Strawberry Rose Crepe Cake

Ingredients

for 6 servings

• 2 cups all-purpose flour(250 g)
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 3 tablespoons granulated sugar
• 3 large eggs
• 3 cups whole milk(720 mL)

FILLING

• 8 oz cream cheese(225 g)
• 3 tablespoons sugar
• ⅓ cup heavy cream(80 mL)
• 1 cup strawberry(150 g), thinly sliced

Instructions

1. Combine the flour, butter, sugar, and eggs in a large mixing basin.
2. 12 cup (120 ml) milk at a time, stirring firmly after each addition to ensure that each addition is well integrated and the mixture is smooth before adding more milk.
3. Using a fine mesh strainer, strain the batter. There should be no lumps in the batter and it should be extremely liquidy. Refrigerate for at least 30 minutes or up to 24 hours.
4. To make the filling, follow these steps: Combine the cream cheese and sugar in a medium mixing bowl. Mix everything together with a hand mixer until it’s smooth. Mix in the heavy cream until it is completely smooth. Remove from the equation.
5. Pour 13 cup (40 g) of the batter into the middle of a 9.5 inch (24-cm) nonstick pan over medium heat, and swirl the batter around the pan to the edges.
6. Cook the crepe for 3 minutes, or until bubbles come to the surface and the bottom is golden brown. Cook for another minute on the other side, or until the edges begin to crisp slightly.
7. Allow the crepe to cool on a wire rack. Rep with the rest of the batter.
8. Cut the crepes in half after stacking them on top of each other. Cut the stack into two even strips by stacking the pieces on top of each other.
9. Spread the cream cheese mixture evenly across two crepe strips on a flat surface. On one of the strips, arrange sliced strawberries.
10. Roll the first strip around the strawberries, then the second strip around the first strip. Repeat with the remaining crepe strips, alternating between strawberry-filled and strawberry-free strips. Place the cake on a serving tray after it has become too large to roll.
11. Spread cream cheese over the remaining crepe strips and carefully press them around the perimeter of the cake. Refrigerate for 15-30 minutes to allow the flavors to meld.
12. Enjoy!

Source: Tasty

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