Serves 1
Directions
- 1In a medium mixing bowl, whisk together the eggs and sugar until loosened and well-combined.
- 2Add the flour and whisk until combined.
- 3Add the melted butter, milk, and vanilla extract. Whisk until combined into a thin and watery batter.
- 4Pour 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.
- 5Heat a 20cm frying pan on low heat.
- 6Use 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.
- 7Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown.
- 8Run 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.
- 9Repeat with the rest of the batter until you have about 18 crepes.
- 10Divide the crepes into three equal piles.
- 11In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract.
- 12Use an electric hand mixer to whip the mixture until it becomes soft peaks.
- 13Lay down 1 crepe and top with 1 heaped spoon of whipped cream, using a spatula to even the layer of cream.
- 14Once you reach 6 layers, add an even layer of chopped strawberries and repeat with 6 more layers of crepe and cream.
- 15Top them with a layer of strawberries and a final layer of crepes and cream.
- 16Spoon on all the remaining cream on top, add any jam you like and more strawberries.
Ingredients
- 2 large eggs, room temperature
- 50 g granulated sugar
- 100 g flour
- 40 g unsalted butter, melted and cooled
- 400 g milk, room temperature or warmed with the butter
- 1 tsp vanilla extract
- 600 g whipping cream
- 50 g powdered sugar
- 1 tsp vanilla extract
- 300 g strawberries
- 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.
- Divide the crepes into three equal piles.
Related recipes
Jambon Beurre
French · Baked Goods
Mini Baguettes
French · Baked Goods
Moules Marinières - Sailor Style Mussels
French · Baked Goods5m
SALTED BUTTER CARAMEL recipe
French · Baked Goods
Pan Con Pepino
French · Baked Goods
Cramique
French · Baked Goods
Tarte Tomate et Thon sans cuisson
French · Baked Goods
Palet Breton
French · Baked Goods20m
Honey croissant loaf
French · Baked Goods25m
Korean garlic baguette
French · Baked Goods
Sparkling Water Croissant Sourdough
French · Baked Goods17h 30m
No-Knead Baguettes
French · Baked Goods30m