Strawberries & cream is a quintessential British, summertime dessert and it doesn’t really need anything adding to it. However, sometimes it’s nice to serve something that looks like you put in a bit more effort. This crepe cake certainly does that, while maintaining the simple freshness of flavor. It would work with other fruits too, why not make a peach version for peaches & cream day (and fathers’ day) tomorrow.
For the crepes (to make a mini crepe cake which will serve 2-4 people)
- 1 egg
- 2 oz flour
- 150 ml milk
Mix up the batter and cook the crepes. (See my nectarine crepes recipe if you need more detailed instructions.) A simple round cookie cutter in the frying pan will allow you to make mini crepes easily. Leave the pancakes to cool in the fridge while you mix up the filling.
For the filling:
- 3-4 strawberries
- 1 tbsp heavy cream
Blend the strawberries with the cream using a blender or food processor until you get a smooth, pink paste. Layer up the crepe cake, spreading a small about of strawberry cream between each pancake. Finish with some sliced strawberries. Best served straight away but you can keep it in the fridge in an airtight container to stop it drying out. For a breakfast version just use yogurt instead of cream.