawberries.
Ingredients
2 large eggs, room temperature
2 large eggs, room temperature
2 large eggs, room temperature
50 g granulated sugar
50 g granulated sugar
50 g granulated sugar
100 g flour
100 g flour
100 g flour
40 g unsalted butter, melted and cooled
40 g unsalted butter, melted and cooled
40 g unsalted butter, melted and cooled
400 g milk, room temperature or warmed with the butter
400 g milk, room temperature or warmed with the butter
400 g milk, room temperature or warmed with the butter
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
600 g whipping cream
600 g whipping cream
600 g whipping cream
50 g powdered sugar
50 g powdered sugar
50 g powdered sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
300 g strawberries
300 g strawberries
300 g strawberries
3 tbsp Jam (for topping)
3 tbsp Jam (for topping)
3 tbsp Jam (for topping)
Equipment
medium mixing bowlfine mesh sievefrying panladle¼ cup measuring cupspatulaparchment paperlarge mixing bowlelectric hand mixer
Tips
The thinner your batter, the better because that way your crepes will turn out really nice and light.