Crepe Towel Cake (Strawberry & Cream)
Crepe Towel Cake (Strawberry & Cream)
Ingredients
For the Crepe Batter (8–10 crepes)
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1 tablespoon melted butter, or oil
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the Cream Filling
- 1 cup fresh whipping cream, chilled
- 2 tablespoons powdered sugar, adjust to taste
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 1 cup strawberries, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For Garnish
- 1/2 cup fresh strawberries, whole or sliced, as needed
- 2 tablespoons strawberry sauce, optional, for drizzling
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, eggs, milk, melted butter (or oil), granulated sugar, vanilla extract, and salt until the batter is smooth. Alternatively, you can blend all ingredients until smooth.
⏱️ 5 min
- 2
Cover the crepe batter and let it rest at room temperature for 20 to 30 minutes. This resting period is crucial for achieving soft and pliable crepes.
⏱️ 30 min
- 3
While the batter rests, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the strawberries soften and the mixture becomes slightly jammy. Remove from heat and let cool completely.
⏱️ 10 min
- 4
Heat a lightly greased non-stick pan or crepe maker over low to medium heat. Pour a small amount of crepe batter (about 1/4 cup) into the pan, swirling quickly to coat the bottom evenly with a thin layer. Cook for 1 to 2 minutes, or until the edges are set and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute, or until cooked through.
⏱️ 15 min
- 5
Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked. Allow all crepes to cool completely before assembling.
⏱️ 10 min
- 6
Prepare the cream filling. In a chilled bowl, combine the cold fresh whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to over-whip to stiff peaks.
⏱️ 5 min
- 7
To assemble the towel cake, lay one cooled crepe flat on a clean surface. Spread a thin, even layer of the whipped cream filling over the entire surface of the crepe.
⏱️ 5 min
- 8
Spoon a line of the cooled strawberry filling down the center of the cream-covered crepe. Ensure not to overfill, as this can make folding difficult.
⏱️ 5 min
- 9
Carefully fold one side of the crepe inward towards the center, then fold the other side inward, slightly overlapping, to create a 'towel' shape. Place the folded crepe seam-side down on a serving dish.
⏱️ 5 min
- 10
Repeat the assembly process with the remaining crepes, arranging them on the serving dish, slightly overlapping each other, to form a 'cake'.
⏱️ 5 min
- 11
Chill the assembled crepe towel cake in the refrigerator for 20 to 30 minutes before serving. This helps the cake set and makes it easier to slice.
⏱️ 20 min
- 12
Garnish the chilled cake with fresh strawberries and an optional drizzle of strawberry sauce before serving. For clean slices, warm a knife under hot water, wipe it clean, then slice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crepe Towel Cake (Strawberry & Cream)
For the Crepe Batter (8–10 crepes)
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1 tablespoon melted butter, or oil
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the Cream Filling
- 1 cup fresh whipping cream, chilled
- 2 tablespoons powdered sugar, adjust to taste
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 1 cup strawberries, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For Garnish
- 1/2 cup fresh strawberries, whole or sliced, as needed
- 2 tablespoons strawberry sauce, optional, for drizzling
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, eggs, milk, melted butter (or oil), granulated sugar, vanilla extract, and salt until the batter is smooth. Alternatively, you can blend all ingredients until smooth.
⏱️ 5 min - 2
Cover the crepe batter and let it rest at room temperature for 20 to 30 minutes. This resting period is crucial for achieving soft and pliable crepes.
⏱️ 30 min - 3
While the batter rests, prepare the strawberry filling. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the strawberries soften and the mixture becomes slightly jammy. Remove from heat and let cool completely.
⏱️ 10 min - 4
Heat a lightly greased non-stick pan or crepe maker over low to medium heat. Pour a small amount of crepe batter (about 1/4 cup) into the pan, swirling quickly to coat the bottom evenly with a thin layer. Cook for 1 to 2 minutes, or until the edges are set and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute, or until cooked through.
⏱️ 15 min - 5
Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as they are cooked. Allow all crepes to cool completely before assembling.
⏱️ 10 min - 6
Prepare the cream filling. In a chilled bowl, combine the cold fresh whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form. Be careful not to over-whip to stiff peaks.
⏱️ 5 min - 7
To assemble the towel cake, lay one cooled crepe flat on a clean surface. Spread a thin, even layer of the whipped cream filling over the entire surface of the crepe.
⏱️ 5 min - 8
Spoon a line of the cooled strawberry filling down the center of the cream-covered crepe. Ensure not to overfill, as this can make folding difficult.
⏱️ 5 min - 9
Carefully fold one side of the crepe inward towards the center, then fold the other side inward, slightly overlapping, to create a 'towel' shape. Place the folded crepe seam-side down on a serving dish.
⏱️ 5 min - 10
Repeat the assembly process with the remaining crepes, arranging them on the serving dish, slightly overlapping each other, to form a 'cake'.
⏱️ 5 min - 11
Chill the assembled crepe towel cake in the refrigerator for 20 to 30 minutes before serving. This helps the cake set and makes it easier to slice.
⏱️ 20 min - 12
Garnish the chilled cake with fresh strawberries and an optional drizzle of strawberry sauce before serving. For clean slices, warm a knife under hot water, wipe it clean, then slice.
⏱️ 5 min