Ah, strawberries and cream—it’s like a love story on a plate, isn’t it? This no-bake crepe cake is a delightful chaos of layers and flavors, almost like a culinary Jenga game, but with a far sweeter outcome. Imagine the creamy texture of a cloud, interspersed with the vibrancy of fresh strawberries, all without turning on the oven—utter bliss!
Steps
- Blend together milk, egg whites, a whole egg, oil, vanilla, sugar, and salt. Add flour and cinnamon, then blend until the mixture is smooth.
- Preheat a 10-inch nonstick skillet over medium-low heat and lightly spray with oil once hot.
- Pour ¼ cup of batter into the skillet, tilting the pan to evenly coat the bottom. Cook for 1 to 2 minutes until the bottom is golden, then flip and cook for another minute.
- Stack each cooked crepe on a plate and repeat the process with the remaining batter.
- In a mixer, whip cream, cane sugar, and vanilla on medium speed until firm peaks form, which should take around 2 minutes. Gently fold in the yogurt.
- Slice half of the strawberries, leaving the rest whole for decoration.
- Start assembly by placing one crepe on a plate and spreading 3 tablespoons of filling, leaving a ¼-inch border.
- Add sliced strawberries every 4 to 5 crepes, continuing to stack and layer until you have about 12 crepes.
- Top the completed stack with whole strawberries and lightly sprinkle with 1 teaspoon of powdered sugar, saving the rest for serving.
Ingredients
- 1 cup milk
- 3 large egg whites
- 1 large whole egg
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon ground cinnamon
- Cooking oil spray
- 1 cup heavy cream
- 2 tablespoons cane sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1/2 cup fat-free Greek yogurt
- 2 cups fresh strawberries, halved (half sliced for filling, half left whole for topping)
- 1 teaspoon powdered sugar (for topping)
Nutritional Values
Calories: 2184 kcal | Carbohydrates: 264 g | Protein: 60 g | Fat: 102 g | Saturated Fat: 54 g | Cholesterol: 528 mg | Sodium: 564 mg | Fiber: 18 g | Sugar: 156 g
FAQ
- Can I prepare the crepes and cream filling in advance?
- Yes, you can make both the crepes and cream filling a day ahead and keep them refrigerated. Assemble the cake just before serving for the best results.
- What adjustments can I make for a healthier version of this crepe cake?
- To lighten the recipe, you can substitute half of the flour with whole wheat flour, use fewer egg yolks, and opt for cane sugar instead of refined sugar. Additionally, folding fat-free Greek yogurt into the whipped cream can provide a slight tang and reduce fat content.
- What should I do if my first crepe doesn’t turn out well?
- It’s common for the first crepe to be less than perfect, so don’t be discouraged. As you continue, the subsequent crepes should turn out well with practice.
- Is it possible to use a different type of sugar for this recipe?
- Yes, you can use Certified USDA Organic and Fair Trade Certified cane sugar, as mentioned in the recipe, or opt for another type of sugar you prefer.
- How many servings does this recipe make?
- This recipe yields 12 servings, with each serving being one slice of the crepe cake.
Tips
- Don’t be discouraged if the first crepe isn’t perfect; it’s common for the initial one to be a bit of a flop. The rest will usually turn out just fine as you get the hang of it.
- To lighten the whipped cream, consider folding in some fat-free Greek yogurt. The slight tang pairs nicely with the strawberries and can make the dessert feel a bit lighter.
- You can prepare both the crepes and the cream filling a day in advance. Store them in the refrigerator and assemble the cake just before serving to save time on the day you plan to enjoy it.
- When layering the crepes, add a layer of sliced strawberries every 4 to 5 crepes. This not only enhances the flavor but also creates a visually appealing presentation when you cut into the cake.
Equipment
- Bake Strawberries and Cream Crepe Cake, you may need the following main equipment that might not be commonly found at home and may need to be purchased:
- Blender – for mixing the crepe batter.
- 10-inch Nonstick Skillet – for cooking the crepes.
- Stand Mixer or Hand Mixer – for whipping the cream.
- Small Spatula – for spreading the filling on the crepes.
